If you are looking for a gluten-free breakfast idea, just try out this amazing pumpkin spice pancakes recipe, it is healthy, paleo-friendly, dairy-free, and super delicious, just top with banana slices, chopped pecans, and maple syrup.
Ingredients for Recipe:
- 2/3 cup pure pumpkin puree
- 2 tbsp honey
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1½ tsp baking powder
- 1 tbsp pumpkin pie spice
- 6 large eggs
- 3 tbsp coconut oil, divided
- 1/8 tsp salt
Ingredients to Serve:
- 1 banana, sliced thin
- 1/3 cup pecans, chopped
- Optional: Real maple syrup
How to Make Paleo Pumpkin Spice Pancakes:
Step 1:
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
Step 2:
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Step 3:
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Step 4:
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
Step 5:
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

Other Breakfast Recipes:
Gluten-free pancakes recipe – Coconut Flour Pancakes
Healthy breakfast toast recipe – Sweet Potato Toast with Avocado and Egg
Steel-cut oats recipe – Instant Pot Steel Cut Oats Breakfast Bowls
Flourless crepes recipe – Flourless Crepes Recipe -Sweet and Savory
Paleo Pumpkin Spice Pancakes Recipe
Pumpkin spice pancakes recipe, healthy, so yummy and paleo-friendly, perfect gluten-free breakfast recipe. Enjoy these pumpkin pancakes!
Ingredients
- 2/3 cup pure pumpkin puree
- 2 tbsp honey
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1½ tsp baking powder
- 1 tbsp pumpkin pie spice
- 6 large eggs
- 3 tbsp coconut oil, divided
- 1/8 tsp salt
- To serve:
- 1 banana, sliced thin
- 1/3 cup pecans, chopped
- Optional: Real maple syrup
Instructions
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
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