Pumpkin Pancakes

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Preheat griddle or pan to 350. In separate bowls, mix wet and dry ingredient.
Combine wet into dry. Spoon mixture onto griddle and cook 2-4 minutes per side.
Enjoy as is, smeared with more coconut oil, or topped with pure maple syrup and pecans. Mmmm!


  • 1/2 C Canned Pumpkin
  • 2 Eggs
  • 1 Tbsp Honey
  • 1/4 C Coconut Oil- Melted
  • 1/4 C Coconut Milk
  • 1/4 C Coconut Flour
  • 1 tsp Cinnamon
  • 1 tsp Baking Powder


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Recipe Comments

Comments (21)

  1. posted by Emily on September 25, 2011

    Sounds so good!! Can’t wait to try!! :)

  2. posted by Carissa on September 25, 2011

    Do you use the coconut milk from the carton or milk from the can?

  3. posted by Jennifer on September 26, 2011

    These did not hold together for me, at all. I don’t even want to cook the rest of it.

  4. posted by Andrea (From Seed to Stomach) on September 26, 2011

    OMG – I love that they’re vegan and gluten free! will try this recipe soon!

  5. posted by Andrea (From Seed to Stomach) on September 26, 2011

    OK, not vegan… but I don’t personally mind the eggs and have egg replacer in case I want to make them vegan… dairy and wheat free though… not bad!

  6. posted by Nieves on September 28, 2011

    So my son can’t have egg, do you think I can use chia gel?

  7. posted by Shannon on October 2, 2011

    The flavor of these pancakes were delicious! I whipped some canned coconut cream (full fat) and added cinnamon, pumpkin pie seasoning and vanilla and ate them with just that. “Fabulous” is how my Husband described them. BUT! I had a big problem with the recipe as is. When cooking them I could not keep them together. Flipping them was impossible as they would break into pieces and wouldn’t fully cook. I must add that I didn’t use canned pumpkin, I steamed a small sweet pie pumpkin, mashed it and used 1/2 cup like the recipe called for. However, I had to throw out my first batch, using almond meal in place of the coconut flour and added one more egg in my second batch. Much better! They cooked up like real pancakes and were super moist due to the coconut oil mixed into the batter. With some work these could be really great!

  8. posted by Kim on October 2, 2011

    Shannon, thanks for fixing the recipe (I wish the original author had done so). These also completely fell apart on me. My plate full of fried pumpkin mush sure was delicious, but pancakes? Not so much. I will try it your way next time.

  9. posted by Jean on January 18, 2012

    DISASTROUS!!! These do not hold up at all!

  10. posted by Daniel on February 1, 2012

    Really looking forward to these and all but like every paleo pancake I find and try is horrible!! They do not stick together and it’s pretty much discouraging!!!

  11. posted by Brittany on April 29, 2012

    Made these and had to substitute Almond flour for the coconut flour…I am guessing maybe that is why it didn’t seem to ever get done in the middle…I even turned the heat down low and tried to slow cook them. The flavor was there, but the done-ness, not sure.

  12. posted by Cherithmoore on August 23, 2012

    Fried pumpkin mush for me too. I wish I read the comments first…hope my pumpkin mush/omlett tastes good.

  13. posted by Cherithmoore on August 23, 2012

    Yep, they taste great. I think I will bake the rest of it like a pie.

  14. posted by Sonia on August 26, 2012

    Just as suggested by a previous post, we added an extra egg, substituted the coconut flour with almond flour, substituted the honey with agave, & added a little extra almond flour & an extra pinch of baking powder. We cooked them in a skillet (300 degrees). We made smaller pancakes & they held together perfectly. They were cooked completely & were the thickness of “pancakes”. We added agave as syrup on top. Yum!

  15. posted by maracujation on October 28, 2012

    Fail!!! I should have read the comments first. I gonna add more egg and see if They hold together

  16. posted by Joe E on October 30, 2012

    Add additional egg, and make them smaller and they’ll hold better. Don’t use too much grease on the pan, it should be a light coat otherwise the batter will stay wet.

  17. posted by EternityEyes on October 30, 2012

    Awful. Even with adding an extra egg and almond flour it was still a disaster.

  18. posted by Aeather on November 8, 2012

    Yes, a little flisy, and took much longer to cook than advised, BUT totally worth it for taste and texture!! Ultimate test to come: picky 4-yr-old…

  19. posted by Stef on January 17, 2013

    With four kids, paleo pancakes are eaten often at our house. I use a Wilton cake lifter and cook on a presto griddle. The pancakes turn out perfect! The trick is waiting long enough for the first side to cook then flip with the cake lifter. This recipe is one of our favorites. I buy the big can of pumpkin and use the purée as a topping. Just drop a spoonful on top of the pancakes, drizzle with honey and sprinkle with nuts.

  20. posted by Becky on June 17, 2013

    I doubled this recipe using only 3/4 cup pumpkin, not quite 1/2 cup coconut oil, and I had to add an extra egg to get the batter to hold together but then it worked. They were yummy!

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