As we usher in the month of October, I’m excited that we’re now full swing into pumpkin season. Yay! Never mind that it’s like 100 degrees here in southern California; that’s not important. Autumn is here, and this recipe for Paleo Pumpkin Pancakes is the perfect way to officially say “hello” to fall.
Like my original pancake recipe, this recipe calls for cassava flour: the answer to my Paleo culinary prayers. As I’ve mentioned before, I don’t do well with recipes that use large amounts of nut flour, and coconut flour alone doesn’t seem to produce an ideal texture for pancakes (in my opinion). Luckily, cassava flour comes to the rescue. Unlike tapioca starch, which is a starch extracted from the root of the cassava plant, cassava flour is made from the whole root of the cassava (or yuca) plant, making it a whole food. (I don’t tolerate tapioca starch very well, but I seem to do okay with cassava flour in moderate amounts.)
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In particular, these Paleo pumpkin pancakes are made mostly with Otto’s Cassava Flour, which produces just the right taste and texture. I also like to add Vital Protein Collagen Peptides; although it’s optional, it’s a nutritious way to add extra protein to this semi-sweet dish.
I promise, these pancakes will not disappoint. As much as Jeremy loves my original pancakes, he says he likes these pumpkin pancakes even more! These Paleo Pumpkin Pancakes are delicious and reminiscent of traditional wheat flour pancakes, all while being gluten-free, grain-free, dairy-free, and nut-free. With the flavors of pumpkin, cinnamon, and nutmeg, they make the perfect fall-inspired Paleo breakfast (or any-time-of-the-day) treat.
- 3 pasture-raised eggs
- ⅓ cup pureed pumpkin
- ⅓ cup full-fat additive-free coconut milk
- 1 Tbsp unrefined coconut oil, melted
- 2 Tbsp pure and/or raw honey
- ½ tsp raw apple cider vinegar
- ½ cup Otto’s cassava flour
- 2 Tbsp organic coconut flour (I like Bob’s Red Mill)
- 2 scoops Vital Proteins Collagen Peptides (optional, for extra protein)
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of mineral salt
- optional: chopped pecans (omit for nut-free option) or allergen-free chocolate chips
In a large bowl, whisk eggs, pumpkin puree, coconut milk, coconut oil, honey, and apple cider vinegar. (If you are using coconut milk that contains a stabilizer like guar gum, you may need to slightly increase the amount.) Mix thoroughly.
Add in cassava flour, coconut flour, collagen peptides, baking soda, cinnamon, nutmeg, and salt. Mix thoroughly until batter is smooth.
Fold in optional ingredients (handful of chopped pecans or chocolate chips), if desired.
Preheat a pan at just under medium heat, or an electric griddle to 325 degrees (I cook these pancakes at a slightly lower heat than I would traditional wheat pancakes). Once heated, grease pan or griddle with coconut oil.
Scoop and pour ¼ cup batter for each pancake onto griddle or pan. Cook until each side is golden brown, flipping once bubbles begin to break on the surface.
Serve with topping of your choice: real maple syrup, fruit, apple butter, or fruit preserves. Enjoy!