Paleo Pumpkin Pancakes

It may not be that crazy pumpkin season (ahem fall), but I’m all for pumpkin any time of the year.  And thankfully, you can find canned pumpkin even in the hottest summer months.  These Paleo Pumpkin Pancakes filled a recent pumpkin craving that I had, plus I had a new flour to try and I knew this was the perfect recipe to test it out with.


I made these sweet, fluffy pancakes using Bob’s Red Mill Paleo Baking Flour.  This was my first time using this baking mix, and it was a complete success if I say so myself 😉  This Paleo Baking Flour contains a combination of almond flour, arrowroot starch, organic coconut flour and tapioca flour.  Besides the almond flour, I use all of these flours regularly in my baking.  The nice thing about this mixture is that it’s ready to go – there isn’t any guesswork needed in figuring out the quantities of each flour for a successful dough.


My recipe for these Paleo Pumpkin Pancakes requires only 8 ingredients and makes 6 soft, fluffy and perfectly sweet pancakes.


Paleo Pumpkin Pancakes


  • 2 large eggs
  • 1/4 Cup pumpkin puree
  • 2 Tbsp maple syrup
  • 1 Tbsp avocado oil (can sub liquid coconut oil)
  • 1/2 Cup Paleo Baking Flour
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt


  1. In a medium-sized mixing bowl, whisk eggs.
  2. Add in pumpkin, maple syrup and oil.  Mix well.
  3. Add in remaining ingredients, mix.
  4. Grease pan and turn on heat to medium-low.
  5. Pour about 1/4 cup batter onto pan, cover with lid and let pancake cook for a couple minutes, flip and then cook about 1 minute more.

Recipe makes 6 pancakes, if using 1/4 cup batter for each.


To go along with the whole pumpkin theme, I topped these pancakes off with homemade pumpkin butter, raw pumpkin seeds and chocolate shavings.  For the pumpkin butter, I combined 1 Tbsp roasted coconut butter (melted), 1 Tbsp pumpkin puree, 1 tsp maple syrup and 1 Tbsp warm water in a small dish.


These pancakes turned out perfectly moist!


I have been using Bobs Red Mill gluten free baking flours for years and out of all the baking flours I’ve tried, I think Bob’s makes the absolute best quality products.  Some of my favorite products of theirs include: coconut flour, arrowroot flour and sweet sorghum flour.  And this Paleo baking flour definitely makes the list as one of my new favorites!


Bob’s Red Mill has been kind enough to team up with me and offer one winner a package of my favorite flours: coconut, arrowroot, sweet sorghum and this Paleo baking flour.  To enter, all you have to do is follow me (realfoodrabbit) and Bob’s Red Mill on Instagram and tag 3 friends on my Paleo Pumpkin Pancake post.  A bonus entry will be included if you follow my blog by email.  One winner will be randomly selected this Saturday, June 17, 2017. {Giveaway CLOSED}


Paleo Pumpkin Pancakes

Disclaimer: Post sponsored by Bob’s Red Mill


11 Comments on “Paleo Pumpkin Pancakes

    • Yay! I don’t know if I’ve seen their Paleo Mix in stores, but you can definitely buy it online. I think you’d love it 🙂

      Liked by 1 person

  1. I didn’t know Bob’s Red Mill made a paleo flour! I’ll have to try it out! I have a beet pancake recipe on my blog that requires no flour at all if you’re interested. I’m just so sick of almond flour, so this is great to know!


    • I feel like almond flour is overused – this Paleo Mix does have some almond flour in it though. Have you tried using Cassava flour? It bakes really well and is Paleo friendly 🙂 I’ll have to check out your recipe!

      Liked by 1 person

  2. Pingback: Paleo Pumpkin Pancakes – Best Paleo Cooking Recipes for You

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