Pumpkin Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
These paleo pumpkin pancakes have the best texture of any grainless pancake I've ever tasted. They cook up just like regular pancakes, and you can even freeze them and pop them in the toaster for easy reheat! Not to mention... they are scrumptious!
  • 1 c almond butter
  • 3 eggs
  • ¾ c pumpkin puree
  • 1 t vanilla
  • ½ t baking powder
  • ½-3/4 c coconut milk
  • 1 t nutmeg
  • ½ t cinnamon
  • ⅛ t ginger, cloves, and allspice
  1. Preheat a griddle to medium-high heat. Water should immediately evaporate when dropped on it.
  2. Combine all ingredients in a large bowl and mix until smooth.
  3. Pour about ¼ c of batter for each pancake onto hot griddle until batter is gone.
  4. Once the edges of each pancake start to bubble, flip the pancakes over and cook on the other side.
  5. Remove from griddle, and stack onto a plate.
  6. Serve with a pat of pasture butter and a touch of pure maple syrup.


Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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