Recipe: Pumpkin Spice Paleo Pancakes

by JJ Virgin on October 3, 2017

Wow, this recipe is a winner!

Grain-free, low-sugar impact Paleo nutrition meets the gorgeous flavors of fall. Unlike other gluten-free pancake recipes, these turn out light and fluffy.

The addition of pumpkin means extra fiber and vitamins, while the almond flour brings plenty of healthy fats and a protein boost of its own. Believe me when I say you need these RIGHT NOW.

Looking for more recipes to get your pumpkin spice fix? Try a batch of delectable Pumpkin Spice Protein Cookie Bites or a yummy Pumpkin Spice Protein Shake!

Pumpkin Spice Paleo Pancakes


October 3, 2017

These light and fluffy gluten-free, dairy-free pancakes are full of incredible pumpkin spice flavor and healthy Paleo nutrition for the perfect fall breakfast!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 7 5-inch pancakes


1 cup blanched almond flour (superfine ground almonds)

1 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 pinch monk fruit extract to taste

2 eggs*

1/4 cup packed canned organic pumpkin (NOT pumpkin pie filling)

1/4 cup water

1 tsp vanilla extract

coconut oil for pan


1Whisk almond flour, baking soda, cinnamon, cloves, monk fruit, and the pinch of sea salt together in a medium mixing bowl until there's no lumps.

2In a small mixing bowl, whisk together the eggs, pumpkin, water, and vanilla extract.

3Add the liquid ingredients to the dry ingredients and whisk together until thoroughly mixed.

4Preheat a lightly oiled nonstick pan over medium-low heat.

5Drop batter by 2 tablespoonfuls onto the prepared pan, and cook until pancakes are golden brown and edges are dry, about 3-4 minutes.

6Flip and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.

7Serve your pancakes with full-fat coconut or Greek yogurt and a sprinkling of cacao nibs or chopped nuts.

*Only if you don’t have an egg intolerance

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