Paleo Pumpkin Pancakes

Paleo Recipe Paleo Pumpkin Pancakes

Have you ever noticed how recipes call for 1/2 cup or a full cup of an ingredient that you really don’t know what else you’ll use the extra for?

Insert canned pumpkin here.

I’ve got plenty of pumpkin recipes pinned on my Pinterest page and among them are a few different pumpkin pancake recipes.

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Paleo Pumpkin PancakesPaleo Pumpkin Pancakes

When I was developing this recipe, I read the different recipes that listed partial uses of a can of pumpkin and decided to create my own Paleo pumpkin pancakes, where there would be no leftover canned pumpkin to try and make due with later.

Triathlon Training: Pool Day

The day I made these pancakes, I woke up and went right to the pool. It was day 2 of using my new membership at the local pool to train for the triathlon I signed up for. Instead of getting the 6 lane pool to myself though, there were 4 other people all swimming in their own lane. So I jumped in lane 3 and started my workout.

I warmed up with a 750m free, the sprint triathlon swim distance. Moved on to do 200m breast, 400m back, 100m fly and then a 300m finger tip drag for a cool down.

My major focus was to simply swim longer than a half hour and to time my 750m, which would be the same distance I would swim on game day for the sprint distance triathlon.

I completed the 750 in 15 minutes so with the base time I was able to work on getting faster.

A Hearty Breakfast

After my 45 minutes in the pool, I came directly home and made these Paleo Pancakes. A combination of protein and carbs from the pumpkin, with a little sweetness from the raw honey and a side of tasty fat from the bacon made this a filling meal for me.

Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes

Yield: 18 pancakes


  • 4 large organic eggs
  • 1 teaspoon vanilla extract
  • 1 can (15oz) 100% pure organic pumpkin (or make your own)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • coarse ground sea salt, to taste
  • 1/2 teaspoon baking soda
  • 1/4 cup raw honey
  • 3/4 cup chunky almond butter
  • bacon, (optional)


  1. Add eggs and vanilla extract to a medium-sized mixing bowl. Break the yolks and whisk to combine.
  2. Add pumpkin, cinnamon, nutmeg, pumpkin pie spice, a pinch of sea salt, baking soda, raw honey and almond butter.
  3. Mix everything together with a hand mixer until batter is smooth and well combined.
  4. Heat a 6.5 inch cast iron skillet over medium heat until warm, reduce to medium-low and pour a 1/4 cup of batter into the pan. (Alternatively, you can use an electric griddle as well.)
  5. As it cooks, bubbles will start to appear around the outer edge and will work their way inward. Once bubbles form on inside and outer edges firm up, use a spatula (or two) to flip the pancake over. The second side will take half the time as the first. Transfer the pancake to a plate and repeat steps until all the batter is done.
  6. Transfer pancakes to a plate, garnish with a sprinkle of cinnamon and serve. I add a side of baked bacon and a garnish of blood orange. These pancakes are sweet enough that you won't need to top them with any pure maple syrup but feel free to add fresh fruit or chopped nuts on top.
  7. Enjoy! :)