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Since most breakfast foods have grains, paleo eaters can sometimes have a hard time finding filling options other than eggs and bacon.
Ground almonds, bananas, eggs, almond flour and coconut milk make the base of this classic pancake recipe. Transform that leftover pile of sweet potatoes into a steaming stack of delicious pancakes! This recipe makes a small batch, because I am usually cooking for two, but can easily be doubled. To start the pancakes, prepare the wet and dry ingredients in separate bowls, and then combine. I’ve tried two healthy pumpkin pancake recipes (the other with cottage cheese) so far and they were both a bit runny, but I didn’t mind!


This recipe, using mainly coconut flour and pumpkin puree, delivers light, fluffy pancakes that are perfect for your next leisurely Saturday morning. We had to add another cup of flour to make anything close to the consistency of pancake batter.
Since gluten-free flours tend to be heavier than regular flour, your grainless pancakes may be a little denser than normal (but just as flavorful!). The weekends are my favorite time for making pancakes, when you get a slow start to the day and can take your time with making breakfast.
The fact is though, these pumpkin pancakes are so tasty and sweet on their own that they don’t need very much added to them. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.


Rebecca became interested in the Paleo diet in 2012, focusing on natural, unprocessed foods, and has been hooked ever since. To make this recipe paleo-approved, be sure to swap the baking powder (which contains non-paleo cornstarch) for one of these simple substitutions.
It’s sort of a Saturday morning ritual of mine to make a big breakfast, and these pumpkin pancakes will definitely be reappearing soon. Still trying to find more of a cakey healthy pancake if there are any suggestions for toddlers.



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