Paleo Pumpkin Pancakes with Coffee Syrup


Happy Friday everyone!! What a week it has been. These pumpkin pancakes are the perfect fall treat to make for breakfast this upcoming Halloween weekend. They are light and fluffy, with just a hint of pumpkin and warm autumn spices, then topped with an optional (but you should DEFINITELY make it) pumpkin spice latte syrup. Yes please.

I need to go make these again right now!

I came up with these after a failed attempt at making pumpkin mini muffins that were extremely disappointing. I think I’ve finally come to the realization I don’t like coconut flour. Anyway, the next morning, I was still craving something bready and pumpkin-y, so these pancakes happened.

For the flours, I wound up using a combination of pumpkin seed flour, which had previously been soaked, sprouted, and then ground up in my food processor, and tapioca starch to give them a lighter texture. I am finding that I tolerate seed flours much butter than nut flours right now, plus it is seasonally appropriate! You should be able to sub almond flour 1:1 for the pumpkin seed flour though.

Now onto the news: I have officially passed my finals! This week I’ve met all of my requirements for my Health Coach certification and there are just a few things I need to wrap up before I become a certified Nutritional Therapy Consultant. I can’t believe that it has been a year since I started this journey, it has been such a crazy ride.

So what happens next? Well, I’m not entirely sure. I’m taking a bit of a break to decompress and work on my own health, which I’m hoping will ultimately teach me more and equip me to better help my clients. You will probably also be seeing some updates to the blog, as I’m going to be focusing heavily on expanding the website. Most of all, I’m trying to overcome my need to obsessively plan and trust that I am where I need to be right now, so that I can keep moving forward, even if it is just in baby steps.

Now then, let’s make pancakes!


Pumpkin Pancakes with Pumpkin Spice Latte Syrup

Ingredients: Pumpkin Pancakes

  • 1/2 Cup Pumpkin Seed or Almond Flour
  • 1/2 Cup Tapioca Starch
  • 1/4 tsp Pumpkin Spice
  • 1/2 Tbs Coconut Sugar (optional)
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1/4 Cup of Pumpkin (canned or baked)
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • Ghee, coconut oil, or butter for greasing pan

Ingredients: Pumpkin Spice Latte Syrup

  • 1/2 Cup Pure Maple Syrup
  • 1/4 tsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 2 Tbs Pumpkin
  • 2 Tbs Strong Coffee (I used cold brew)


  1. Combine all dry ingredients (pumpkin seed flour through salt) in a large bowl, stir to combine well
  2. In a small bowl, combine pumpkin, eggs, and vanilla. Mix thoroughly
  3. Pour the wet ingredients into the dry, slowly combining.
  4. Grease a pan with about 1 tsp of fat of your choice over medium heat. Once sizzling, add the pancake batter 1/4 cup at a time
  5. Once the sides of the pancakes look cooked, and the top is bubbling, flip them. Cook on other side for about 1 minute until golden brown.
  6. To make the syrup: combine all ingredients in a sauce pan and reduce over medium high heat for about 5 minutes until the mixture is back to a thick, syrupy consistency.

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