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Easy Pumpkin Coconut Flour Pancakes (Paleo, Grain-Free)

Despite what the calendar says, it does not feel like we are anywhere close to fall here in Texas. Today was in the mid-80s, I am still wandering around in shorts, tank tops, and flip flops, and visits to the pool remain daily events.

Nonetheless, I am craving all of my favorite fall flavors. Especially pumpkin.

I could not bring myself to turn on the oven this morning, so I settled for an electric griddle and made a pumpkin-spice scented superfood breakfast: Pumpkin Coconut Flour Pancakes.

If you are nervous about baking with coconut flour, give these pancakes a try; they are as easy to make as pancakes from the box.

Pumpkin is loaded with antioxidants, so go ahead, eat a small stack. It is high in fiber, too, as is coconut flour, so that small stack  will keep you satisfied all morning long.

Best of all, these come pretty darn close to eating pumpkin pie for breakfast 🙂

One word of caution as you make these otherwise easy pancakes: keep the heat to medium, or even medium low. If the heat is too high, these will scorch pretty quickly. But if the heat is kept to medium or lower, they will be light, fluffy and perfectly browned at the edges.


Yield: 8 pancakes

Pumpkin Coconut Flour Pancakes (Paleo)

Pumpkin Coconut Flour Pancakes (Paleo)

Healthy, easy, pumpkin pancakes, made with coconut flour. They are naturally grain-fee, gluten-free and paleo. Most of all, they are 100% delicious!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 3 tablespoons coconut flour (do not pack it; lightly spoon to measure)
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs (best if they are room temperature)
  • 1/2 cup canned, unsweetened pumpkin puree
  • 1/2 cup nondairy milk (I used almond milk)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon virgin coconut oil, melted, plus more for greasing griddle
  • 1/2 teaspoon vanilla extract
  • Optional maple syrup, toasted walnuts


  1. Preheat a griddle (or a cast iron skillet, set over medium heat).
  2. In a small bowl or cup, whisk together the coconut flour, pie spice, baking soda and salt.
  3. In a medium bowl, whisk the eggs, pumpkin puree, milk, maple syrup and vanilla until well-blended. Whisk in coconut oil LAST.
  4. Add the coconut flour mixture, whisking until blended. Let stand for 1 minute (batter will thicken). If the batter looks thicker than regular pancake batter add a little bit more milk.
  5. Lightly grease the griddle or skillet with coconut oil.
  6. Pour batter by 1/4-cup amounts onto griddle, spacing 2 inches apart. Cook for 2 to 3 minutes until bubble appear on top. Flip pancakes and cook for 1 to 2 minutes longer until cooked through. Repeat with remaining pancakes.
  7. Serve warm, with maple syrup and toasted walnuts, if desired.

Did you make this recipe?

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Wednesday 21st of March 2018

These are so good! I used 2/3 cup full fat coconut milk and left out the oil. So yummy!


Friday 20th of January 2017

I love these pancakes and make them all the time. Thanks Camilla, love your blog!


Thursday 20th of October 2016

Delicious! I used two eggs and two egg whites and they were super duper fluffy! YUM!!!


Saturday 21st of March 2015

Hi Camilla--I keep meaning to write and tell you that I love your blog and I am just waiting to hear that you have won some kind of blog award. I appreciate your down to earth approach to eating healthy. I tried your Lara bars and thought yours were better than the packaged. I made these for my family (double the recipe) and everyone loved them. Keep up the good work!

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