Pumpkin Pancakes are made Paleo and gluten-free and are an easy, tasty, breakfast recipe to bring in this cooler Fall weather!  This pumpkin pancake recipe is made with cassava flour, maple syrup, and coconut oil for a healthy and nutritious reason to wake up in the morning!

Pumpkin pancakes in a stack with pecans and maple syrup.

Making Pumpkin Pancakes – Pretend That It’s the Weekend!

There is nothing quite like a stack of gluten-free and Paleo pumpkin pancakes that will make you feel like it’s the weekend in the middle of a crazy-busy work week!

After all, who says pancakes are only for the weekends?

To be honest, if I make a batch of these pumpkin pancakes for just the hubby and I, I always have at least half of them leftover.

So what to do with them?  You can either refrigerate them for the rest of the week, or freeze for later in the Fall season!

And since this pumpkin pancake recipe is made with nutritious ingredients, you can get your pumpkin fix without breaking the healthy food bank during the week.

So how exactly are these pumpkin pancakes made gluten-free and Paleo?

Gluten-free pumpkin pancakes made from cassava flour, maple syrup, and coconut oil.

In many of the Paleo dessert and breakfast recipes here on the site you will see that I use a combination of the following 3 flours:

  1. Almond flour – high in protein, but FULL of nuts! (Which some people are allergic to.)
  2. Coconut flour – virtually non-allergenic, but a rather difficult flour to work with considering how much liquid it absorbs during baking.
  3. Starch – arrowroot and tapioca starches are the most commonly used starches here on Evolving Table.

That comes out to three different gluten-free and Paleo-approved flours needed to replace one all purpose flour.  AND, the combo cannot be enjoyed by those who are allergic to nuts.

So without further ado, please welcome to the stage… a new gluten-free, Paleo-approved, and nut-free flour called Cassava Flour.

Cassava flour pancakes made with Otto's cassava flour.

What IS cassava flour?

Cassava flour is made from the cassava, or yuca, root.  Tapioca starch also comes from the cassava root but is made by washing and extracting a starchy liquid.

Cassava flour, on the other hand, is made by simply peeling, drying, and then grinding the entire cassava root.

While yes, it is technically grain-free, it is still full of starchy carbohydrates.

Cassava flour does boost some nutritional benefits in that it contains a good source of Vitamin C and manganese.

Otto’s Cassava Flour is my favorite and the best to use in Paleo and gluten-free baking.

Pumpkin pancakes recipe on a white plate with a fork.

Cassava Flour Pancakes + Tortillas

So how do you substitute gluten-free and Paleo flours for cassava flour?

The ratio is not an exact 1-to-1 substitute, but can come pretty close.

I first experimented with cassava flour by making a Cassava Flour Tortilla recipe. (coming soon!)

It was incredible!!

Next up, these pumpkin cassava flour pancakes.  And let’s just say, they were a HIT!

Paleo pumpkin pancakes with a bite taken out and a fork next to them.

How to Make Paleo Pumpkin Pancakes?

As we mentioned before, you will first need a grain-free and gluten-free flour to make this Paleo pumpkin pancake recipe.

But what other ingredients will you need?

  • Cassava flour – as mentioned previously.
  • Coconut sugar & maple syrup – to give them a bit of sweetness.
  • Canned pumpkin puree – feel free to use fresh, but it will be A LOT more work!
  • Coconut oil or butter – if avoiding dairy and meat products, use melted coconut oil.
  • An egg or flax egg – once again, if avoiding meat products, use a flax egg.
    • A flax egg is simply 1 tablespoon ground flaxseed meal whisked together with 2.5 tablespoons warm water.  Let sit for 10 minutes to form a flax “egg”
  • Pumpkin pie spice – my absolute favorite!  You can substitute a combination of cinnamon, nutmeg, and ginger, if you prefer!

Stack of healthy pumpkin pancakes with a bite taken out.

Pumpkin Pancake Recipe Kitchen Essential

While you probably already have most of the items you need to make these gluten-free pumpkin pancakes, there is one gadget that I find essential when making homemade pancakes.

One of the biggest frustrations with pancake making is how long it takes to make pancakes in just one skillet.

So the solution?  An awesome griddle!

We fortunately have a large griddle in the middle of our stovetop (thank you, home builders!), but in the past I have used this countertop griddle.

It’s great for making pancakes, tortillas, or arepas.

Instead of needing to clean numerous skillets, or wait forrreeevvver for your pancakes to cook up in one skillet, you can throw a few pumpkin pancakes on at one time and voila!

It’s pumpkin spice pancake time!

Want more recipes like these Gluten-Free Pumpkin Pancakes?

Healthy Pumpkin Chocolate Chip Cookies

Paleo Pancakes

The Best Grain-Free Vegan Pumpkin Pie

Paleo Lemon Blueberry Waffle Recipe | Gluten-Free

Tap stars to rate!

4.67 from 6 votes

Pumpkin Pancakes | Paleo, Gluten-Free

Pumpkin Pancakes are made Paleo and gluten-free and are an easy, tasty, breakfast recipe to bring in this cooler Fall weather!  This pumpkin pancake recipe is made with cassava flour, maple syrup, and coconut oil for a healthy and nutritious reason to wake up in the morning!
Yield 8 pancakes
Prep 10 minutes
Cook 30 minutes
Total 40 minutes


  • 1 ⅓ cup cassava flour
  • ½ cup coconut sugar
  • ½ tsp. baking soda
  • 1 ½ tsp. pumpkin pie spice
  • ¾ cup pumpkin puree canned
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • ¾ cup almond milk or other dairy-free milk
  • 1 egg or flax egg
  • 2 tsp. vanilla
  • Pecans toasted, optional
  • Maple syrup optional
  • Butter optional


  • In a large bowl whisk together cassava flour, coconut sugar, baking soda, and pumpkin pie spice.
  • In a separate large bowl whisk together pumpkin puree, oil, syrup, milk, egg, and vanilla.
  • Add wet ingredients into dry and stir until just combined, being careful not to over-mix.
  • Heat a large skillet or countertop griddle to medium heat.
  • Spray surface with non-stick cooking spray and scoop out ⅓ cup batter. Pour batter onto heated surface and spread batter until pancake is 4 ½-inches in diameter.
  • Let pancake cook for 3-4 minutes per side. Repeat with remaining pancake batter.
  • Serve pumpkin pancakes with butter, extra maple syrup, and toasted pecans. Enjoy!

Tap stars to rate!

4.67 from 6 votes


Calories: 210kcal, Carbohydrates: 34g, Protein: 1g, Fat: 7g, Saturated Fat: 6g, Cholesterol: 20mg, Sodium: 145mg, Potassium: 77mg, Fiber: 1g, Sugar: 14g, Vitamin A: 3605IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. I think the coconut sugar is supposed to be coconut flour? I made these and they were extremely gooey. I ended up adding almost another cup of flour. Super good though!

    1. Hi! So sorry they came out gooey for you! It is meant to be coconut sugar in the recipe. The brand of cassava flour can hugely affect the finished result. I use Otto’s cassava flour in all of the cassava recipes on the site! Thank you so much for your feedback.