Paleo Pumpkin Protein Pancakes
These Paleo Pumpkin Protein Pancakes are everything you want in an EASY cozy fall breakfast—fluffy, lightly sweet, full of warm pumpkin spice flavor, and packed with protein to keep you full all morning long. They’re Paleo, grain-free, dairy-free, and even have a nut-free option so everyone in the family can enjoy them!
Plus, they freeze beautifully, making them perfect for busy weekday mornings. Just pop a few in the toaster or microwave, and you’ve got a warm, homemade breakfast in minutes.
If you’ve been around here for a while, you know I’m all about easy, kid-approved recipes that make healthy eating realistic. These Paleo Pumpkin Protein Pancakes check all those boxes. They’re made with simple pantry staples, come together quickly, and taste so good your kids will never guess they’re gluten-free or dairy-free.
Why You’ll Love This Recipe
- Paleo & Grain-Free: Made with a blend of almond, tapioca, and coconut flours for that perfect pancake texture without any grains. See recipe notes for a nut-free option.
- Dairy-Free & Gluten-Free: All the flavor and fluff without the ingredients that can cause trouble for many.
- Nut-Free Option: See recipe notes to use 1:1 gluten-free flour instead of the almond flour.
- Easy: Mix, pour, flip—done! Breakfast doesn’t get simpler than this.
- Freezer-Friendly: Make a big batch on Sunday, freeze, and reheat for a quick breakfast all week.
- Kid-Approved: My boys devour these—especially with a drizzle of pure maple syrup, vegan whipping cream, or almond butter on top.
Ingredients
Here’s what you’ll need to make these Paleo Pumpkin Protein Pancakes:
- Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free option! (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free 1:1 Gluten-free flour option!)
- Tapioca flour – Tapioca is gives Paleo baked goods a nice soft, slightly stretchy texture. I recommend it over arrowroot. Learn more about the differences between Paleo Flours here! I get mine from the bulk bins at Winco. You can also find it easily on Amazon here. (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
- Coconut flour – I find mine in the bulk bins at Winco, as well as Walmart or Amazon. (NOTE: You will not use the Almond flour + Tapioca flour + Coconut flour if you are using the nut-free Cassava flour option!)
- FOR NUT-FREE ONLY: 1:1 Gluten-free Flour – My favorite is King Arthur, which I buy on Amazon. Keep in mind, each 1:1 flour uses different ingredients and results and amount needed can vary slightly.
- Pumpkin Spice Nutpods – Adds a creamy texture and the perfect touch of seasonal spice without any dairy. I HIGHLY recommend using this, which gives a much richer pumpkin flavor. I get it at Walmart or on Amazon. If you can’t find it or are allergic to almonds, you can use regular almond milk or oat milk in the same amount.
- Eggs – Provide structure and protein. I have not found an egg-free modification for this recipe. If you find one, please share in the comments for others who need it!
- Unflavored protein powder or collagen – Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is most affordable – on sale at Costco. You can also get it at Walmart.
- Coconut sugar – For a hint of natural sweetness. These Paleo Pumpkin Protein Pancakes are not very sweet. The sugar just helps give the pancakes more flavor. I recommend including it. You can sub out any other granulated sugar of choice.
- Baking powder – Gives your pancakes that classic lift.
- Pumpkin pie spice – Brings all those cozy fall flavors.
- Salt – Enhances flavor and balances the sweetness.
- Light-tasting olive oil or avocado oil – Keeps the pancakes moist without overpowering the pumpkin flavor. I use Extra Light Tasting Olive Oil like this one at Walmart or Sam’s Club for a light-flavored Paleo baking option. You can sub avocado oil, if desired.
- Canned pumpkin puree – The star ingredient that makes these rich, soft, and full of real pumpkin goodness.
How to Make It
- Mix the dry ingredients – Stir in the flours, baking powder, pumpkin pie spice, coconut sugar, collagen, and salt until combined.
- Add the wet ingredients – Whisk together the eggs, Pumpkin Spice Nutpods, oil, and pumpkin puree until smooth. Whisk into the dry ingredients until well combined. Let sit for 5 minutes.
- Cook the pancakes – Heat a lightly greased skillet over medium heat and pour about ¼ cup of batter per pancake.
- Flip and finish – Once bubbles form and edges look set, flip and cook another 1–2 minutes until golden brown.
- Serve warm – Top with syrup, whipped cream, almond butter, sliced bananas, or a sprinkle of cinnamon.
These Paleo Pumpkin Protein Pancakes are just as great fresh off the griddle as they are reheated later in the week. They stay soft and flavorful even after freezing, making them a lifesaver for busy mornings or meal prep days.
Other Easy Pumpkin Recipes You Will Love
If you can’t get enough pumpkin (same!), try these other fall favorites:
- Paleo Pumpkin Protein Muffins
- Paleo Pumpkin Waffles
- Pumpkin Spice Oreo Truffles
- Paleo Pumpkin Cupcakes
Whether it’s a slow Saturday morning or a quick weekday breakfast, these Paleo Pumpkin Protein Pancakes bring all the cozy, pumpkin-spice vibes without the grains, dairy, or gluten. They’re wholesome, satisfying, and sure to become a fall family favorite!
Paleo Pumpkin Protein Pancakes
An EASY festive fall breakfast full of pumpkin flavor and protein. Freezes great, perfect for meal prep!
Ingredients
- 1 1/2 cups almond flour see notes for nut-free
- 3/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup unflavored collagen powder or other unflavored protein powder
- 3 tablespoons coconut sugar or other granulated sugar of choice
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 1/4 cup Pumpkin Spice nutpods creamer recommended, see notes for substitutions and nut-free
- 2 large eggs
- 1/2 cup canned pureed pumpkin
- 2 tablespoons light tasting olive oil
Instructions
- Mix the dry ingredients – In a medium mixing bowl, combine in the flours, coconut sugar, collagen, baking powder, pumpkin pie spice, and salt until combined.
- Add the wet ingredients – Whisk in the eggs, Pumpkin Spice Nutpods, oil, and pumpkin puree until smooth. Let sit for 5 minutes, as batter will thicken.
- Cook the pancakes – Heat a lightly greased skillet over medium heat and pour about ¼ cup of batter per pancake. Not to hot for an even brown! I use my ceramic electric skillet at 300 degrees.
- Flip and finish – Cook for about 3-4 minutes. Once edges look set, flip and cook another 3-4 minutes until golden brown.
- Serve warm – Top with syrup, whipped cream, almond butter, sliced bananas, or a sprinkle of cinnamon.
- TO FREEZE: Freeze in a single layer until frozen. Then, store together in a sealed container for up to 3 months.
Notes
Pumpkin Spice Nutpods – I HIGHLY recommend using this, which gives a much richer pumpkin flavor. I get it at Walmart or on Amazon. If you can't find it or are allergic to almonds, you can use regular almond milk or oat milk in the same amount plus an extra half teaspoon pumpkin spice.
Unflavored protein powder or collagen – Use what is most accessible to you. I often get Vital Proteins unflavored collagen when it is most affordable - on sale at Costco. You can also get it at Walmart.
NUT-FREE:
- Use 1 cup 1:1 Gluten-free Flour instead of ALL the almond, tapioca, and coconut flour.
- Use oat milk instead of the creamer.
Nutrition
Calories: 169kcalCarbohydrates: 13gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 23mgSodium: 122mgPotassium: 62mgFiber: 2gSugar: 4gVitamin A: 1228IUVitamin C: 0.4mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!
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