Paleo Pumpkin Pancakes

Serves: 12 pancakes


  • 1 cup almond flour
  • 6 tablespoons almond butter
  • 4 medium eggs
  • 1/2 cup canned pumpkin
  • 2 small ripe bananas
  • 1/4 cup arrowroot flour
  • 2 tablespoons palm oil shortening
  • 1 teaspoons vanilla extract
  • 2 teapsoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teapsoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips optional
  • coconut oil for lightly greasing pan


  1. Heat a small frying pan over very low heat, and grease it lightly with coconut oil.
  2. Combine all of the ingredients (minus the chocolate chips) for the pancake batter in a bender or KitcheAid until completely smooth.
  3. Stir in the chocolate chips by hand at this point- if you choose to add chocolate chips.
  4. Using a ¼ cup measuring cup, fill it with batter, then pour the batter onto the fry pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake stack. You can also use a large, non-stick pancake griddle for cooking.
  5. Cook the pancakes for 2 minutes on each side. The serve with dairy free icecream