Paleo Pumpkin Piecakes


What do you get if you divide the circumference of a pumpkin by its diameter?


No need to clap guys, I know that one was legendary. 

Here we have some pumpkin pi-pancakes set to jump us straight into fall.

Gluten Free, Paleo, Whole30 Approved.

Most importantly they're friggin delicious. Recipe makes 4 thick medium sized pancakes but I think the holy grail would be 5-6 smaller pancakes, to make sure they're cooked throughout. Be careful when flipping as pancakes are not as sturdy as traditional flour-bound recipes. 



  • 2            Eggs (Medium. Beaten/Whisked)
  • 1/2 cup  Canned 100% Organic Pumpkin
  • 2 tbsp    Smooth Peanut Butter
  • 1/4 tsp   Baking Powder 

'Pumpkin Spice' Seasonings

  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cloves


  1. Mix beaten/whisked eggs, pumpkin and baking powder until combined and smooth. Fork works best.
  2. In a separate bowl mix peanut/almond butter with cinnamon, ginger, nutmeg and cloves until all combined.
  3. Add the pumpkin spice peanut butter to the mixed eggs, pumpkin and baking power. Stir until combined. 
  4. Over a medium to hot heat melt 1 tsp coconut oil in a wide frying pan. 
  5. Once the oil is hot, place 1/4 cup pancake mixture into the middle of the pan, spreading out with the back of a spoon into a small, thick circle. 
  6. Cook for three minutes on each side or until bottom is golden orange. 
  7. Serve immediately. Go mad on the toppings!


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