Breakfast
Freeflourish
Gluten-Free Paleo Pumpkin Seed Flour Pancakes with Maple Whipped Cream
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished May 6, 2026 · Updated Jul 7, 2026
American-inspired
25 mins
glutenfreepaleograinfreedairyfreefamilyfriendlybreakfasteasyseasonalholidayclassickidfriendlyfreezablequickrecipes
Fluffy, nutrient-packed gluten-free pumpkin seed flour pancakes paired with dairy-free maple whipped cream; a paleo, grain-free, family-friendly breakfast or holiday classic that's easy to make and freezer-friendly.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1 1/2 cups pumpkin seed flour
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups unsweetened almond milk (or any dairy-free milk alternative)
- 3 large eggs
- 2 tablespoons pure maple syrup, plus extra for serving
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup melted coconut oil, plus more for cooking
- 1 can full-fat coconut milk (refrigerated overnight)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Instructions
-
In a large mixing bowl, whisk together pumpkin seed flour, arrowroot powder, baking soda, sea salt, cinnamon, and nutmeg until evenly combined.
-
In a separate bowl, lightly beat the eggs, then add almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir until fully incorporated.
-
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly thick but pourable.
-
Preheat a non-stick skillet or griddle over medium-low heat, lightly greasing it with coconut oil.
-
Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 3-4 minutes or until bubbles form on the surface and edges begin to set.
-
Carefully flip and cook the other side for 2-3 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
-
Repeat with remaining batter, adding more coconut oil as necessary.
-
To prepare the maple whipped cream, open the chilled can of coconut milk and scoop out the solidified coconut cream into a mixing bowl (reserve the liquid for smoothies if desired).
-
Using a hand mixer, whip the coconut cream for 2-3 minutes until fluffy.
-
Add maple syrup and vanilla extract and whip again until smooth and creamy.
-
Serve the pancakes warm topped with a generous dollop of maple whipped cream and an extra drizzle of pure maple syrup if desired.
-
These pancakes freeze well. Cool completely before freezing in an airtight container. Reheat in toaster or microwave before serving.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Paleo Pumpkin Seed Flour Pancakes with Maple Whipped Cream for someone with celiac disease.
Texture Expectations
Gluten-Free Paleo Pumpkin Seed Flour Pancakes with Maple Whipped Cream should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Paleo Pumpkin Seed Flour Pancakes with Maple Whipped Cream ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
Related Articles
Read related air fryer guides and cooking tips.
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register