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Pumpkin Spice Paleo Pancakes


Delicious pumpkin spice pancakes



  1. 1/4 cup nut milk (I used cashew milk)
  2. 2  large eggs
  3. 1/2 tsp Honey (or preferred liquid sweetener)
  4. 1 tsp vanilla extract
  5. 1 tsp apple cider vinegar
  6. 1/2 cup fine ground blanched almond meal
  7. 3 level tbsp Otto’s Cassava Flour
  8. 1/4 tsp salt
  9. 1 tsp baking soda

Pumpkin Spice Seasoning (optional, leave out for plain pancakes)

  1. 1/2 tsp cinnamon
  2. 1/2 tsp ground ginger
  3. 1/4 tsp nutmeg


  • Tin Star Brown Butter Ghee for cooking
  • 1/4 cup chopped pecans (optional)

For topping

  • Extra pecans
  • 1 tsp Tin Star Brown Butter Ghee
  • 1/2 tsp Honey Drizzle on top (Or maple syrup)


You will need two bowls, a spatula and a griddle or skillet.

  1. In one bowl, add all the wet ingredients (eggs, milk, honey, vanilla, vinegar). Whisk to combine. Don’t over mix.
  2. In another bowl whisk together the dry ingredients, except the pecans.
  3. Add the dry ingredients to the wet and mix with a spatula to combine.
  4. Fold in the chopped pecans, if you’re using them.
  5. Heat the skillet or griddle on medium-high heat.
  6. Drop a little ghee down, use a 1/4 cup scoop to drop the pancake batter.
  7. Will make 4 medium pancakes.
  8. Pour batter, once the edges are cooked and there are little bubbles, gently flip the pancake. Cook for another 1-3 minutes.
  9. I usually cook my pancakes in a 6″ skillet, one at a time so I don’t mess them up.
  10. Stack, top with extra ghee, pecans and or honey or maple.
  11. Enjoy!

Recipe Notes:

  • If you need eight pancakes, I would make two batches instead of doubling the batter if you want 8 pancakes because the cassava flour does not duplicate well in recipes.