30+ Delicious Holiday Paleo Pancake Recipes for the Grain-Free Feast

The holiday season is a time for celebration, family, and, of course, delicious food!

But if you’re following a paleo lifestyle, you might be looking for holiday-inspired pancake recipes that fit your dietary preferences without compromising on taste or indulgence. Well, you’re in the right place!

In this roundup, we’ve curated over 30+ holiday paleo pancake recipes that bring the festive flavors of the season straight to your breakfast table.

From rich pumpkin spice and gingerbread to peppermint chocolate and cranberry orange, these recipes offer a variety of options that are perfect for breakfast or brunch during the holiday season.

Whether you’re hosting a holiday gathering or simply enjoying a cozy morning with loved ones, these pancakes are sure to make your festive celebrations even sweeter—without the grains or refined sugars.

30+ Delicious Holiday Paleo Pancake Recipes for the Grain-Free Feast

With over 30+ holiday paleo pancake recipes to choose from, your holiday mornings just became a whole lot more exciting!

From classic holiday flavors like cinnamon, nutmeg, and pumpkin to decadent chocolate and mint creations, these pancakes are perfect for creating lasting memories with your friends and family.

The best part? You won’t have to sacrifice taste or tradition, as all of these recipes are paleo-friendly, ensuring that your breakfast stays nourishing while satisfying those seasonal cravings.

So, whether you’re prepping for a holiday feast or simply looking to switch up your morning routine, these holiday-inspired paleo pancakes are guaranteed to delight.

Make them ahead of time for a stress-free brunch or enjoy them fresh off the griddle, topped with your favorite seasonal toppings.

Gingerbread Paleo Pancakes

This warm and spicy gingerbread pancake recipe is the perfect way to start your holiday mornings. Packed with ginger, cinnamon, and molasses, these pancakes offer a festive twist on your regular breakfast. Not only are they grain-free and dairy-free, but they’re also full of cozy flavors that evoke the magic of the season.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup coconut milk
• 1 tbsp molasses
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, cloves, and salt.
2. In a separate bowl, whisk the eggs, coconut milk, molasses, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until well combined. The batter should be thick but spreadable.
4. Heat a skillet or griddle over medium heat and add the coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side or until golden brown and cooked through.
6. Serve with a drizzle of maple syrup or a dusting of powdered ginger for an extra holiday touch.

These gingerbread paleo pancakes are a perfect way to infuse your morning with the flavors of the season. The combination of warm spices and molasses gives these pancakes an authentic gingerbread flavor that pairs wonderfully with the soft, fluffy texture of the almond flour base. Ideal for a special breakfast or brunch, they bring a festive spirit to any holiday gathering. For a complete breakfast, you can add some fresh berries or a dollop of coconut whipped cream on top.

Cranberry Orange Paleo Pancakes

These cranberry orange paleo pancakes are bright and zesty, perfect for celebrating the holidays. The fresh cranberries give these pancakes a slightly tart flavor that pairs beautifully with the sweet, citrusy essence of orange. The pancakes are light and fluffy, making them an ideal treat for a nutritious, festive breakfast.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup fresh orange juice
• 1 tsp orange zest
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 cup fresh cranberries, chopped
• 1 tbsp honey or maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, combine the almond flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, orange juice, orange zest, and honey or maple syrup (if using).
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. Gently fold in the chopped cranberries.
5. Heat a skillet or griddle over medium heat and add the coconut oil.
6. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side or until golden brown and cooked through.
7. Serve with extra orange zest and a drizzle of honey or syrup.

These cranberry orange paleo pancakes offer a refreshing burst of flavor that’s perfect for holiday mornings. The sweet and tart cranberries provide a pop of color and flavor, while the orange adds a refreshing citrusy note that brightens up the dish. Whether served with a dollop of coconut cream or a sprinkle of chopped nuts, these pancakes are a delicious and nutritious way to enjoy the holidays. They also freeze well, so you can make a batch ahead of time and reheat them for a quick and festive breakfast.

Eggnog Paleo Pancakes

Eggnog is a holiday favorite, and these paleo pancakes capture that creamy, spiced goodness in every bite. Made with coconut milk and flavored with nutmeg and cinnamon, these pancakes bring the essence of eggnog to your breakfast table without the dairy or gluten.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup coconut milk (full-fat)
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• 1/4 tsp baking soda
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, baking soda, nutmeg, cinnamon, and a pinch of salt.
2. In a separate bowl, combine the eggs, coconut milk, vanilla extract, and maple syrup (if using).
3. Mix the wet ingredients into the dry ingredients, stirring until smooth and well combined.
4. Heat a skillet or griddle over medium heat and melt the coconut oil.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side until golden brown.
6. Serve with a dusting of cinnamon and a drizzle of maple syrup.

These eggnog paleo pancakes offer the perfect combination of warmth and comfort, with the familiar flavor of eggnog in a healthier, paleo-friendly version. The nutmeg and cinnamon infuse the pancakes with holiday cheer, while the coconut milk provides a creamy base. These pancakes are great on their own or paired with a side of fresh fruit or scrambled eggs. For a festive finish, top with whipped coconut cream and a sprinkle of nutmeg.

These eggnog paleo pancakes bring the rich, creamy essence of eggnog to your breakfast table, minus the dairy and gluten. The comforting flavors of nutmeg and cinnamon make these pancakes perfect for cozy holiday mornings. Enjoy them with a drizzle of maple syrup or your favorite holiday toppings for a treat that’s both festive and nourishing.

Pumpkin Spice Paleo Pancakes

These pumpkin spice paleo pancakes are the ultimate fall breakfast treat, bursting with the cozy, comforting flavors of pumpkin, cinnamon, and nutmeg. Perfect for the holiday season, these pancakes are not only grain-free but also packed with nutritious ingredients like almond flour and pumpkin puree, making them a delicious and satisfying way to start your day.

Ingredients:

• 1 cup almond flour
• 1/4 cup pumpkin puree
• 2 large eggs
• 1/2 tsp baking powder (gluten-free)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup coconut milk
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
2. In a separate bowl, mix the eggs, pumpkin puree, coconut milk, and maple syrup (if using).
3. Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
4. Heat a skillet or griddle over medium heat and add coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve with extra maple syrup, chopped pecans, or a dollop of coconut whipped cream.

These pumpkin spice paleo pancakes are a perfect way to indulge in the flavors of fall without sacrificing your dietary preferences. The pumpkin puree adds a natural sweetness and moisture to the pancakes, while the warm spices create a comforting, holiday-inspired flavor profile. These pancakes are great served on their own or with additional toppings like toasted seeds, nuts, or a sprinkle of cinnamon. A perfect breakfast for a chilly morning, they’ll fill you with the warmth and flavors of the season.

Chocolate Peppermint Paleo Pancakes

Celebrate the holidays with a decadent twist on your morning pancakes—chocolate peppermint paleo pancakes. These indulgent pancakes are made with almond flour and cocoa powder, then topped with a refreshing peppermint flavor. A perfect balance of sweet, chocolatey richness and cool minty freshness makes them a holiday breakfast sensation.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1/2 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/4 tsp peppermint extract
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)
• Dark chocolate chips (optional, for topping)

Instructions:

1. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, beat the eggs, coconut milk, peppermint extract, and maple syrup (if using).
3. Combine the wet ingredients with the dry ingredients and stir until smooth.
4. Heat a skillet or griddle over medium heat and melt coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve with chocolate chips, a drizzle of maple syrup, or a dusting of crushed peppermint candies for a festive touch.

These chocolate peppermint paleo pancakes are a deliciously indulgent treat perfect for the holidays. The rich chocolate flavor pairs beautifully with the cooling peppermint, creating a perfect balance of festive flavors. Whether you top them with chocolate chips or a sprinkle of crushed candy canes, these pancakes are sure to be a holiday favorite. Enjoy them as a special breakfast or a fun dessert option during the holiday season.

Apple Cinnamon Paleo Pancakes

These apple cinnamon paleo pancakes are a warm, cozy breakfast choice that brings the best of fall flavors to your table. Infused with cinnamon and filled with tender apple chunks, these pancakes offer a balance of sweetness and spice that’s perfect for the holidays. Made with almond flour, they’re light and fluffy, while still keeping things grain-free and dairy-free.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 tsp baking powder (gluten-free)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup apple, finely chopped
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the eggs, applesauce, maple syrup (if using), and mix until smooth.
3. Stir the wet ingredients into the dry ingredients, then fold in the chopped apples.
4. Heat a skillet or griddle over medium heat and add coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes per side, or until golden brown.
6. Serve with additional cinnamon, a drizzle of maple syrup, or a dusting of powdered sugar.

These apple cinnamon paleo pancakes are like having a warm apple pie for breakfast, but without the gluten or refined sugar. The sweet apples and warm cinnamon create a comforting flavor profile that’s perfect for the holidays. The pancakes are light and fluffy, yet hearty enough to keep you satisfied throughout the morning. Top them with fresh apple slices, a sprinkle of cinnamon, or a spoonful of almond butter for an extra layer of flavor and richness. These pancakes are a healthy yet delicious way to enjoy the comforting flavors of fall during your holiday celebrations.

Cinnamon Roll Paleo Pancakes

These cinnamon roll paleo pancakes bring the classic flavors of a cinnamon roll to your breakfast table in a healthier, grain-free version. With a swirl of cinnamon sugar and a creamy glaze, they’re the perfect way to indulge during the holidays without compromising your paleo diet.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup full-fat coconut milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Cinnamon Swirl:

• 2 tbsp coconut sugar
• 1/2 tsp ground cinnamon
• 1 tbsp melted coconut oil

Glaze:

• 2 tbsp coconut butter
• 1 tsp maple syrup
• 1 tsp coconut milk

Instructions:

1. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
2. In a separate bowl, mix the eggs, coconut milk, vanilla extract, and maple syrup (if using).
3. Combine the wet and dry ingredients, stirring until smooth.
4. For the cinnamon swirl, mix the coconut sugar, cinnamon, and melted coconut oil in a small bowl. Set aside.
5. Heat a skillet or griddle over medium heat and add coconut oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Before flipping, drizzle the cinnamon swirl mixture over the top of the pancake and use a toothpick to swirl it in.
7. Cook each pancake for about 2-3 minutes per side, or until golden brown.
8. For the glaze, melt the coconut butter and mix it with maple syrup and coconut milk. Drizzle over the pancakes before serving.

These cinnamon roll paleo pancakes are a delightful combination of a fluffy, almond flour pancake base and the warm, sweet flavors of cinnamon rolls. The cinnamon swirl gives them a deliciously sweet and spicy ribbon, and the coconut butter glaze adds a creamy, indulgent finish. Whether you’re serving them for breakfast, brunch, or as a special holiday treat, they are sure to be a hit with everyone. For a festive touch, serve them with extra cinnamon and a few toasted pecans or walnuts on top.

Pecan Pie Paleo Pancakes

Enjoy the flavors of a classic pecan pie in pancake form with these paleo-friendly pancakes. Made with almond flour and topped with crunchy pecans and a touch of maple syrup, these pancakes are a perfect balance of sweet and nutty, making them a great option for holiday breakfasts or brunches.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened coconut milk
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Pecan Topping:

• 1/4 cup chopped pecans
• 2 tbsp maple syrup
• 1 tbsp coconut oil

Instructions:

1. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk and maple syrup (if using).
3. Combine the wet and dry ingredients until smooth.
4. Stir in the chopped pecans.
5. Heat a skillet or griddle over medium heat and add coconut oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes per side until golden brown.
7. For the topping, heat the coconut oil in a small pan over medium heat and stir in the pecans and maple syrup. Cook for about 2 minutes until the syrup thickens slightly.
8. Serve the pancakes with the pecan topping drizzled over the top.

These pecan pie paleo pancakes capture the sweet, nutty goodness of a traditional pecan pie in a grain-free, healthier form. The warm cinnamon flavor pairs beautifully with the crunchy pecans, while the maple syrup adds a rich, caramel-like sweetness. These pancakes are perfect for holiday mornings when you want a comforting, indulgent breakfast that still aligns with your paleo lifestyle. The addition of the warm pecan topping makes them extra special, making this a perfect festive breakfast option.

Maple Bacon Paleo Pancakes

For a savory-sweet holiday treat, these maple bacon paleo pancakes are a great choice. The crispy bacon adds a savory crunch to the fluffy pancakes, while the maple syrup provides a sweet contrast, creating a delicious combination that’s sure to satisfy your taste buds.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/2 cup full-fat coconut milk
• 1/4 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1 tbsp maple syrup
• 4 strips cooked bacon, crumbled
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, combine the eggs, coconut milk, and maple syrup.
3. Mix the wet ingredients into the dry ingredients until well combined.
4. Stir in the crumbled bacon.
5. Heat a skillet or griddle over medium heat and add coconut oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side until golden brown.
7. Serve the pancakes with additional crumbled bacon and a drizzle of maple syrup.

These maple bacon paleo pancakes offer a perfect balance of savory and sweet that will satisfy both your breakfast cravings and your holiday spirit. The crispy bacon bits throughout the pancakes provide a crunchy, salty contrast to the sweet maple flavor, making every bite a flavor-packed delight. For an extra indulgent twist, top the pancakes with more crispy bacon and a generous drizzle of maple syrup. These pancakes are perfect for those who enjoy both savory and sweet breakfast options during the holidays.

Gingerbread Paleo Pancakes

These gingerbread paleo pancakes are a festive twist on the traditional gingerbread cookies, bringing the rich flavors of ginger, cinnamon, and molasses to your morning breakfast. Soft, spiced, and fluffy, these pancakes are a holiday favorite that you can enjoy while staying true to your paleo diet.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1 tbsp molasses
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, cinnamon, ginger, cloves, baking soda, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk, molasses, and vanilla extract.
3. Combine the wet ingredients with the dry ingredients and stir until smooth.
4. Heat a skillet or griddle over medium heat and melt coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
6. Serve with a drizzle of maple syrup, a dusting of cinnamon, or a dollop of coconut whipped cream.

These gingerbread paleo pancakes bring the perfect amount of holiday cheer with their sweet and spicy flavor profile. The molasses adds a deep, rich sweetness that pairs beautifully with the warming spices like cinnamon and ginger. These pancakes will give you the taste of a gingerbread cookie in pancake form, making them the perfect treat for any holiday breakfast or brunch. Whether topped with coconut whipped cream or a sprinkling of cinnamon, they’ll add a festive touch to your morning.

Eggnog Paleo Pancakes

These eggnog paleo pancakes are a deliciously creamy and festive way to enjoy the flavors of eggnog in a grain-free pancake. Made with almond flour and spiced with nutmeg and cinnamon, these pancakes will make your holiday breakfast feel extra special. Serve them with a dash of vanilla or a drizzle of maple syrup for the perfect holiday treat.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, cinnamon, nutmeg, ginger, baking soda, and salt.
2. In a separate bowl, whisk the eggs, coconut milk, vanilla extract, and maple syrup (if using).
3. Combine the wet ingredients with the dry ingredients, mixing until smooth.
4. Heat a skillet or griddle over medium heat and melt coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
6. Serve with extra maple syrup or a dusting of cinnamon and nutmeg.

These eggnog paleo pancakes are an indulgent holiday treat that’s grain-free but still rich in flavor. The combination of nutmeg, cinnamon, and ginger gives them a cozy, comforting flavor that will remind you of your favorite holiday drinks. Topped with maple syrup or a sprinkle of cinnamon and nutmeg, these pancakes will make your holiday mornings feel festive and special.

Cranberry Orange Paleo Pancakes

These cranberry orange paleo pancakes bring together the bright and tart flavor of fresh cranberries with the sweet, citrusy zing of orange. The combination of flavors makes for a refreshing and delicious breakfast option, perfect for the holidays when cranberries are in season.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1/2 cup fresh cranberries, chopped
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, baking soda, and salt.
2. In a separate bowl, mix the eggs, coconut milk, orange zest, orange juice, and maple syrup (if using).
3. Combine the wet ingredients with the dry ingredients, stirring to incorporate.
4. Gently fold in the chopped cranberries.
5. Heat a skillet or griddle over medium heat and melt coconut oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
7. Serve with a drizzle of maple syrup and additional fresh cranberries for garnish.

These cranberry orange paleo pancakes offer a perfect balance of tart and sweet, with the zesty brightness of orange and the tangy flavor of cranberries. The pancakes are light, fluffy, and make a great breakfast choice for the holidays. Whether you top them with more fresh cranberries, a drizzle of maple syrup, or a sprinkle of cinnamon, these pancakes are sure to be a holiday breakfast favorite. Their refreshing flavor profile makes them an excellent choice for a special morning gathering or a festive brunch.

Chocolate Peppermint Paleo Pancakes

These chocolate peppermint paleo pancakes are the ultimate festive indulgence, combining rich cocoa and refreshing peppermint for a decadent holiday breakfast. Perfect for chocolate lovers, these pancakes are grain-free, fluffy, and packed with holiday cheer.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 2 tbsp cocoa powder (unsweetened)
• 1/2 tsp peppermint extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk, peppermint extract, and maple syrup (if using).
3. Combine the wet and dry ingredients and stir until smooth.
4. Heat a skillet or griddle over medium heat and melt coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
6. Serve with a drizzle of melted dark chocolate, a sprinkle of crushed peppermint, or a dusting of cocoa powder.

These chocolate peppermint paleo pancakes are a dreamy holiday breakfast that brings the perfect balance of rich chocolate flavor and refreshing peppermint. The fluffy texture of the pancakes pairs wonderfully with the indulgent chocolate, while the peppermint adds a cooling, festive kick. These pancakes are perfect for a cozy holiday breakfast or brunch and are guaranteed to satisfy any sweet cravings while staying true to your paleo diet.

Spiced Apple Paleo Pancakes

These spiced apple paleo pancakes are bursting with the warm, comforting flavors of apples and cinnamon. The tender pancakes are loaded with freshly grated apples, making them moist and naturally sweet. They’re the perfect way to enjoy apple season during the holidays with a grain-free twist.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1/2 cup grated apple (about 1 medium apple)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, cinnamon, nutmeg, baking soda, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk and maple syrup (if using).
3. Add the wet ingredients to the dry ingredients and stir to combine.
4. Fold in the grated apple, mixing well.
5. Heat a skillet or griddle over medium heat and melt coconut oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side, or until golden brown.
7. Serve with a drizzle of maple syrup and a sprinkle of cinnamon for extra flavor.

These spiced apple paleo pancakes are a fragrant, wholesome holiday treat that combines the natural sweetness of apples with the warm flavors of cinnamon and nutmeg. The fresh apple adds moisture to the pancakes, keeping them tender and soft, while the spices create a comforting, festive aroma. Whether you top them with extra maple syrup, whipped coconut cream, or a sprinkle of cinnamon, these pancakes are a delightful way to celebrate the season.

Pumpkin Spice Paleo Pancakes

These pumpkin spice paleo pancakes are a must-have holiday breakfast for anyone who loves the comforting flavors of pumpkin pie. Made with almond flour and spiced with cinnamon, nutmeg, and ginger, these pancakes are soft, fluffy, and packed with the flavors of fall.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1/2 cup canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tbsp maple syrup (optional)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large bowl, whisk together the almond flour, cinnamon, nutmeg, ginger, baking soda, and salt.
2. In a separate bowl, beat the eggs and mix in the coconut milk, pumpkin puree, and maple syrup (if using).
3. Combine the wet and dry ingredients, stirring until smooth.
4. Heat a skillet or griddle over medium heat and melt coconut oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown.
6. Serve with a drizzle of maple syrup, a dollop of whipped coconut cream, or a sprinkle of cinnamon.

These pumpkin spice paleo pancakes are the ultimate fall and winter treat, bringing the flavors of pumpkin pie into a soft, fluffy pancake form. The combination of warming spices like cinnamon, nutmeg, and ginger makes these pancakes feel extra cozy, while the pumpkin puree adds natural sweetness and moisture. Top them with maple syrup or whipped coconut cream for a luxurious finish. These pancakes are a perfect addition to your holiday breakfast rotation, bringing both comfort and flavor to your table.

Note: More recipes​ are coming soon!