Paleo Pumpkin Pancakes for Fall Family Fun (SCD friendly)


Kid tested, adult approved. These Paleo / SCD pumpkin pancakes are some of the best non-traditional ones I’ve tested yet. They’re very moist but not “eggy” if you know what I mean. They can be used as a cold snack and a great delivery method for nut butters.

Yes, the pumpkin I used came from a can. Are you okay with that?

The only ingredient on the can was pumpkin. Some of you might not understand what I’m talking about so I’ll take aim at the elephant in the room. According to Elaine in BTVC I would not be following the rules of SCD because I did not get a written letter from the manufacture stating that nothing exogenous was added to the pumpkin during the processing of it.

I understand that when she originally wrote BTVC and when she was treating Judy that she had good reason to make the rules she did. But I also think food manufacturing was less scrutinized and consumers were less educated back then.

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The true problem is that almost all canned fruit has added sugars and stabilizers and many common canned vegetables do to (listed on can). But times are changing. And while I’m NOT declaring free rain on eating canned foods, I’m trying to walk a very tight line of keeping a diet that can help millions of people current and evolving with the times.

Pumpkin – I think when the ingredients say “pumpkin” is one of those vegetables that is likely SCD safe 100% of the time. Sure, if you want to cook a fresh one do it. It’ll likely have more nutrients and be a great experience. But I don’t see anything harmful about eating pumpkin out of the can when the ingredients do not contain anything else.

Introducing Paleo Pumpkin Pancakes

This recipe is adapted from Practical Paleo. I doubled the recipe, changed the sweetener and added some spices.

  • 8 Eggs
  • 1 Cup of Canned Pumpkin
  • 2 Teaspoons Pure Vanilla Extract
  • 3 Tablespoons Honey
  • 2 1/2 Teaspoons Cinnamon
  • 1/2 Teaspoon Cloves
  • 1/2 Teaspoon Allspice
  • 3/4 Teaspoon Nutmeg
  • 1/2 Teaspoon Baking Soda
  • 2 Pinches of Sea Salt
  • 4 Tablespoons Coconut Oil


Step 1. Plan to pre-heat your pan on medium heat with some coconut oil. Then, get a large mixing bowl and start by adding the eggs, pumpkin, vanilla and honey. Using a balloon whisk or your favorite kitchen tool, thoroughly mix. Don’t go light here. The more time spent making sure these ingredients are smooth and blended the better the final outcome.


Step 2. Add in all the spices above and the coconut oil. If the coconut oil isn’t liquid, then slightly heat it using tap water or the microwave to make it more mixable. Stir vigorously.


Step 3. Using a large spoon drop the pancake batter into ready pan. Mine ended up being about 3-4 inches in diameter as they thinned out. When you see bubbles starting to come to the surface that’s a good sign it’s time to flip. Tip – using a fish spatula is very helpful for delicate recipes like this.

Step 4. Serve them up. I didn’t use anything extra as these are very tasty but top with butter, yogurt or honey and berries if you’re feeling creative.

Tell me what you think in the comments below.


Steven Wright

About Steven Wright

Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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26 thoughts on “Paleo Pumpkin Pancakes for Fall Family Fun (SCD friendly)

  1. Avatar
    Carolyn Stallard says:

    Lazy person that I am, I like to make pancakes in the oven. I preheat to 400 degrees F (though I see 425 in other recipes). First I melt butter (ghee should work) in an oven-proof “everything” pan (a large cast-iron skillet would do) on the stove, then add a layer of whatever fruit I am including (usually banana slices and blueberries), then pour the batter on top, and put the whole thing in the oven and leave it there until it starts to brown and springs back to a touch, about 20 minutes. Then I divide it like a pizza in 6 or 8 sections to serve. Seems like much less work than doing it all on a griddle.

    Just diagnosed with SIBO, also have ongoing collagenous colitis.

  2. Avatar

    I’m going to try this recipe this weekend. I’m trying to decide if I should double the recipe like you did or not. How many pancakes did you make when you doubled the recipe?

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    We rarely buy canned goods. Whole tomatoes, tomato sauce, tomato paste, are the absolutely only thing I can think of that we routinely buy. We used to make spaghetti sauce with that, but that rarely happens here too. I am off tomatoes period at the moment. I would say the family has made spaghetti sauce about 3x this entire year, so that is how often we use a canned product. Pumpkin is intimidating to use. I would want to find an organic one which would not b easy and carving it wld b a little more trouble. I have a nice organic butternut squash on my counter and I bet I could substitute that. I do love pumpkin & have grown them in the past. Next spring, I’ll have to do that again.
    I’ve just started reading your website, so I’ve probably missed the explanation, but WHY use 8 eggs in this recipe? I’m thinking way too much protein, cholesterol, fat. Isn’t an egg or two good enough? AND I’ve read recently that cooking an egg out of the shell, allows the yolk to oxidize and it’s better to boil the eggs you eat. Don’t you just love the amount of contradiction you can find on the web?

  4. Avatar

    Oh my, these look awesome! I just introduced pumpkin to my diet and have a very nice Japanese one that cooks really quickly if you just dice it beforehand. My trick was to chop the whole pumpkin at once and then just store it in the fridge in portion bags (up to 6 days). This way tomorrow morning I’ll just boil them for 15 minutes and have the right base for this recipe to go with my eggs! Never seen any canned pumpkin in Germany anyway.

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    They sound awesome, can’t wait to make them. Pumpkin from organic pie pumkins will work beautifully and solve the BPA and can issues. Cut in half, scoop out seeds and bake at 375 for 45 min or until tender. Then scoop out, put in food processor until smooth and it’s good to go for all pumpkin recipes!

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    Funny, pumpkin pancakes must be popular this month. I sent a similar modified recipe out in my gastroparesis newsletter a couple weeks ago, also adapted from Practical Paleo. They are delicious!
    As far as BPA goes, Farmers Market brand now says “BPA free liner.” I try to avoid canned foods but this is an exception 🙂

  7. Avatar

    The pumpkin pancakes are delicious…even the batter is good (I reduced the amount of honey). They do brown up quickly, but don’t taste burned. I had them for dinner, didn’t put anything on ’em. This a.m., I tried cooking some batter in a small glass bowl, sort of muffinlike, and it turns out like a souffle. A delicious, pumpkin souffle. Thank you, Steve, for the recipe! I use canned pumpkin alot this time of year and try not to stress about the BPAs..’cuz I don’t use much canned food on a regular basis. Besides, I tried cooking a pumpkin…it was an all day, messy affair…I’ll take some chances with the canned. Anyway, the canned pumpkin can be dressed to your liking and makes a great side “mashed” side dish. I’ve also tried pumpkin “ice cream” by mixing with coconut milk and honey or stevia and chilled almost to freezing…that one needs tinkering 🙂 Good luck with the upcoming TV show – very exciting for you!

  8. Avatar

    These pumpkin pancakes are AMAZING! Thank you so much for sharing. As soon as I read this in my inbox this morning I knew I had to try! The whole family loved them – we had some with homemade apple butter, some with just organic butter, and my sweet tooth of a daughter had some with syrup. Not only were these absolutely delicious, they filled us up and for me in particular, I did not feel fatigued, nauseated, or bloated – in fact I was full of energy for 5 hours! Thank you!

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    Ok, I have to admit the EIGHT EGGS part made me laugh. Can I make these into muffins as well? Oooo I’d love me some pumpkin muffins! And I think I could do these even with my ultra low carb Atkins restrictions. Do they burn easily? In the top picture they look a little toasty. I’ll have to try these this week! Nom nom nom.

  10. Avatar

    I always email manufacturers before using canned goods. I usually ask if the can is made from aluminium or if there is BPA in the lining. I also ask how the contents are preserved. Have they been pasteurised etc? I do also ask if there are any undisclosed additives. Some canned goods are very good, but you do have to be careful about some.

    If I don’t use fresh of anything, then I would always choose frozen over canned – if it was available that is!

    • Steven Wright

      @Christine – That is awesome, what percentage usually tell you that it contains BPA? And how many don’t even know? I’m with you frozen is probably better than canned, but lately I’m wondering more about that. Have you ever made frozen veggies or eaten frozen fruit and tasted a plastic taste ? I’ve been noticing it more lately…

      • Avatar

        Well, they either say they don’t have BPA or don’t reply!!! Sometimes, I get really good replies, explaining to me the whole canning process and exactly how they are prepared etc.

        I haven’t tasted a plastic taste on frozen fruit and veggies, but then I mostly use fresh where I can, but you’ve got a point there.

        I notice there are a few places that sell fruit and veg in glass jars – maybe they are a better option? I think manufacturers are becoming more aware now of the BPA issue.

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