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.

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.


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