Paleo Pumpkin Flatbread Recipe

It’s fall!! Time for pumpkin recipes! And what better recipe to start with than a Paleo BREAD recipe :) Well, Paleo flatbread, that is.

I honestly couldn’t figure out the proper bread-y description for this recipe, so I randomly chose “flatbread”. I could just as easily have called them crepes, naan, tortillas, blintzes, pancakes, or wraps. Depending on how thick you make these, they could be all of those things.

These flatbreads are my answer to my husband’s inability to eat our usual Banana Tapioca Crepes on his low-sugar, low-fruit, kill-the-candida diet. He definitely needs carbs, though, so these were borne out of necessity. We eat them on their own with a little salt, with sardines, with eggs and sausage stir-fries in the morning, or with a fruit compote over them (well, I do – he doesn’t). You could put almond butter or coconut oil on them for a quick snack, or you could serve them up with burrito fixin’s in them.

They’re sturdy and a little stretchy so you can wrap things up in them if you want. And they’re bland enough that they can go with anything – sweet, savory, or whatever. Here we go.

Paleo Pumpkin Flatbread


This recipe makes about 5 or 6 thin 10″ diameter flatbreads. Cook time is about 10 minutes for each of them. If you have a large pancake griddle, that’ll speed things up by letting you cook more than one at a time. We usually make them all at one time so we have them on hand, but you can save the batter in the fridge for up to a week and just make one whenever you want it.


  • 2 Tbs organic coconut oil, lard, tallow, or bacon grease
  • 1 1/2 C tapioca flour
  • 5 large eggs
  • 1/2 of a 15-oz can organic pumpkin purée
  • 1/2 tsp sea salt


Combine all ingredients in a deep mixing bowl. The batter should be about the same consistency as pancake batter, and as smooth as you can make it. An electric blender works well, but a fork is fine.


In the meantime, heat up a quarter of the oil (1/2 tablespoon) in a pan on medium low heat for a couple minutes until it’s hot.

Pour a 5th or so of the batter into the pan and spread it around with a spatula, or by picking up the pan and tipping it every which way, letting the batter even itself out. You want the batter it to be as thin as the pan will allow.

Let it cook until the bottom side is slightly browned (about 5 minutes), then flip it with a large, flat spatula. Let the other side cook until it’s slightly browned as well (about 3 to 5 minutes).

Screen Shot 2013-09-19 at 11.33.15 AM

The longer you cook them, the crispier they’ll be on the outside. You can flip them a few times while they cook so that they don’t get too hot and burn.

Screen Shot 2013-09-19 at 11.33.51 AM

Possible Modifications

If you want to change the consistency to be a little less stretchy, you could substitute half the tapioca flour with almond flour/meal.

If you don’t like the flavor of pumpkin, use a banana, a mashed up and strained apple, the pulp from your juicer, baked sweet potato, or puréed carrots instead (or whatever your heart desires, really).

I hope you enjoy these as much as I do! Please let me know your suggestions or opinions in the comments!


  1. Looks super; and the pictures are SO helpful. And thank you for not suggesting that we start the process with a fresh pumpkin!
    I can already tell these will be my ‘go-to’ foundation for several dishes, with such versatility.

  2. These were good, thank you! I almost put the oil in the batter, it looks like it is one of the ingredients, then I realized it is just to grease the pan.

  3. Recipe sounds great BUT I hate using anything out of a can – glad you suggested to use baked sweet potato and all the other substitutes.

    1. – I wouldn’t substitute 1 for 1, no. Tapioca flour is really stretchy and starchy, while coconut flour is super dense and dry if you don’t use the right amount of liquid with it. Maybe substitute some coconut flour for a bit of the tapioca. Maybe like 1/4 of the amount and see how it does. You may need to add more liquid even then, though.

  4. These are delicious! Made them for the first time tonight and we used them burrito-style with slow cooker pulled beef wrapped inside. Easy to make and cooked up great in my crepe pan. My 3 picky toddlers even loved them! These will be a new staple in our diet. Thank you for the recipe!

  5. Does the coconut oil go into the batter? I made them without any oil in the batter (only used some to grease the pan) and they turned out thicker than yours look in the pictures. Still delicious though! I’m just wondering.

    1. KaSandra – No, you did it correctly by using the coconut oil just to grease the pan. You don’t really need it at all if your pan is non-stick. So getting them to be as thin as the one in the photo is kind of a skill. I can’t do it, but my husband seems to have no problem with it. It’s a matter of spreading the batter around in the pan quickly before it starts cooking. You need a proper spatula and tedious patience as far as I’m concerned :)

  6. I made about a dozen of these (following the recipe above) and finally perfected them by the end. (of course!). The trick is to have two spatulas. Pour the batter in the frying pan (a bit less than 1/2 c of batter per bread). As soon as you pour it in, gently hold one side of the batter in place with one spatula and then use the other spatula to scrape the extra batter off the top of the flatbread and into the frying pan, keeping what you scrape as close to the batter you already poured in as possible. This way, the breads stay thin and the batter merges back together into one piece. You can’t make ten at a time like this, but you can make them perfect. :-)

  7. Also, these are wonderful as a snack if you put some butter, cinnamon and just a few drops of raw honey on them. Delicious. We also made the shrimp and vegges on a stick the same night and wrapped all of the cooked ingredients in the flatbread like a tortilla. Add a little cilantro… divine!

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