Pumpkin Flatbread

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These tasty “breads” are 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. This recipe makes about 5 or 6 thin 10″ diameter flatbreads. Cook time is about 10 minutes for each of them.

Recipe makes 4 servings.
Approximate Cook Time: 20 minutes
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Votes: 18
Rating: 4.56
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2 tablespoon(s) coconut oil, or lard, tallow, or bacon grease (for greasing the pan only)
11/2 cup(s) tapioca flour or starch
5 large egg(s)
1 can(s) pumpkin puree, organic (8 oz)
1/2 teaspoon(s) sea salt


  1. Combine all ingredients in a deep mixing bowl (except the oil, which is for greasing the pan). The batter should be about the same consistency as pancake batter, and as smooth as you can make it.
  2. 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.
  3. 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.
  4. 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).
  5. 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.


  1. sjackson2810@gmail.com

    Can these be cooked ahead of time and eaten cold or reheated at work?

  2. Lee-Ann

    Is there something I can substitute for the Tapioca Flour? I have almond flour and Coconut flour. Really would prefer not to buy another type if I can avoid it.

    • Neely

      Lee-Ann – You can try doing almond flour, but I have no idea how it’s going to turn out. Tapioca flour has that stretchy quality that almond flour doesn’t, so you may end up with more of a pancake mush than a flatbread/wrap.

  3. Jessica

    How many servings? Four?

    • Neely

      Jessica – Yes, about 4.

  4. raquel

    Are there any other purée’si can use Instead of pumpkin?

    • Neely

      raquel – Sure! You could do any fruit puree – just make sure you get a lot of the water out of it before you cook these. Or you could do sweet potato puree, or mash up bananas.

  5. Elvin

    Can you make this recipe with egg whites ? Due to my high cholesterol the dr. said no egg yolk.

    • Neely

      Elvin – I would re-think what your doctor said, since there’s plenty of evidence to disprove that eating egg yolks will do anything bad for your heart health. Plus, most of the nutrients are in the yolk, and some of the protein, and all of the fat, which is incredibly important for overall health.

  6. Ruby

    I had to add water to the batter, it was way too thick. I also used almond flower. They turned out great and my dogs loved them too!

  7. Jennifer

    I made this into silver dollar pancakes instead. Yum! With just a touch of maple syrup (is that paleo?), these are amazing.

  8. Rebecca

    Gorgeous! I added 1/2 cup water & spices (allspice, cinnamon & nutmeg). Made 1st one too thick for wrap so poured bit of raw honey & lemon juice on it warm – delicious desert.

  9. Bridgit

    I added cinnamon and pumpkin spice to them. It may be just me, but they were very tasteless.

    • Neely

      Brdigit – Generally flatbreads are meant to be eaten along with something, much like a dinner roll or other breads. So they’re not supposed to be a flavorful meal in and of themselves. Just something to add to an entree or wrap other foods up with to add flavor.

  10. catherine

    These are wonderful!

  11. Rosalynn Antenucci

    Can you use other oils other than coconut for this recipe ??

    • Neely

      Rosalynn Antenucci – Sure, the other fats to use would be pastured lard, bacon fat, tallow, olive oil, palm oil, or avocado oil.

  12. Bettie

    These are wonderful. I don’t generally like pumpkin – but the flavor is very mild in these, and the texture is great.

  13. Diana

    These are great! Made them with the tapioca flour and added a little cinnamon to the batter. I spread almond butter and a few raisins as a sweet snack.

  14. Natalie

    Do they freeze @ reheat ok?

    • Neely

      Natalie – To be honest, I’m not really sure. I’ve never frozen them, but if you do it, please let us know how it turns out!

  15. K W

    Please amend the oil to clarify that it is not for mixing into the bowl with the other ingredients. Thanks :)

    • Neely

      KW – Amended. Thanks for the suggestion!

  16. Essy D

    I only had squash puree on hand and used that instead of the pumpkin…still good! :)

  17. Hayley

    I made these for dinner tonight and they were a great success! I stir- fried up some veges as a filling and rolled them up like a savoury crepe. Yum!

  18. Karen M

    These were amazing. I’ve never used tapioca flour before but it worked perfectly. My daughter, who hates pumpkin, had no idea there was pumpkin in it. These have enough flavour to eat on their own or as a side. Wonderful!

  19. Kim Dyett

    Are they ok to eat if trying to loss weight?

  20. Diana

    Anyone try these with Arrowroot Flour? I don’t have any tapioca on hand and would love to try them this weekend.

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