I honestly couldn’t figure out the proper bread-y description for this recipe, so I randomly chose “flatbread” but you could just as easily call them crepes, naan, tortillas, blintzes, pancakes, or wraps. Depending on how thick you make these, this Paleo Pumpkin Flatbread recipe can be all of those things. 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. Looking for even more Paleo bread recipes? Visit our PaleoPlan recipe center for hundreds of FREE Paleo recipes!
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Total Time: 20 minutes
Cook Time: 20 minutes
saturated fat 5.6g
- 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
- 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.
- 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).
- 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.