Perfect Pumpkin Pancakes

November 05, 2015 by Beth Danowsky RD CLCwith 0 comments

A fall favorite at my home, this gluten-free, grain-free version of pancakes is delectable. They are also kid-approved! Because they are high in protein, they are quite satisfying and will keep you full all morning. You can top them with fresh fruit, coconut cream or a touch of maple syrup for a perfect start to your day.



  • 5 eggs
  • 1 cup pumpkin
  • 3 Tbsp coconut flour
  • 1½ tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice or nutmeg
  • ¼ tsp baking soda
  • Pinch of sea salt (optional)
  • 2 TBSP ghee or coconut oil 
  1. Whisk eggs, pumpkin and vanilla together.
  2. Sift coconut flour, cinnamon, pumpkin pie spice, baking soda and salt into pumpkin mixture.
  3.  Melt coconut oil on griddle on medium heat.
  4. Spoon batter onto hot griddle. Go small; batter is thin and will spread.
  5. When they start to bubble, flip for another minute.
  6. Serve with optional seasonal toppings like bananas and apples, cinnamon and pecans.

Beth Danowsky, MS, RD, LD

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