Description

These Healthy Pumpkin Pancakes are a grain-free, nutrient-packed breakfast option perfect for fall or anytime you crave a delicious, fluffy pancake. Made with pumpkin puree, almond and coconut flours, and naturally sweetened with coconut sugar, these pancakes are thick, moist, and bursting with warm pumpkin spice flavor. Lightly cooked on a griddle, they come together quickly and make a wholesome start to your day.

Ingredients

Wet Ingredients

2 large eggs
1 egg white (whipped to stiff peaks, optional but highly recommended for extra thick and fluffy pancakes)
4 tablespoons pure pumpkin puree (not pumpkin pie filling)
2 tablespoons unsalted and creamy cashew butter
2 tablespoons coconut sugar
2 tablespoons unsweetened almond milk or preferred milk
1/2 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract

Dry Ingredients

1/2 cup super-fine blanched almond flour (sift or fluff with a fork to remove clumps)
2 tablespoons plant-based protein powder
1 1/2 tablespoons coconut flour (sift or fluff with a fork to remove clumps)
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
Pinch of salt

For Cooking

Avocado oil spray or ghee (for griddle)

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Instructions

Mix Wet Ingredients: In a large bowl, beat the eggs thoroughly. Whisk in the pumpkin puree, cashew butter, and coconut sugar until well combined. Pour in the almond milk, apple cider vinegar, and vanilla extract, mixing until the batter is smooth and uniform. For extra fluffy pancakes, separate the egg white and whip it to stiff peaks, then fold it gently into the batter after all the dry ingredients have been added.
Add Dry Ingredients: Slowly add the almond flour, plant-based protein powder, coconut flour, pumpkin pie spice, salt, and baking powder into the wet mixture. Stir gently until just combined. The batter should be somewhat thick but pourable. Let the batter rest for 3-5 minutes to allow it to thicken, which improves texture.
Preheat and Prepare Cooking Surface: Warm up a griddle or large skillet on medium-low to medium heat. Applying gentle, even heat is crucial for grain-free pancakes to cook through without burning. Lightly coat the cooking surface with avocado oil spray or ghee to prevent sticking.
Cook the Pancakes: Using a 1/4 cup measure, drop scoops of batter onto the griddle forming pancake rounds. Cook until you see golden edges and the tops start to bubble, about 3-5 minutes. Carefully flip the pancakes and cook for another 2-4 minutes or until the second side is golden and the center is cooked through.
Serve and Enjoy: Serve the pancakes warm with maple syrup, and optionally add chopped pecans or your favorite pancake toppings for extra flavor and texture.

Notes

Whipping the egg white to stiff peaks and folding in makes pancakes extra fluffy and thick.
Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
Resting the batter allows the flours to hydrate, resulting in better texture.
Cook pancakes on medium-low to medium heat to ensure even cooking without burning.
You can substitute almond milk with other plant-based or dairy milk as preferred.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.