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Pumpkin Pancakes

Prep time 25 min
Cook time 18 min
Total time 43 min

Prep time 25 min
Cook time 18 min
Total time 43 min


I walked into Sprouts earlier this week and nearly ran smack into a big display of pumpkin flavored novelties. There were boxes of pumpkin spice cake mix, pumpkin flavored marshmallows, pumpkin cookies and – you guessed it – bags of Pumpkin Pancake Mix. It all looked so festive and fun!

Too bad all of the items were made with refined sugars and grains

Serves 6

½ cup Canned Pureed Pumpkin

2 eggs

¼ cup coconut palm sugar

¼ teaspoon ground allspice

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1 cup blanched almond flour

½ teaspoon baking soda

½ teaspoon sea salt

coconut oil

pure maple syrup


Combine the pumpkin puree, eggs, coconut sugar, allspice, cinnamon and ginger in a food processor. Add the flour, soda and salt. Mix well. Let the batter sit for 15 minutes.


Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by 1⁄4 cup onto griddle. When bubbles form, flip the pancakes to cook other side.


Serve with pure maple syrup. Enjoy!


Calories: 179
Fat: 12g
Carbohydrates: 16g
Sodium: 211mg
Fiber: 8g
Protein: 7g
Sugar: —

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