These pumpkin pancakes are a tasty addition to your Fall brunch menu.
Loaded with protein and fiber, these pancakes won’t spike your blood sugar like the traditional versions made with white flour and sugar. Though they aren’t properly combined, they are a definite upgrade from the standard short stack, and taste even better.
With an added punch of vitamins, and the rich flavor of Fall, these pancakes are sure to be a hit with the whole family!
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Grain-Free Pumpkin Pancakes
serves 2
Adapted from this recipe
Ingredients:
1/2 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon honey, or stevia to taste
Directions:
Preheat your oven to 350F, and line a baking sheet with parchment paper.
In a medium bowl, combine all of the ingredients and mix until a smooth batter forms. Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)
Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn’t get much easier than that!
Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.
- ½ cup almond butter
- ½ cup pumpkin puree
- 2 whole eggs
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon honey, or stevia to taste
- Preheat your oven to 350F, and line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
- Use a ¼ cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)
- Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn’t get much easier than that!
- Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.
Enjoy!
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Reader Feedback: What’s your favorite Fall breakfast? Does it change with the seasons? When it starts to get cooler outside, I start craving ginger in my morning juice, and warm pancakes on the weekend!
these look so delish! I’m trying to not eat so much nut/seed butter these days though, do you think there’s any substitute for that? I know it’s a lot to ask! hah, thanks
I’m hoping to figure out some lighter alternatives, too! The nut/seed butter combos just turn out so unbelievably well, they’re hard to beat.
Last year I made flourless pancakes using carrot pulp (or shredded carrots), if you want to give them a shot: http://detoxinista.com/2011/09/flourless-pumpkin-pancakes/
You won’t be fooling anyone with those, but they are definitely clean and delicious!
Hi Megan, I’m not sure if this is a dumb question, but can fry these instead of baking them? Thanks!
There are no dumb questions! You can definitely pan fry these, if you prefer.
These sound and look amazing! Can’t wait to try them!
yum yum yum
My tastes definitely change with the seasons… pumpkin spice flavours and heartier meals are totally fall. I tend to crave warmer more comfort-type foods as the weather turns cooler (which is fairly soon here in BC). Soups, pumpkin and squash and heated foods replace the lighter, raw-based foods of warmer weather. Soups and stews are perfect for work too since I can make a giant batch on the weekend and make easy “bagged” lunches for work all week! Can’t wait to try that granola you posted earlier this week… I think it will be perfect with a little coconut milk and dried fruit for breakfast. Not to mention those terribly tasty carrot/pumpkin pancakes that I can’t seem to get enough of.
These are so good! Eating right now! So easy!
These look sooo good I can’t wait to try almond/pumpkin combo!
I just made these but had to use sunbittern because I was out of almond. So amazingly good, thank you for the recipe! It’s hat not to eat the last two though… I have a feeling they may be a snack later
I tried these and used mashed banana instead of the almond butter. Okay, I think I actually added 1 T of almond butter still. They were a little tricky to flip on the skillet but worked out. I bet they would bake really well, though.
[...] The Detoxinista~Grain Free Pumpkin Pancakes [...]
I am VERY intrigued by these. We are pancake crazy over here, but I’ve been wondering if we could do with a little less wheat…. I may have to stage an experiment. If you hear twin five year olds cheering, you’ll know it was a winner. Thanks!
I started to make these the other morning, but my can opener broke and I couldn’t get the pureed pumpkin out! So frustrated! I just mashed up a banana and added it instead, and the kids gobbled them up. I even was able to pour “mickey mouse” out onto the parchment and it held it’s shape for them. I love the baking suggestion – I’ve been working on grain-free pancakes for awhile and it was so frustrating to try to flip them in the pan – this is so much easier! Love your site! Thanks!
Oh..and I didn’t add any honey, stevia, or other sweetener – they were just fine on their own
I just made these pumpkin pancakes this morning…. I followed the exact recipe… placed them in the oven… and set my timer. Once it was time to pull them out I crossed my fingers switched on the oven light and took a peek… I turned over to my 11 month yr old daughter Sophia (who was doing her own exploring in her high chair) and said “No way I think I did it” I was so excited they came out PERFECT just like the picture above. I couldn’t believe how delicious and fluffy they were… My daughter gobbled half a pancake down. It’s just one of those moments where the oven did not defeat me…..
Pancakes… Made with almond butter — what?! When did this come into existence and why am I only hearing about it now?
Made the pancakes and the Maple Pecan this morning and OMG!!!! It is UNBELIEVABLY good!!!!! It’s so amazing that I had to stop eating and fix my Brazilian coffee to go with it! This is my favorite breakfast now! Thank you, Looking forwad to try some more of your recipes!
These were seriously amazing! Thank you for posting! My husband and 16 month old daughter each engorged themselves! I’ll be making them again!
So in love, going to take a break from my green smoothies and make these for breakfast!! Such a good fall food.
For someone who is NOT a fan of almond butter, I put off trying out this recipe. Finally, I did. And boy, it ROCKS. There is no almond butter flavor whatsoever, just warm, fluffy, pumpkin awesomeness. Thanks for this great recipe!
I’m so glad you enjoyed them!
[...] The Detoxinista~Grain Free Pumpkin Pancakes [...]
Made these last night and they were so easy and delicious! Thanks for another great recipe!
[...] and carved pumpkins in the afternoon! I can’t take credit for the pancake recipe; I used Megan’s recipe, except I doubled the recipe (to have leftovers to freeze), added a 1/2 cup of almond flour, [...]
[...] hungry and eager to cook. I went to one of the cooking blogs that I’m subscribed to called Detoxinista, and found this good-looking recipe for Grain-free Pumpkin [...]
Probably honey-cinnamon oatmeal, albeit new to me. This recipe of yours is inspiring, except I would replace both almond butter and baking soda with a banana. Thank you for sharing!
These pancakes are awesome, I’m making them today for my family for the third time, even my husband who hates low carb loves them
I just made these and was out of almond butter, so I used organic tahini. Delicious!!!!!! Can’t wait to try with almond butter!
Ps…my iPad wouldn’t let me hit the rating stars. I wanted to give it 5.
I have made these three times now and they are amazing! I don’t even need the honey or stevia. They are so satisfying and really work to fill my ‘starch’ craving. LOVE THEM!
[...] http://detoxinista.com/2012/09/grain-free-pumpkin-pancakes/ [...]
Made these this am after hubby got home from hockey, he loved them and they were filling. I omitted the sweetner and ate them topped with blueberries. Thanks for the quick and yummy breakfast!
These (and your banana paleopancakes) are my favorite pancakes ever! Fluffier, more flavor, and easier than flipping them in a pan… just a side bonus for me that they are grain free. Thanks very much!
[...] and carved pumpkins in the afternoon! I can’t take credit for the pancake recipe; I used Megan’s recipe, except I doubled the recipe (to have leftovers to freeze), added a 1/2 cup of almond flour, [...]
These are awesome! I didn’t add the honey since I’m doing the 21 day sugar detox, but when I’m done detoxing, I’ll add it back in for the extra flavor. These are so fluffy – they are now officially my fav paleo pancakes. So easy, too!
Just found this delicious recipe but as I am in Australia can you please tell me what spices are in Pumpkin Pie Spice as I would love to give these a go… Thank you
Here’s a recipe for Pumpkin Spice: http://www.food.com/recipe/pumpkin-spice-66963
Hi, I just found your blog and I can wait to try out some of your recipes. Quick question, can I add protein powder to these?