Pumpkin Pancakes (Grain-Free)


These pumpkin pancakes are a tasty addition to your Fall brunch menu.

stack of pumpkin pancakes on a plate with maple glaze and crushed pecans on top

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!

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!)

baked pumpkin pancakes on a pan

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.

stack of pumpkin pancakes on a plate with maple glaze and crushed pecans on top

5 from 17 votes
Print
Pumpkin Pancakes (grain-free)
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
With an added punch of vitamins, and the rich flavor of Fall, these protein-rich pancakes are sure to be a hit with the whole family!
Course: Breakfast
Servings: 2
Calories: 482 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
  3. 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!)
  4. 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!
  5. Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.

Enjoy!

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!

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Comments

Selah

Do you know of any reason that my pancakes turned green as they cooled? They taste great – but don’t understand the green! I used a bit of coconut sugar for sweetner and sunbutter instead of almond butter.

Selah

Oops – just read your comment that sunbutter mixed with baking soda causes the green. Sorry!!! I think I will try the baking next time. They tast great, tho!!!

Bronwyn

Just made these. I didnt have almond butter so subbed almond flour by adding 30% extra by volume. Left out the honey.
When they were done tried them with chives for savoury and honey and strawberries for sweet.
Superb!!! So yummy.
Thanks!!

LL

Just made these for bfast this morn! I read all the glorious comments & raves about this recipe.. mine did not turn out so great :/ I put all the ingredients in my blender, so it was super fast & easy to make the batter. I used 2 drops of vanilla stevia, but I felt like it really needed a pinch of salt to bring out the flavors. Mine were bland & not fluffy.. which could have also been from my baking soda that I pulled from the freezer? I might try making these on a griddle pan next time. On another note, the Maple Pecan Glaze is AMAZING!! Seriously, its SO GOOD that I ate 3 pancakes anyways, just to have a carrier for the glaze!! I used walnuts instead of pecans just because that’s what I had on hand. SUPER YUM & will be looking for other things to use that glaze on! Thank you, Megan & everyone else for sharing your experiences 🙂

Faith

Just want to warn people that if they sub the almond butter for sunbutter, the cookies will turn bright forest green on the inside. I was kind of freaked out by it and didn’t eat any until I checked it out, and according to these guys = http://www.earthmother.org/2007/12/12/vegan-cookies-turned-green/, it’s safe, it’s just a chemical reaction of the baking soda mixing with the sunbutter. Now that I know it’s safe, I will eat some for my breakfast tomorrow.

Nioell

Hubby and I love this, thank you so much!

    Megan Gilmore

    I’m so glad you enjoyed them!

Inna

Can I replace almond butter with coconut oil or just simple butter?

    Mia

    I want to know this too..

Liz at Teta Lizza's Kitchen

Genius! Love the sound of this recipe and perfect for the Fall season!

CAssandra swenson

HI MEGAN, DOES THIS RECIPE NEED TO BE COOKED AT A REDUCED OVEN HEAT OF 250DEGREES AND DOUBLED BAKING TIME TO AVOID THE POSSIBILITY OF AcrymaliDe formation? Is this what you’re recommending As standard Now for any nut butter and flour baking? Does that include coconut flour?
Thank yOu so much!!

    Megan Gilmore

    Yes, if you want to be on the ultra-safe side, you could bake them at 250ºF. The more I read about acyralmide, the less I worry about the levels that we might find in healthier homemade food, especially if you’re avoiding deep-fried foods like french fries and potato chips. I haven’t tried baking these at 250º yet, so you’ll have to guesstimate the time– maybe twice as long? I haven’t seen numbers on coconut flour, so I can’t say for sure if it would be included or not. My guess is that it’s different from tree nuts, so I’ve been baking it at 350º myself.

      CAssandra Swenson

      THank you so much for the response, your ShareD knowledge is so helpful!

      This was my 5 yr old’s birthday breakfast choice Because it’s one Of her faVoRites! The 250 workEd Great for 22-25 mins.
      Thank you again, love the recipes you share!

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