Healthy Pumpkin Pancakes
These Healthy Pumpkin Pancakes are light, thick, fluffy and easy to make with real pumpkin, cozy fall spices and without any refined flours or sugars. This pancake recipe is made in just one bowl and makes the perfect breakfast or weekend brunch for fall! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
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 , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
-
2
tablespoons
coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener for low carb / keto
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffedTapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Avocado oil spray or ghee for griddle
Instructions
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In a large bowl, beat the eggs then whisk in the pumpkin puree, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
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Slowly add almond flour, tapioca flour, coconut flour, pumpkin spice, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
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Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant 1/4 cup rounds onto the griddle
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Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
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Serve with maple syrup, plus a few chopped pecans, or favorite toppings of choice.
Recipe Notes
How to store:
These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
You can store the apple topping in an airtight container the fridge for 3-5 days. We don't recommend freezing the topping as it may turn mushy.
How to freeze:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.