Healthy Pumpkin Pancakes (Gluten-Free)



  • ¼ cup pumpkin puree
  • 3 Tablespoon coconut milk or nut milk
  • 1 Tablespoon raw honey or Grade B maple syrup
  • 3 eggs
  • 1 Tablespoon coconut oil, melted, plus additional for pan
  • 1 teaspoon vanilla
  • ¼ cup coconut flour
  • 1 teaspoon Ceylon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon Himalayan salt
  • ¼ teaspoon baking soda

Sliced bananas and chopped walnuts for the top


In a large bowl, stir together the dry ingredients: coconut flour, cinnamon, pumpkin pie spice, salt, and baking soda.

In a separate bowl, stir together the wet ingredients: pumpkin puree, milk, honey, eggs, oil, and vanilla.

Add the dry ingredients to the wet ingredients. Stir together until just enough to be combined. Do not over mix.

Heat a griddle or non-stick skillet to medium heat.

Coat pan with coconut oil.

Pour about ¼ cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat.

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