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The Best Healthy Pumpkin Pancakes Ever
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October 16, 2020

Hey guys!

Okay so you know I am super obsessed with pancakes, right?! Whether they are sweet or savory, I am all about these little tasty circles of heaven! Now that we’re into the full swing of fall, it is time to go full on with pumpkin!

I mean, look at how festive and yummy these pancakes look! Best of all they are gluten-free, dairy-free AND grain-free!

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Fall Pumpkin Pancakes Recipe

INGREDIENTS

2 large eggs
4 TBSP canned organic pumpkin OR pure pumpkin puree
2 TBSP cashew butter
2 TBSP monk fruit sweetener
2 TBSP almond milk
2/3 C almond flour
2 TBSP coconut flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Optional: 1 egg white (if you want extra fluffy pancakes)

Instructions

1. Mix everything together, except for the one egg white! Batter should be thick.
2. OPTIONAL: Whip the egg white until stiff peaks form. Gently old into the pancake batter
3. Heat your pan to medium-low heat.
4. Spray pan with coconut oil.
5. Dollop pancake batter on and flip when bubbles form on top and bottom is solid enough to flip.
6. Top with desired fruit!

Top with fall fruit and nuts…pecans, walnuts, figs, pears, apples, or whatever else you’re craving!

Ahhhhhhh I am so excited for you to try this!

If you make this recipe, tag me on Instagram or let me know in the comments! I wanna know what you think! What other fall or pumpkin recipes do you want me to make next?!

13 thoughts on “The Best Healthy Pumpkin Pancakes Ever”

There are 13 comments posted by our users.

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  1. Mae says:

    How many does this serve? Just wondering if I need to increase the recipe to x2 to make some for me and my brother post workout.

    1. Mae Walker says:

      I think maybe paleo wasn’t quite my thing, these came out quite soggy. Still tasty, but nothing like the picture, and the colour was a lot lighter too, 4Tbs of pumpkin didn’t seem enough to colour it. It also made probably 3 serving.

  2. Sosi says:

    I used peanut butter, cashew milk, and egg replacement instead, but this recipe is awesome! I’ve never used almond/coconut flower or monk fruit sweetener before, but they turned out great. The whole family tried some, my dad was the biggest fan. Totallyyyy recommend this, if you’re scrolling thru the comments to see if these are any good 😉

    1. blogilates says:

      Oooh good to know those replacements worked!!!

  3. Micki says:

    Awesome recipe! I only had coconut flour on hand so I had to add another 1/2 cup of (soy) milk or water. I recommend whisking the dry ingredients separately so that you don’t get any bitter clumps of baking soda! Thanks Cassey! They turned out so good!!

  4. Rhonda says:

    What flour can I use to replace the coconut flour?? I have an allergy! 🙁

  5. Rali says:

    Can you please add information about calories, etc?

    1. Oluchi says:

      I think what’s best is to look at the back of your ingredients as you go or look it up on the web!

  6. The whipped whites really make it super fluffy?:)

  7. HealthNut says:

    This recipe looks so delicious! Too bad I just had pancakes for breakfast this morning. I’ll make sure to try this recipe soon.

  8. sibani0805@gmail.com says:

    Actually I still fine it hard to start eating properly again …see I weigh 45 kgs andy height is 5’7 feet and according to the calculation i have low BMI and I don’t want to be that way …I still feel energetic but it’s just that I don’t want any problems that I can develop later…could you help me out

  9. Elen Ghulam says:

    “little tasty circles of heaven” is that not the most perfect description for a pancake?

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