Spoonful of Sugar Free

Registered Dietitian

Grain-Free Pumpkin Pancakes

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The mystery pancakes were Pumpkin Pancakes! So Val and the Flourishing Foodie were right!

I know Pumpkin is not a summer flavor, but it is full of vitamin A, fiber, and it is delicious! I saw a huge can of it at the store, so I had to buy it.

Grain-Free Pumpkin Pancakes 

~The almond extract really makes these pancakes. It is at almost every grocery store, and I highly suggest buying a bottle. Grain-free, gluten-free, dairy-free, and, of course, sugar-free! 

Ingredients

  • 1 cup pumpkin
  • 1 egg
  • 1/4 teaspoon almond extract, 1/4 teaspoon vanilla, 1/2 teaspoon cinnamon
  • 1 Tablespoon garbanzo bean flour (or flour of choice. I have also tried millet and coconut flour. Both work fine.)
  • 1/2 teaspoon baking powder
Mix all ingredients together until smooth. Heat skillet to medium heat and grease with oil of choice (I used coconut oil). Drop batter by spoonfuls on skillet.
Flip after about a minute or until the pancakes hold together and are slightly browned. Take of skillet and serve with toppings like shaved coconut or chopped almonds.
Serves one. Each serving makes about 15 small pancakes. Feel free to double or triple recipe as needed.
Leftovers make great snacks for later!
I topped mine with Homemade Coconut Butter. The coconut really compliments the pumpkin well.
Health Benefits of Pumpkin:
One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium. It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.

Thought-provoking, mind-prodding question of the day:

Favorite Pancake Flavor?

Blueberry, chocolate, banana, cinnamon, pumpkin?

Reader Interactions

Comments

  1. I’ve been loving blueberry pancakes recently, but have been having almost daily pumpkin cravings, so I will definitely be making these very soon!! (like probably at some point today!)

    • Haha…Have fun, Joanna! I was so happy when I found this pumpkin. There was a pumpkin shortage last year, and I could barely find a can during Thanksgiving! So glad it is available again.

  3. 15 pancakes woo! I prefer huge thin pancakes smothered in butter, preferably pumpkin or fruit based. These look delicious and really simple to make, great recipe.

  4. 15 pancakes per serving. I like it. 🙂

    I saw your pancake preview, and I was thinking sweet potato as I cannot find Libby’s pumpkin anywhere again. I see that organic pumpkin brand, but Libby’s is my favorite. Same thing happened last year, and I will be stocking up come fall.

    Recipe looks delicious as always Alex, especially topped with coconut butter. 🙂

    • You can’t find them? I couldn’t find them a couple months ago, and I rejoiced when I saw this can at the store the other day! Then when shopping again, I found them again! Every grocery store I’ve gone to has Libby’s pumpkin (at least for this week). Sorry to hear you can’t find it. I bet it would taste great as sweet potato, too, though!

  11. Yay, I guessed right! These are like solid pumpkin too, no just a little pumpkin flavor.
    As for favorite pancake flavor, I usually just make plain pancakes. I know I’m boring. BUT, I experiment with fun toppings!

  14. Oh my gosh. These sound AMAZING!! 😀 I have to try these!

    In reply to your question: I haven’t yet! Gosh, and I just had some of my Fig Walnut Bread like an hour ago. Tomorrow — tomorrow I am going to have some with Fig Jam! 😀

    • I just made these and I love it! It isn’t very sweet, but I love it that way. You don’t have to have sweetness for a delicious pancake. I found that I had to cook them til they had a dark brown “webbing” coloring on them — not really light brown — but as I see in your pictures again, they look just like that! I topped it with nut butter and LOVED IT! You hit the nail on this one, Alex! 😀

  16. AH! I was right. I looked at those last time and thought to myself, “they must be pumpkin!”
    Then I didn’t leave a comment.
    Now it looks like I’m lying.

  19. i think i did something wrong. 🙁 i made these this morning, and, while tasty, they never really were pancakes. i used a flax egg and added a squeeze of honey and some hemp hearts. even after cooking for a while, they didn’t set up on the inside. i added a bit more flour to the second batch and cooked them for longer and they were better, but still not pancake-y. i also got eight tiny pancakes, not fifteen… oh well, they’re still yummy!

    • Gigi,

      Have never tried chestnut flour!!! I just tried some hazelnut flour the other day…..I must look the chestnut up!

  21. I just tried these and it totally flopped. They were very mushy…they never firmed up on the inside. Is that how they are supposed to be?

    • Julie,

      Hmmm, they shouldn’t really do that. Maybe you didn’t cook them for long enough? Try covering your skillet with a lid as well to help the cooking along.

  23. I found your website after I learned my 3 yr old needs a sugar-free and dairy-free diet, I made these tonight and although they were not moist at all like your looked, they were munched down. Praising God I found something he liked this sugar free adventure has been a difficult one, so thank you so much for your page and all your recipes:)

  24. Hi, I love your recipies, made the flourless choc cake a while back and it rocks..
    These pumpkin pancakes sound great but I have one question. I’m from the UK and not sure what you mean by a can of pumpkin? I dont think that is something we have here. e can but pumpkins like butternut squash but they then need cooking. Are you talking about some ready prepared variety in a can?

    Thanks

    • Hi Mark,

      Yes, mashed, cooked pumpkin is sold in a can here. You may cook and mash the pumpkin yourself if you like. Good luck!

Trackbacks

  1. […] my breakfast, but it ended up being an epic fail. A few days ago, I came across a mouthwatering  grain-free pumpkin pancake recipe on Alex’s blog, and instantly saved it to my “favorites” tab with the intention […]