These perfectly fluffy pancakes will satisfy your pumpkin spice cravings this fall – without all the calories and carbs. Delicious and healthy at the same time!
We absolutely love fall and everything that goes along with it. The crisp air, cozy sweaters, visits to the farm, and so much more. But most of all, pumpkin spice everything! That is all!
These pumpkin pancakes are easy as pie to make and will satisfy that pumpkin spice craving. Similarly to my Blueberry Banana Cinnamon Pancakes, they’re soft, fluffy, and made with only the best ingredients for a nutritious meal.
Using grain and gluten-free flour means low in carbs and high in fibre. As for the sweetener, pure maple syrup is a must to make this paleo! You can also use a preferred 0 calories sweetener like stevia. You can also use a sugar-free maple syrup on top of these babies before digging in.
Ingredients to Make Healthy Pumpkin Pancakes
A non-stick pan – this helps to lift the pancakes to flip with ease. Always the grease the pan even though it is non-stick for easier flipping.
A spatula – You’ll need to get right under the pancakes to check to see that the bottom has cooked. Use a spatula to do this, and flip!
Pumpkin puree – Try to use organic, unsweetened pumpkin puree.
Blanched Almond Flour – A perfect option for gluten-free, low carb, and keto dieters.
Sugar Free Maple Syrup and 0 Calorie Sweeteners
A sugar free maple syrup – drizzle on top of your pancakes and enjoy an endless amount guilt free.
Stevia – a sugar free alternative with 0 carbs! Use this in the batter of your pumpkin pancakes.
Other sweeteners you can use in the pancake batter are monk fruit sweetener and erythritol sweetener.
Vegan Paleo and Keto Pancakes
Planning what to make for Thanksgiving? I’ve got you covered. Everyone will remember how good these pumpkin pancakes are and they are just so festive. Besides, who doesn’t love how fall baking makes their home smell? The cinnamon and nutmeg not only give off an amazing scent, they taste sensational as well.
Want to add fruit to the batter? Nuts even? Go right ahead. Pancakes are meant to be filled with your favourite ingredients.
I also love that you can substitute the topping of butter for coconut butter and use a flax egg to make this a vegan recipe.
A flax egg is using one tablespoon of flaxseed meal and three tablespoons of water.
There seriously is nothing more comforting than a warm, fluffy stack of scrumptious pumpkin pancakes! Without the guilt!
Depending on how big your pancake portions are, one of these pancakes works out to about 8 net carbs. Which, is still reasonable when counting carbs!
Love this? You’ll also love:
- Oatmeal Raisin Pumpkin Cookies (Gluten-Free, Paleo, Toddler Friendly)
- Gluten-free Pumpkin Cupcakes
- Oatmeal Blueberry Breakfast Cake (Healthy, Gluten-free)
- Cinnamon Banana Bread (Gluten-Free, Paleo)
Not sure what you are waiting for, go and make these as soon as possible! Do it now! They will be your new healthy fall favourite, and they’re a cinch to make, I promise. I could totally eat these any time of year and I hope you enjoy them as much as we do.
If you make this recipe, be sure to tag me @northsouthblonde on Instagram and use the hashtag #northsouthblonde!
Healthy Pumpkin Pancakes (Vegan, Gluten-Free, Grain Free, Paleo)
Ingredients
- 1 cup almond flour blanched
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon organic
- ¼ tsp nutmeg organic
- ½ cup almond milk unsweetened vanilla
- ¾ cup pumpkin puree organic, canned
- 1 flax egg 1 tbsp flaxseed or chia seeds with 3 tbsp water
- 2 tbsp sweetener of choice I use Stevia
- 1 tsp vanilla extract organic
- 1 tsp apple cider vinegar organic, raw
- 1 tbsp coconut oil
Instructions
- In a large mixing bowl, combine dry ingredients and whisk together.
- Add almond milk, pumpkin puree, flax egg, syrup, vanilla, and apple cider vinegar. Using a hand mixer, mix on low for about 20 seconds or until smooth.
- Grease a non-stick frying pan with coconut oil or cooking spray and heat on medium.
- Spoon batter into the pan--I did about 2 heaping tbsp--and cook for 3-5 minutes per side, or until browned and cooked through, flipping with a spatula. Continue with remainder of batter, or refrigerate to use for later. Serve with a dollop of butter, or coconut butter (if vegan), and sugar-free maple syrup with a sprinkle of cinnamon on top. You can also serve with fresh fruit, the toppings are endless. Enjoy!
Notes
Nutrition
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Would they still work if I used normal flour instead of coconut flour? These look so good!
Thank you Camila! And yes of course, try to use whole wheat flour as apposed to white flour for a healthier version.
I want to make these, but I’m wondering whether you used coconut flour or almond flour. I did not think coconut flour was interchangeable with other flours. Feels like you wouldn’t want as much flour if using coconut or perhaps you need more eggs?
I do use equal amounts when subbing in either or flours.