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 coconut sugar, just remember you won’t need a lot as you will probably be pouring syrup on top of these babies before digging in.
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 butter for coconut oil and use flax eggs 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!
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
Ingredients
- 1 cup gf flour of choice I use almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon organic
- ¼ tsp nutmeg organic
- 1 cup almond milk unsweetened vanilla
- ¾ cup pumpkin puree organic, canned
- 1 flax egg 1 tbsp flaxseed or chia seeds with 3 tbsp water
- 3 tbsp maple syrup organic, pure
- 2 tbsp butter coconut oil if vegan
- 1½ tsp vanilla extract organic
- 1½ tsp apple cider vinegar organic, raw
Instructions
- In a large mixing bowl, combine dry ingredients and whisk together.
- Grease a frying pan with oil of choice or butter and heat on medium.
- Spoon batter into skillet, I did about 2 heaping tbsp and cook for 3-5 minutes per side, or until browned and cooked through. Continue with remainder of batter, or refrigerate to use for later. Serve with a dollop of butter or pure maple syrup and sprinkle cinnamon on top. Or of course fresh fruit, the toppings are endless. Enjoy!
Notes
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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.