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.
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Tips for Cooking Perfect Fluffy Pancakes
You will need:
- 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!
- Coconut oil – this is always a healthy option when frying anything in a pan. It’s vegan friendly and add great flavour that isn’t overwhelming.
Healthy Pumpkin Pancakes Ingredients
- Pumpkin puree – Try to use organic, unsweetened pumpkin puree.
- Blanched Almond Flour – A perfect option for gluten-free, low carb, and keto dieters. Or instead, if you’re not counting carbs, you can use a gluten-free flour blend like Bobs Red Mill gluten-free all purpose flour.
- Pumpkin pie spice – a blend you can purchase or, just cinnamon and nutmeg works well too.
- Baking soda and baking powder – helps make the batter rise when cooking to get those fluffy pancakes.
- Almond milk – I always use unsweetened almond milk in all vegan, dairy free baking. It provides a great source of nutrients as well!
- Apple Cider Vinegar – nutritious, with detoxifying effects, as well as adding the perfect flavour for these fall-themed pancakes.
- Stevia or sugar-free maple syrup in the batter as a healthier 0-calorie sweetener option.
Other sweeteners you can use in the pancake batter are monk fruit sweetener and erythritol sweetener.
You can also use a vegan butter for serving, like this butter flavoured coconut oil.
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.
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 4 net carbs per two pancakes which is quite reasonable if you’re counting carbs!
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)
- 1 cup almond flour or gf flour of choice
- 2 tbsp sweetener of choice I use Stevia or sugar-free maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon organic
- ¼ tsp nutmeg organic
- pinch tsp salt
- 1 cup almond milk unsweetened vanilla
- ¾ cup pumpkin puree organic, canned
- 1 tsp apple cider vinegar organic, raw
- 1 tbsp coconut oil for cooking
- In a large mixing bowl, combine dry ingredients and whisk together.
- Add in almond milk, pumpkin puree, and apple cider vinegar. Mix batter by spoon or using a hand mixer, mix on low until smooth. If too wet, add more flour to thicken the batter.
- Grease a non-stick frying pan with a light layer of 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!
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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.