Grain Free Pumpkin Pancakes

These pancakes are easy, grain free, so naturally gluten free. But without the grains this gives you an anti-inflammatory option for those of you struggling with a little extra bloating and inflammation. The pumpkin is a great complex carbohydrate giving you the energy you need, but not spiking your blood sugar the way refined flours and pancake mixes do. This recipe is also easy peasy, which I LOVE! This is a great fall and winter go to (but can be enjoyed all year round), and a great way to use up your left over pumpkin sitting in the back of your fridge from the baking you've been doing all season.

*Paleo Friendly Recipe!

*Recipe makes a couple small pancakes, so double recipe for more!



  • 2 Eggs (Pastured are my preference)
  • 1/4 cup Organic canned Pumpkin (Look for BPA free cans!)
  • 1/4 tsp Organic Vanilla (you can play with this amount too!)
  • A good dash of Cinnamon (I love cinnamon and have never measured this- feel free to share what works for you!)
  • OPTIONAL: for added protein add a 1/2 scoop of your favorite clean protein powder. 


  1. Whisk ingredients together well. 
  2. Use coconut oil to grease skillet/pan
  3. Pour Batter, one at a time into pan. (Easier for them to be flipped at a smaller size, and cooking individually will keep them from becoming one big pancake!)
  4. Flip when the whole pancake feels sturdy enough to stay together, and cook until golden brown. 
  5. Enjoy with some organic Maple Syrup or raw Honey. You could also add some pecans or chocolate chips. 


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