pumpkinpancakes2The cool, crisp breeze of Fall excites me to wear my thick sweaters, fuzzy slippers, and sip hot cocoa by the fireplace. Fall is full of beautiful traditions, and well, a big part of Fall is…PUMPKINS! Pumpkins are everywhere! Not only are they festive to look at, they are a wonderful part of creating delicious recipes; pumpkin soup, pumpkin smoothies; pumpkin muffins, roasted pumpkin etc, etc.¬†These are simple foods with warm, satisfying flavors that welcome friends and family.

These pancakes, with only a few ingredients are nourishing, and deceptively delicious. They feel more like a crepe pancake mix, with their light yet sturdy texture and satisfying aroma. sierra leone Gluten free and grain free, they are a favorite this time of year. Enjoy!

grain free pumpkin pancakes


  • 1/2 cup organic pumpkin puree
  • 4 Large organic, free range eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1 tablespoon almond butter
  • organic coconut oil for the pan (can use organic, grass fed butter)
  • pure, grade B maple syrup
  • organic, grass fed butter (to top off with)


Step 1. warm skillet over medium high heat (I use a cast iron skillet)
Step 2. coat skillet with coconut oil
Step 3. whisk together all ingredients except butter, oil and syrup; spoon batter onto pan; about 2 tablespoon; the smaller the pancake, the easier it will be to flip them, as they are on the thinner side
Step 4. when bubbles start to form on pancake, flip to continue browning on other side, about 1-2 minutes
Step 5. makes about 12 small pancakes, for 2 large serving or 4 smaller servings (or if you are like me, this could easily be one serving...not kidding)
Step 6. Enjoy!

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