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Grain Free Pumpkin Pancakes

Fall is officially here and all things pumpkin is in full swing. One of my favorite things about incorporating pumpkin is that it is ready for use. I don’t have to bake, roast, boil or puree it. I buy a BPA free can of 100% pumpkin puree (not pumpkin pie filling) and easily whip up recipes.

I love all fall/winter produce and want to emphasize the importance of variety. While pumpkin is great, it’s easy to over do it. Yams, acorn, butternut and kabocha squash are also delicious and stand well on their own. This recipe could easily incorporate any of those other squashes and still taste delicious. Trying new things is part of the fun even though it is a bit intimidating as well. I hope that you are inspired to try new foods as time goes on and you trust my recipes.

I love the egg-banana pancakes that are popular on Pinterest. Eggs are easy, affordable, and nutrient dense. Eggs and banana together surprisingly make a really good pancake. I decided to take it one step further and see if I could make a grain free pumpkin pancake. It was a win! With just 3 main ingredients then spices, they are delicious and sweet on their own. Maple syrup adds even more flavor, but it isn’t necessary.

You can make these in bulk then eat throughout the week. For the best flavor I would reheat on a skillet for 2-3 minutes each side. They come out rubbery if you microwave them so I do not recommend it. However, I tried these cold and they tasted great. So if you truly have to eat on the run, they are a viable healthy option.

grain free pumpkin pancakes plain

Each serving is right around 150 calories and gives you a healthy dose of b vitamins, fiber, potassium, selenium, vitamin C, D, E, K and protein. They are grain free, gluten free, dairy free, soy free, nut free, coconut free and refined sugar free. My kids and I love them. I’m so excited to share the recipe with you!

Grain Free pumpkin pancakes

Grain Free Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings


  • 6 large eggs pastured if you can get them
  • 1 large banana
  • 1 cup pumpkin puree
  • 1 tsp gluten free vanilla extract
  • 2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 2 tbsp maple syrup optional
  • coconut oil for cooking


  • In a medium sized bowl, add in all ingredients except coconut oil and blend with a hand mixer until smooth.
  • On a griddle or large pan, warm up your coconut oil.
  • Make pancakes 4-5 inches round. Cook on one side until the edges are firm and there are bubbles in the middle. Flip and let cook another 3-5 minutes.
  • Repeat until you have cooked all the batter.
  • You can top with maple syrup or eat plain. Enjoy!



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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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