Go Back

Whole30 Pumpkin Pancakes

Whole30 pumpkin pancakes made without flour: eggs and mashed banana create a tender, grain-free batter that cooks into small, golden pancakes. Stir in pumpkin puree and pumpkin pie spice, then pan-fry until the edges set and the tops look mostly dry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Whole30 pumpkin pancakes
  • 0.5 cup pumpkin puree
  • 1 ripe banana, mashed acts as binder and natural sweetener
  • 4 eggs
  • 2 tbsp almond butter or cashew butter
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp baking soda
  • 1 coconut oil for cooking
  • 1 fresh berries, sliced banana, and compliant almond butter for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Mash the banana very smooth, then whisk it with the pumpkin puree, eggs, and nut butter until fully combined.
  2. Whisk in the pumpkin pie spice, cinnamon, vanilla extract, and baking soda until the batter is smooth and evenly speckled.
  3. Note that the batter will be thinner than traditional pancake batter—this is normal before cooking.
Cook the pancakes
  1. Heat a skillet over medium-low heat and add a small amount of coconut oil so it lightly coats the surface.
  2. Drop 2-3 tablespoon portions of batter into the skillet and cook 2-3 minutes, until the edges look set and the top looks mostly dry.
  3. Flip very gently and cook 1-2 minutes more, keeping the pancakes small for easier flipping since they are delicate.
Serve
  1. Serve the pancakes immediately with fresh berries, sliced banana, and a drizzle of compliant almond butter.

Notes

Pro tip: keep the heat at medium-low to prevent the delicate pancakes from tearing while flipping. Store leftovers in the refrigerator up to 3 days. Freeze pancakes in a sealed container up to 2 months and rewarm in a skillet or microwave. For a nut-free option, use compliant sunflower seed butter in place of almond/cashew butter if your Whole30 plan allows it.