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Pumpkin Pancakes

A much healthier version of the traditional pancakes - simply delicious!


Preparation & cooking time: about 30 minutes

Makes 7 pancakes


  • I cup pumpkin, mashed

  • Pinch of turmeric

  • 1 ¾ cup unsweetened almond milk

  • 2 organic eggs

  • 1 teaspoon vanilla essence

  • ½ cup almond meal

  • 1 cup wholewheat flour

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • Pinch of sea salt

  • 2 tablespoons virgin organic cold pressed coconut oil (or olive oil)

Suggested toppings:


Organic yogurt

Maple syrup


  • Cut the pumpkin in pieces. Put in a saucepan with water and the turmeric and cook until soft.

  • Drain the pumpkin and mash up enough for 1 cup.

  • Add the almond milk, eggs and vanilla essence and mix until smooth.

  • Mix the almond meal, flour, baking powder, cinnamon and salt together and mix in with the pumpkin mixture.

  • Heat up a tablespoon of the oil to medium heat.

  • Pour a ladleful of the pumpkin mixture into the pan and cook until bubbles build on the surface.

  • Turn over and cook on the other side until golden brown and the center springs back when pressed.

  • Repeat with the remaining mixture.

  • Serve with yogurt, strawberries and lightly drizzle with maple syrup (optional).

Nutrition (per pancake with topping):

Calories 209: Fat 10.6 g; Sat. Fat 4.3 g; Carbs 24 g; Sugar 7.8 g; Fiber 3.5 g; Protein 6.6 g

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