Flourless Pumpkin Pancakes

When Fall and Winter roll around it seems only natural to want to make as many recipes as possible that use pumpkin or winter squash. This is a quick and easy way to take an inexpensive ingredient (canned pumpkin) and turn it into something delicious. 

Make approx. 8 small pancakes or 2 servings


  • 4 eggs 
  • 1/2 cup pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter, coconut oil or Ghee (plus a little for pan frying)
  • 2 tablespoons pure maple syrup (optional)
  • 1 ripe banana, mashed (optional and will increase yield) 
  • 1 Tablespoon coconut flour (optional and will produce a bit more cakey vs. eggy pancake)


  1. Whisk the eggs, canned pumpkin, pure vanilla extract, adn pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. 
  2. Melt 2 Tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter. 
  3. If you choose to mix-in coconut flour or mashed banana, do that now. 
  4. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooing. 
  5. Serve with grass-fed butter or Ghee and cinnamon or your favorite fruit such as sliced bananas, blueberrries or pomegranates!