Fluffy Pumpkin Spice Pancakes


​Fall is my absolute favorite time of the year. I love the smell of the fall air, the cooler temps and watching the leaves change. It also happens to be the time we celebrate some of my favorite holidays like Thanksgiving, my birthday and now my daughters birthday.

Thanksgiving is a big deal in my family and we have a group of family members that come over to help bake and prep the night before. It’s a blast and we have soooo many memories from this night alone. Eating all the delicious food the next day is the cherry on top. I'm so glad we started this tradition.

As soon as September begins I can’t wait to get my hands on all the pumpkin deliciousness. From coffee (my own recipe, not the popular chemical laden version) and pancakes to cider and dessert, I want it all! My daughter wants everything I have so naturally she’s really into pumpkin right now too. 🤣

Pancakes are a favorite weekend breakfast, but making pancakes has become somewhat of a challenge in our home since we have to navigate many food sensitivities these days. We've tested many egg-free, gluten-free, dairy-free pancake recipes found on the web, but they always seemed to be flat and gummy. I've been determined to not sacrifice quality and taste just because we have to eat differently now. These pancakes are lighter and rise a little more than other egg-free recipes we've tried.

Yes, I know not everyone needs to eat "gluten-free", but it will not cause you any harm. And again, I'm not about sacrificing flavor and quality over here.

The ladies in the house cannot have egg whites, but we can now have egg yolks! Pasture-raised yolks are where it's at anyway. These are little nutrient powerhouses are packed full of

  • B vitamins (an excellent source of choline)

  • selenium

  • antioxidants

  • omega-3s

  • many other vitamins and minerals

Think about it. These little golden beauties contain all the nutrients needed to create a living creature. I add them into anything and everything because these are nutrients I don't want to miss out on.

Over time, I’ve played around in the kitchen to come up with this recipe so we can enjoy delicious pancakes. I also added in some of my favorite collagen peptides to give them extra oomph. These have a mild pumpkin spice flavor so that whole family can enjoy them. (See additional notes.) I also make some with granola, for me, and the rest without. Even if you’re not gluten-free or dairy-free you need to give this recipe a try! These pancakes are fluffy, delicious and packed with nutrients.

Fluffy Pumpkin Spice Pancakes Recipe

Fluffy, delicious pumpkin spice pancakes perfect for a lazy fall morning. Top with ghee (or butter if not dairy-free) and maple syrup, poor a cup of coffee and enjoy.

Category: Breakfast

Cuisine: Gluten-Free, Dairy-Free Yields: Approximately 12 pancakes

Ingredients

1 c. pumpkin, pureed

3 egg yolks

2 Tbsp. coconut oil or ghee, melted (plus more for cooking)

2 Tbsp. maple syrup, pure

1/2 c. nut milk (i.e. coconut, cashew, almond)

2 tsp. pure vanilla extract, organic

1 c. Bob's Red Mill All Purpose GF Flour

2 scoops of Vital Proteins collagen peptides

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tsp. pumpkin pie spice

1/2 c. grain-free granola (optional)

Instructions

  1. Preheat a griddle pan or skillet to medium heat.

  2. In a medium mixing bowl, whisk the pumpkin, eggs, coconut oil, maple syrup, nut milk and vanilla until combined.

  3. In a small bowl, combine the flour, collagen, baking soda, baking powder, and pumpkin pie spice.

  4. Slowly add flour mixture to the wet mixture until combined. Do not over mix.

  5. Poor a small amount (start with a teaspoon and add as needed depending not the size of your pan) of coconut oil or ghee onto your griddle or skillet.

  6. Spoon about 1/4 cup of batter onto pan and sprinkle with granola, if using.

  7. Cook for about 4 minutes or until small bubbles form on the pancake and the outer edges dull, then flip and continue to cook for another 3 minutes or until the pancake easily lifts from the pan.

  8. Keep cooked pancakes in warm oven (170 degrees) until ready to serve.

Additional Notes

  • Top with ghee, maple syrup, coconut butter or almond butter.

  • These pancakes have a mild pumpkin spice flavor to appeal to my whole family. You may want to add an additional 1/2 tsp of pumpkin pie spice if you like a stronger flavor.

Feel nourished,

Amanda

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