Pumpkin Spice Pancakes

gluten-Free, Dairy-Free, Soy-Free, Nut-Free


These autumn inspired pancakes are a twist on my basic protein pancakes. Still gluten-free and dairy-free, these will feel good in your tummy.
Hope you enjoy these as much as I did with your family!


1 mashed banana
1/2 cup pumpkin puree (make yourself or canned - use only organic, BPA free container)
2 local free-range eggs
1 tsp vanilla extract
1/2 cup oat flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
1/8-1/4 tsp nutmeg
1/8 tsp cloves
Delicious toppings:
Dairy-free coconut yogurt
Local maple syrup


  1. Mash the banana till it's basically a liquid. Add in eggs, vanilla and pumpkin, stir. Add in everything else and mix until well combined.
  2. Heat coconut oil over medium heat, pour a bit less than a 1/4 cup of batter for each pancake. Flip once they start to bubble slightly. These are super easy to flip, they cook right up.
  3. Top with maple syrup (only the real deal! Stay away from fake syrups), coconut yogurt, cinnamon or almond butter!