Grain-Free Pumpkin Pancakes

Happy Family

From the kitchen of Valarie Voelkering, FMCHC

Makes 2 servings


  • 4 eggs, lightly beaten
  • 2 tablespoons almond meal
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ tablespoon coconut oil


  1. Mix eggs in a large measuring cup or small bowl. Add almond meal, pumpkin, and vanilla. Stir to combine well. Mix in baking soda, spices, and salt.
  2. Heat a large griddle or pan. Add the coconut oil and allow to melt. Stir the oil into the pancake mixture, leaving just a little to use for cooking the pancakes.
  3. Cook pancakes until bubbles form on top, then flip and cook another minute.