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These pumpkin pancakes are gluten-free, dairy-free, super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect fall breakfast.

Prep Time: 15 Mins             Cook Time: 10 Mins            Yield: 6-8 Pancakes


Pumpkin Pancakes

½ cup almond flour

⅓ cup tapioca flour

¼ cup coconut flour

1 tbsp pumpkin spice

½ tsp baking soda

¼ tsp salt

4 large eggs, beaten

⅓ cup almond milk

½ cup pumpkin puree

1 tbsp honey

1 tsp white wine vinegar

1 tsp vanilla extract

ghee, butter or coconut oil (to coat skillet)

chopped pecans, to sprinkle on top

Maple Ginger Syrup

1 cup maple syrup

1 tsp finely grated ginger


Heat the maple syrup in a small pot on low heat.

Add the grated ginger and stir together.

Let warm for 15 minutes to infuse the flavors.

Whisk all the dry ingredients together in a bowl.

Mix all of the wet ingredients together in a separate bowl, then add the wet ingredients to the dry ingredients and stir together until you have a smooth batter.

Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.

Use a pancake pen or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter.

They're much easier to flip smaller.

Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.

Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.

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