SuperCharged Pumpkin Pancakes -

SuperCharged Pumpkin Pancakes


SuperCharged Pumpkin Pancakes:

This recipe is a modified version of another recipe by my friend Miss Dot. She is extremely talented and has a wonderful blog that I highly recommend.


Pumpkin Pancakes Ingredients:

2 1/2 cups Pumpkin Puree

1 Dozen Pasture-raised Eggs

1/4 cup Coconut Flour

1 tbsp. Baking Powder

1 cup Coconut Milk

2 tbsp. Arrowroot Powder

1 tbsp. Cinnamon

3/4 tsp. Ground Cloves

1/2 tsp. Ground Ginger

1/2 tsp. Ground Nutmeg

1 tsp. Pink Salt

1/4 cup Grade B Maple syrup

2 tsp. Vanilla Extract

4 tbsp of coconut oil

Pumpkin Pancakes Instructions:

1. Beat eggs. Whisk the spices and the salt into the flour, then add to the pumpkin puree. Stir well, then add eggs, coconut milk, syrup and vanilla, stirring after each addition.

2. Heat a griddle or other heavy bottomed pan over medium heat until thoroughly heated, 4-5 minutes. Reduce heat slightly and generously grease the pan with coconut oil.

3. Ladle the batter onto the griddle and cook until the edges are very dry. Turn with a spatula and finish cooking. (Add more flour to the remaining batter if the pancakes are crumbly or fall apart on the griddle- these ones are still yummy though, so just set them aside.) Reserve finished pancakes in a 150° oven until serving time. These can also be made as waffles!

Servings: 6-8

Ready in: 25 min.

Dr Jockers Comments:

I always loved pancakes growing up but since going grain-free I have not been able to enjoy this traditional favorite. Great news – this is completely grain-free pancake that tastes amazing.

This is not a low-carb meal, more like a moderate carb meal as it contains carbs from the pumpkin puree, maple syrup and arrowroot flour. There is a lot of good fibers and fats that slow down the blood sugar release. Additionally, the anti-oxidant rich herbs like cinnamon, cloves, ginger and nutmeg help the body to metabolize the sugar more effectively and they have a powerful anti-inflammatory effect.

Top with grass-fed butter or ghee and some coconut blueberry butter to make it even more enjoyable!

This is a super tasty and nutrient rich recipe that the whole family will love and enjoy! Let us know how you like it in the comments box below.


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3 Responses to SuperCharged Pumpkin Pancakes

  1. Leigh July 6, 2015 at 3:15 am #

    Trying these now. Just a note, it isn’t mentioned when to put the coconut milk in. Or the baking powder. We’ve put the baking powder in with the flour, and the milk with the puree, so will see how it goes.

  2. Gesine August 30, 2016 at 7:59 am #

    I have an egg intolerance 🙁 🙁 … I suppose there aren’t any grain-free pancake alternatives without eggs!?!?!?!? …

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