These healthy pumpkin pancakes are gluten-free, dairy-free, and absolutely delicious!
This recipe is a dairy-free version of my ricotta-pumpkin pancakes. Both are super light and fluffy but the new recipe wins with a perfect balance of nutrients – with high-quality plant-based fats and proteins and high amounts of fiber being the stars of the show.
To make healthy pumpkin pancakes you’ll need:
- 15 minutes of your time
- A blender (I love my small nutribullet but any blender will work)
- A good non-stick pan with a fitting lid.
- 6 simple ingredients!
Key ingredients for healthy pumpkin pancakes:
- Pumpkin puree – I love making my own by roasting a butternut squash (cut in half) for 90 minutes at 350 F. If you are in a rush – use a 100% canned pumpkin puree. You can also experiment with different types of winter squashes to find your favorite!
- Eggs – preferably free-range, at room temperature.
- Almond butter – as we are blending it with the rest of the ingredients any kind will work. If you are allergic to almonds – cashew butter could be a good substitute!
- Oats – all of the oats are inherently gluten-free, however, some might be processed in a facility where cross-contamination is possible. Make sure to check the package for a “gluten-free” label if you have allergies/intolerances.
- Coconut flour – you could also use finely ground unsweetened shredded coconut or coconut chips!
- Spices – I like to keep things simple here and just use really good vanilla and cinnamon. You can turn these healthy pancakes into pumpkin spice pancakes by adding a pinch of allspice, nutmeg, and/or ground cloves!
More ideas for delicious healthy breakfasts:
- “Black forest” healthy chocolate overnight oats (GF, DF)
- Banana oat pancakes
- Best mushroom and leek frittata
- Zucchini pancakes with feta
Knowing that you use my recipes makes me so happy! If you end up making these healthy pumpkin pancakes or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
- 300 gr roasted butternut squash or pumpkin puree*
- 30 gr almond butter
- 160 gr water
- 1 tbsp coconut flour
- 2 tbsp coconut milk (almond or other plant-based milk will do too)
- 3 eggs
- 1/4 cup + 2 tbsp oats, finely ground
- 1 tsp Vanilla extract
- 1/2 tsp cinnamon
Instructions
- In a blender, grind oats into fine flour and set them aside.
- Place roasted squash pulp/pumpkin puree, milk, vanilla, almond butter, coconut flour, and cinnamon into a blender and blitz until smooth. At this point, you can add a sweetener, such as 1-2 soaked dates or 1 t agave/honey. I don't add any and pour some maple syrup over instead.
- Add eggs and oat flour to the mixture and blitz again until smooth.
- Heat 1 tbsp oil of choice in a non-stick pan over medium heat. Scoop 1 heaped tbsp of batter per pancake, cover the pan and cook for about 2 minutes on one side, until golden brown. Uncover, flip the pancakes and cook on the second side until golden, for about 1 minute.
- Serve immediately with a touch of maple syrup, toasted pecans, and plant-based yogurt, or any topping of choice!🥰
Notes
*If using a butternut squash - cut it in half, place cut side down on a parchment paper-lined baking sheet and roast for ~90 minutes at 350F, until tender and caramelized. Make in advance and let cool (I usually roast it the night before).
