Autumn is here, and that means it’s time to fully embrace the pumpkin craze! Whether your clients are already obsessed with everything pumpkin spice or looking for a new way to savor this seasonal favorite, these Pumpkin Pancakes are a must-try.
Dairy-free, gluten-free, and grain-free, they’re a warm and cozy breakfast option that fits seamlessly into various dietary needs and health goals. Packed with flavor and nutrients, these pancakes are the perfect way to start a crisp fall morning—whether enjoyed at the table or on the go.
Health Benefits
These pancakes aren’t just delicious—they’re also packed with nutrition. Pumpkin is a powerhouse ingredient, rich in fiber, beta-carotene, and antioxidants that support immunity, gut health, and glowing skin. Plus, its natural sweetness means you can cut back on added sugar, making these pancakes a wholesome choice for any client
Here’s why your clients will love this recipe:
- Pumpkin Purée: This fall favorite is full of vitamin A for eye health, potassium to support muscle recovery, and fiber to keep them feeling satisfied.
- Almond Flour: A grain-free option packed with healthy fats, protein, and vitamin E, almond flour helps create light, fluffy pancakes while supporting blood sugar regulation and sustained energy.
- Eggs: A great source of high-quality protein, eggs provide structure to the pancakes while delivering essential nutrients like choline, which supports brain health.
- Spices: Cinnamon, nutmeg, and ginger don’t just add incredible flavor—they also bring anti-inflammatory and antioxidant benefits, making every bite a boost to overall health.
- Maple Syrup (Optional): If your clients like a touch of sweetness, suggest pure maple syrup in moderation. It’s a natural sweetener with trace minerals like manganese and zinc.
Recipe Flexibility
These Pumpkin Pancakes are as versatile as they are flavorful, making them a fantastic option for clients with a variety of dietary needs:
- Dairy-free? Done. There’s no dairy in this recipe.
- Gluten-free? No problem—almond flour has it covered.
- Looking for added protein? Mix in a scoop of your favorite protein powder or top with nut butter.
- Want extra texture? Stir in chopped pecans, walnuts, or pumpkin seeds for crunch.
- Prefer a lighter pancake? Swap some almond flour for tapioca flour to create a fluffier texture.
These pancakes are even freezer-friendly! Encourage clients to make a double batch, so they always have a quick, healthy breakfast on hand.
Coconut Flour Pumpkin Pancakes Overview
Overview
Prep + Cook Time: 15-20 min
Perfect for: Breakfast, snack
Benefits: Gluten-Free, Dairy-free, Corn-Free, Soy-Free, High in Fiber, Heart-Healthy, Low Glycemic Index, Anti-Inflammatory, Nutrient-Dense & Satisfying
How This Recipe Supports Lifestyle Change
When your clients are adjusting to healthier eating habits, recipes like this can make a big difference:
- They’re easy to make: With just a few steps and basic ingredients, these pancakes are approachable even for those who don’t consider themselves cooks.
- They feel indulgent: Pancakes are often thought of as a treat, so serving these can help clients feel like they’re not sacrificing enjoyment while still eating healthfully.
- They’re kid-friendly: For clients with families, these pancakes are a great way to get everyone on board with healthier eating—without complaints.
Ingredients
- 3 large eggs
- ½ cup unsweetened coconut milk
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- ½ cup canned pumpkin
- 3 tbsp coconut flour
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- Coconut oil for greasing
Cooking Instructions
- Grease a skillet or grill pan with coconut oil and preheat to medium heat.
- In a large bowl, whisk eggs, coconut milk, vanilla, maple syrup, and pumpkin.
- In a separate smaller bowl, combine coconut flour, cinnamon, baking soda, and salt. Sift the mixture to remove lumps and distribute ingredients thoroughly.
- Slowly fold the flour mixture into the wet mixture to combine. Do not overmix.
- Place ¼ cup of the batter on the preheated grill pan to form a pancake. Cook 5 minutes or until pancakes begin to bubble in the center. Then flip and cook another 3 minutes on the other side until lightly browned.
- Transfer the pancakes to a cooling rack and repeat the process for the remaining batter.
The pancakes will keep in the refrigerator for up to one week or in the freezer for up to a month.
Share the Recipe
Invite your clients to embrace the flavors of fall with these Pumpkin Pancakes. Whether topped with fresh fruit, a dollop of coconut yogurt, or a drizzle of maple syrup, they’re sure to become a seasonal staple.
Let us know how you and your clients make this recipe your own—we’d love to see your creative twists!
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