Coconut Pumpkin Pancakes

Wake up to a healthy breakfast recipe with these delicious grain free coconut pumpkin pancakes! Grain free, paleo and gluten free with the same delicious taste you expect from your morning breakfast!

Can I tell you how OLD the same old breakfast gets?

pumpkin pancakes


Most mornings I head out early for a run and grab an energy or protein bar before I go. When I get home I usually grab a cup of greek yogurt and fresh fruit. Or a smoothie. Same old, same old.

I do like variety once in awhile, and this breakfast was a nice change. Breakfast is my favorite meal of the day and I want to make it a good one!

The pumpkin coconut pancakes can be made ahead of time and frozen. I pop them into the toaster on the highest setting and finish helping the kids get ready and off to school post-run while my pancakes cook.

I owe the credit to this recipe to Gina of Running to the Kitchen who came up with this recipe. She went through a lot of work and trouble to come up with this amazing recipe. I owe her a big thank you because I’ve tried a lot of nasty “healthy” ¬†pumpkin pancake recipes. This recipe is gluten free, grain free, and paleo. And these pancakes look and TASTE like pancakes! Grab these healthy pancakes for your breakfast this week.

Coconut Pumpkin Pancakes


  • 1 cup almond flour
  • 4 tbsp coconut flour
  • 2 tbsp ground flax seed
  • 4 tbsp vanilla protein powder (optional, but great for adding extra protein)
  • 1/2 tsp salt
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp baking soda
  • 1 cup pumpkin puree
  • 1 1/2 cup egg whites
  • 4-5 tbsp honey
  • 1 tsp pure vanilla extract


  1. Heat the griddle over medium heat.
  2. In a mixing bowl, stir together the almond flour, coconut flour, flax seed, protein powder (if using), salt, spices and baking soda. Stir just until combined.
  3. In a small bowl, mix together the pumpkin, egg whites, honey and vanilla extract.
  4. Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
  5. Grease the griddle with coconut oil.
  6. Pour approximately 1/4 cup of the batter onto the griddle, spreading to form a pancake shape.
  7. Cook for approximately 3-4 minutes on the first side. Flip and cook for another 2-3 minutes on the other side.
  8. Place cooked pancakes in a warm oven to stay warm. To freeze, allow pancakes to cool. Place pancakes in a ziploc freezer bag and place in freezer. Remove from freezer and place in toaster to warm. Freezes for 3 weeks.

Recipe adapted from Running to the Kitchen

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