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Whole30 Pumpkin Pancakes

Whole30 pumpkin pancakes made grain-free with eggs, mashed banana, and pumpkin for tender, golden rounds. Cook on a medium-low skillet until the edges set, then flip gently for a lightly crisp outside and moist center.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 0.5 cup pumpkin puree
  • 1 banana ripe, mashed (acts as binder and natural sweetener)
  • 4 eggs
  • 2 tbsp almond butter or cashew butter
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 0.25 tsp baking soda
  • coconut oil for cooking
Serving
  • 1 fresh berries for serving
  • 1 banana sliced, for serving
  • 1 tbsp almond butter for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Mash the banana very smooth, then whisk with pumpkin puree, eggs, almond butter, pumpkin pie spice, cinnamon, vanilla extract, and baking soda until fully combined.
  2. Let the batter rest for 2 minutes so it thickens slightly; it will still be thinner than traditional pancake batter, which is normal.
Cook the pancakes
  1. Heat a cast iron skillet over medium-low heat and add a small amount of coconut oil to coat the surface.
  2. Drop 2-3 tablespoon portions of batter onto the skillet and cook for 2-3 minutes, until the edges look set and the top looks mostly dry.
  3. Flip very gently (the pancakes are delicate) and cook for 1-2 minutes more, keeping the pancakes small for easier flipping.
Serve
  1. Serve warm with fresh berries, sliced banana, and a drizzle of almond butter.

Notes

For the best flip, keep the pancakes small and wait until the top looks mostly dry before turning. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat. Freeze yes—cool completely, then freeze in a single layer and reheat from frozen. Dietary swap: if you need nut-free, use sunflower seed butter in place of almond/cashew butter (same amount).