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Pumpkin pancakes

Pumpkin Pancakes Recipe


  • 1/4 cup pumpkin puree
  • 1/4 cup almond milk
  • 1/4 cup water
  • 3 eggs
  • 1 tbsp coconut oil (melted)
  • 1 tsp vanilla
  • 4 drops liquid stevia
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt


  1. Mix dry ingredients together.
  2. Mix wet ingredients together in a separate bowl.
  3. Mix the wet and dry ingredients together.
  4. Make pancakes as usual.


  • These pancakes come out best when they are kept small. There's not enough starch/gluten to hold together for large, plate-size pancakes.
  • The whole batch has around 10 net carbs, but you should get two servings per batch (unless you're really hungry).
  • The batter works best when it's thinner because the batter doesn't spread out very far once placed. If the batter is too thick, the middle of the pancakes won't cook.


  • Replace the pumpkin puree with an equal amount of sweet potato puree.
  • Replace almond milk with any other kind of milk you prefer.
  • The vanilla is totally optional, I usually don't use it and just add more stevia drops.
  • The coconut oil is also optional. I forgot to add it once and the pancakes came out fine.
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