Pumpkin Pancakes

If you don't like eggs breakfast can be a difficult meal to keep healthy! In-between smoothies and oatmeal you may get a bit bored. As a pancake fanatic, this is one of my favourite recipes of all time! This recipe is easy to make, and with a few modifications these pancakes can be paleo friendly! Additionally, these pancakes keep well in the freezer, so you can cook them on the weekend and eat them when you wake up late! This recipe makes 10 pancakes!


  • 3/4 cups of flour
  • 3/4 tsp. of pumpkin spice
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cardamom
  • 1/8 tsp. baking soda
  • 1/2 cup canned pumpkin
  • 3/4 tsp. vanilla
  • A squirt of lemon juice
  • 1 1/2 tbs. honey or coconut sugar
  • 3 large eggs
  • Cooking oil
  • Pecans, and your choice of fruit for garnish (blueberries, blackberries, strawberries and banana's work well)

For a paleo-friendly diet substitute: organic canned pumpkin, almond flour, organic honey, and coconut or zucchini oil.


  1. Preheat a large pan on your stove top at medium heat.
  2. Whisk all of your dry ingredients together! (flour, pumpkin spice, cinnamon, ginger, cardamom, and baking soda)
  3. Using a whisk or egg beater, crack your eggs and beat until smooth. Careful of the shells!
  4. Add the beaten eggs, pumpkin, vanilla, lemon, and honey to your dry ingredient mix. Stir thoroughly until smooth using a spoon!
  5. Use a small amount of oil to grease the bottom of your pan. Then, pour a few tablespoons of batter onto the pan for each pancake.
  6. Cook each pancake for two to three minutes on each side.
  7. Garnish with pecans and fresh fruit.
  8. Enjoy!

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