It’s the fall and pumpkin is EVERYWHERE. You are finding it in your favorite coffee, desserts, soups and even beer! But how about your pancakes? By now you are probably aware of the health benefits of pumpkin. This vitamin A rich food is a great substation to a comforting breakfast favorite. Keep the leftovers from your pumpkin carving, but feel free to use canned pumpkin, just make sure you opt for the 100% pumpkin puree vs the pumpkin pie filling. You can also substitute a mashed ripe banana for the pumpkin in this recipe.

Pumpkin Pancakes

Makes about 4 pancakes

1/3 C 100% Pumpkin Puree

2 large eggs

2 Tbsp ground flax seed

dash of Vanilla extract

pinch of pumpkin pie spice (or cinnamon)


Whisk eggs together. Mix in pumpkin and add other ingredients. Cook in sautee pan with a little extra virgin coconut oil or cooking spray. Top with your choice of fresh fruit or maple syrup. Enjoy!