Yes to Yummy

Pumpkin Pancakes with Blueberry Sauce

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Want pancakes without the added grains and sugar? Look no further than these pumpkin pancakes: they’re wholesome, chewy, and a great breakfast for those sick of eggs.


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Cooking Time
Total Time
Yield 12 medium pancakes


1 ripe banana

1 cup of pumpkin puree (NOT pumpkin pie filling, preferably fresh)

6 eggs

3 tablespoons of coconut flour

1 tablespoon of vanilla extract

1 tablespoon of vanilla

1/2 teaspoon of baking soda

1/2 teaspoon of apple cider vinegar

1 tablespoon of maple syrup or raw honey (optional)

2 tablespoons of ghee or coconut oil


1 cup of blueberries

1 cup of water

A pinch of coconut sugar (optional)



In the bowl of a food processor, puree the banana until the consistency of a light batter, about 2 minutes. Then, add the pumpkin and process to incorporate, 1 minute longer.

Next, add the eggs and process for another 2 minutes. Pour in the coconut flour, vanilla extract, vanilla, baking soda, and  apple cider vinegar. If the batter isn’t sweet enough for you, feel free to add an additional tablespoon of maple syrup or raw honey.

Process for another minute. Your batter is ready to be pancaked!

Heat the ghee or coconut oil a large nonstick skillet over medium heat. With two large spoons, pour a little less than 1/4 cup of batter into the skillet to form a pancake. (If you want bitty pancakes, use less; if you want jumbo pancakes, use more.) Let cook until brown on the other side and beginning to bubble, about 4 to 5 minutes.

Flip your pancakes over and continue cooking until no longer gooey in the center, about 4 to 5 minutes longer. If desired, cover the pan with a lid to “steam” the pancakes, creating a firmer texture.


Today, I made a basic blueberry sauce to go on top. Simply combine the blueberries and water in a small saucepan over medium heat, bring to a boil, and allow to reduce, about 15 to 20 minutes in total. Sprinkle with a pinch of coconut sugar for added sweetness.

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