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Whole30 Pumpkin Pancakes

Whole30 pumpkin pancakes made with eggs, mashed banana, and pumpkin for a tender, grain-free stack. Pan-cooked until the edges set and the tops look mostly dry, then served with berries and an almond butter drizzle.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pancake batter
  • 0.5 cup pumpkin puree
  • 1 banana Ripe, mashed very smooth (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; use a small amount in the skillet.
Serving
  • 1 fresh berries Berries for topping.
  • 1 banana Sliced for serving.
  • 2 tbsp almond butter Drizzle on top (or use compliant almond butter).

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter
  1. Mash the ripe banana until very smooth, then whisk it with pumpkin puree, eggs, and almond butter (or cashew butter) until uniform.
  2. Whisk in pumpkin pie spice, cinnamon, vanilla extract, and baking soda until fully combined.
  3. Let the batter rest in the bowl for 1 minute, so it thickens slightly while you heat the skillet.
  4. Note that the batter will be thinner than traditional pancakes—this is normal for the delicate texture.
Cook the pancakes
  1. Heat a cast iron skillet over medium-low heat and add a small amount of coconut oil to coat.
  2. Drop 2-3 tablespoon portions of batter into the skillet and cook for 2-3 minutes, until the edges look set and the top looks mostly dry.
  3. Flip very gently with care because the pancakes are delicate, then cook for 1-2 minutes more until set through.
  4. Keep the pancakes small for easier flipping and a cleaner edge.
Serve
  1. Serve the pancakes immediately with fresh berries and sliced banana.
  2. Drizzle with almond butter to finish each stack.

Notes

Pro tip: mash the banana until totally smooth before whisking—this helps the batter bind and keeps the pancakes tender. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the texture can soften when thawed. For a dairy-free option, this recipe is already dairy-free; for lower sugar, use a smaller banana or choose berries as the main sweetness on top.