Pumpkin Pancakes

Pumpkin is high in beta-carotene. Pumpkin has Vitamin C, E and A. All of these vitamins may help you boost your immune system. Pumpkin also has fiber. Fiber helps to fill you up and it helps you stabilize your blood sugar. Remember pumpkin has little to no fat.


One Cup of gluten free flour

Three tablespoons of organic canned pumpkin

 One cup of almond milk

Three tablespoons of baking powder

A pinch of sea salt

One teaspoon of ginger

One teaspoon of nutmeg

One teaspoon of cinnamon

How to make:

In a medium size bowl, mix all your dry ingredients together. When your dry ingredients are incorporated, add your pumpkin and almond milk and mix well. You want your mix to be very well incorporated. Heat a medium size pan with a small bit of butter over low to medium heat. Take a one half measuring cup and add your pumpkin mix to your heated pan. Let your pumpkin pancake mix cook on the first side for three to five minutes. Then flip the pancake on to its other side and let cook for an additional three to five minutes. Set on a plate and cook the remaining pancake mixer.

Tip: You can top your pancakes with butter and/or maple syrup.

Prep Time: Four minutes

Cook Time: Six to Ten Minutes

Serving Size: Two

Yields :Four Pancakes

If you make this recipe please tag me in your social media posts on Facebook @the holisticglen . I would love to see pictures or video if you make this.

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