Holistic Nutrition Recipe: Pumpkin Almond Flour Pancakes

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Pumpkin is the true staple fruit of the fall. It’s that time of the year where you can’t go far without smelling pumpkin pie, and no Thanksgiving dinner is complete without a slice.

The question from a health perspective is: are there any nutrition benefits?

Believe it or not, there are. Pumpkin, unlike its more traditional food counterparts, does not contain much sugar. Boasting only one gram of sugar per 100 gram serving. The remaining 99 grams contain a large proportion of essential vitamins and minerals.

Within a pumpkin you can find 246% of the Recommended Dietary Allowance of the powerful antioxidant Vitamin A, which is great for the skin, eyes and in protecting the lungs and oral cavity from cancers.
High levels of water soluble B vitamins can be found as well, which improve energy levels, regulate metabolism and reduce the damage of external stressors.

If that’s not enough for you, the soluble fibre will be a significant addition to any diet in order to improve digestive function.

One more interesting fact is the smell has been found to have aphrodisiac properties. And here we thought Valentine’s to be the amorous holiday, not Thanksgiving.

We generally only have pumpkin with dinner, but why not try it for breakfast? While the traditional pie can contain a lot of sugar, here’s a great grain-free, low sugar alternative.


Pumpkin Almond Flour Pancakes

Makes 8 pancakes


    • 1 cup almond flour
    • 3 eggs
    • 1/2 cup canned pumpkin
    • 2 Tbsp honey or maple syrup
    • 1/2 banana (organic)
    • 1 tsp pumpkin pie spice
    • 1 tsp cinnamon
    • 1/2 tsp baking powder
    • 1/2 tsp vanilla extract
    • 1/2 tsp coconut oil


Combine all ingredients, except coconut oil, in a bowl and stir well until a relatively smooth batter forms.

Heat a lightly oiled (coconut oil) griddle or frying pan over low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook for approximately three to four minutes.

Flip and cook the other side for approximately three minutes, or until the middle of the pancakes are done.

Recipe by Josh Stryde, nutrition coach and personal trainer at Edgemont World Health.

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