Pumpkin Pancakes

October 09, 2014

pumpkinpancakesBy Dr Erin Wiley, ND

Fall is the perfect time of year to make these pancakes for a fun family breakfast. While I am normally a fan of the low-carb breakfast, everyone needs to have some variety once in a while. Thanks to the ground flax seed, cinnamon and pumpkin puree, these pancakes are better on your blood sugar balance than most and exceptionally nutrient dense.


1 and ½ cups of Gluten Free Pancake mix (We recommend Bob’s Red Mill)

1 tbsp of ground flax seed

1 tsp of cinnamon

1 egg

1 cup of almond milk (or milk of your choice)

2 tbsp of melted coconut oil

1 cup of pumpkin puree


Combine the gluten free pancake mix, ground flax and cinnamon in a large bowl and whisk together. Add the egg, almond milk, melted coconut oil and pumpkin puree to the dry mixture and stir well. The soluble fiber in the ground flax seeds can make the mixture thick, which is great for blood sugar regulation and bowel health. Please feel free to add more almond milk until the mixture reaches your desired consistency. The thicker the mix, the thicker the pancakes.

Preheat your griddle to medium high. Add a little coconut oil to the pan and pour pancakes using a ¼ cup of batter each. Heat until golden on both sides and serve hot.

Top with maple syrup or apple and almond butter for a lower glycemic spin!

Nourish you body, mind and spirit!

Dr. Erin Wiley is a naturopathic doctor with a strong focus on preventative and integrative medicine. She is the Co-founder and Clinic Director of the Integrative Health Institute, an integrative medical clinic located in downtown Toronto. Erin has a strong clinical emphasis on stress related illness, anxiety, depression and hormone balance. As a naturopathic doctor, Erin is passionate about working with people to help them better understand their health and achieve their health goals.

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