Gluten Free | Sugar Free | Dairy Free


It’s Friday and I’m feeling blessed and lucky today. Why?

Well, obviously that beautiful orange stack of gluten free pumpkin pancakes is calling my name. Aside from that, in a few hours I’ll be taking a mini road trip with my hubby to Yosemite National Park.

It’s our one year anniversary!

One year ago on a hectic but fun autumn day, we did the unthinkable and hosted two ceremonies and a reception in one day.

I’m lucky and honored to be the one to annoy him for the rest of our lives.



But yes, let’s go back to the reason why you’re here.


I made these pumpkin pancakes last year and it has been pinned on Pinterest over 11,000 times. The original recipe was featured on Hubpages, which required the use of coconut flour.

Since then I’ve had people ask if the recipe can be substituted for other types of flour. I kept insisting on using coconut flour because of it’s high protein content and other nutritious profile. I guess not everyone has coconut flour in their pantry.

I figured since I also have a bag of almond flour in the fridge, I’ll do a quick battle of the pancakes to see which one is better.

(This is the best blanched almond flour I’ve used to date. The texture is much finer and better than other brands.)

And holy sh*t this pancake recipe version was waaaaay better.

Wait a minute, this is my blog so I’m the only grammar police here.

Damn, this shit was good! Actually my husband that.



What makes these pumpkin pancakes healthier?


Since I used almond flour, there’s no gluten, which according to Dr. Mark Hyman, can cause a whole series of health complications. The The New England Journal of Medicine listed 55 “diseases” that were linked to gluten. Some of them include irritable bowel syndrome, cancer, fatigue, autism, migraines and even neurological problems.

So you’re telling me that if I cut back on gluten, I won’t be so irritable with my husband? Hmm possibly.

What I’m telling you is to try and experiment with gluten-free food for two weeks and see what happens. Your body is smarter than I am. It’s even smarter than Dr. Mark Hyman.  See how you feel! Trust your body.

If you have those symptoms above, you might want to do a 14-Day Whole Body Cleanse, a program I created to help my clients eliminate food sensitivities and get rid of their health struggles.


Theses pumpkin pancakes are a bit more dense than original pancakes that you’re used to eating at IHOP. Don’t worry they’re still delicious. I found that the ones with almond flour has a lighter texture than the ones with coconut flour.

I also used one less egg, added more pumpkin puree, and some ground flax seeds for extra protein and fiber. These pumpkin pancakes are so good you won’t even care if they have any special “gluten-free” or any other weird stuff that people are allergic to.

They’re definitely Paleo-friendly too.

Who says Paleo and plant-based eaters can’t co-exist.

My husband and I are living proof of that. We did survive our first year of marriage after all.

Enjoy these pancakes!

Pumpkin Protein Pancakes
Prep time:
Cook time:
Total time:
Serves: 6 (3 inch pancakes)
  • 1/2 cup pumpkin puree
  • 2 large pastured eggs
  • 1 tablespoon coconut oil (melted)
  • 1/4 cup almond milk (or coconut milk, hemp milk)
  • 1/2 teaspoon cider vinegar
  • 1 cup blanched almond flour
  • 1/4 cup ground flax seed
  • 1/2 teaspoon pumpkin pie spice (I used Trader Joe’s)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • pure maple syrup to drizzle carelessly on
  • sprinkle toasted walnuts, optional
  1. Heat griddle to 300 degrees F (or heat a skillet over medium heat).
  2. Combine the pumpkin, eggs, coconut oil, almond milk and vinegar (or lemon juice) in a large bowl. Mix well. Add the almond flour, flax, cinnamon, pumpkin pie spice, baking soda and salt and stir until well combined. Batter will be slightly thick.
  3. Lightly oil griddle or skillet surface with coconut oil. Pour batter onto griddle using an 1/8 cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on surface of pancake. (about 3 minutes) Continue cooking other side until golden brown.
  4. Enjoy with pure maple syrup and some toasted walnuts. Don’t you dare use Aunt Jemima’s fake maple syrup.