Pumpkin Gingerbread Pancakes

Happy Halloween from the UC San Diego Center for Integrative Medicine. Enjoy this autumn morning treat by dressing up your normal pancakes with these classic spices. Pumpkin is amazing for providing our daily dose of vitamins A and C, low in saturated fat, and contains dietary fiber. Toss in a bit of protein powder if you’d like. 


  • 2 tablespoon coconut flour, sifted (can sub for gluten free or oat flour)
  • 1/2 teaspoon baking powder
  • 1 scoop vanilla or neutral tasting protein powder (optional)
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1-2 tablespoon granulated sweetener of choicemapl
  • 1 flax “egg- ” (1 tablespoon flax + 3 tablespoonsT water)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkincooked sweet potato, mashed (not filling)
  • 1 tablespoon - 1/4 cup dairy- free milk
  • Molasses, maple syrup and butter, for topping (Optional)


  1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.
  2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.
  3. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.
  4. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.