Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)

Lightened up healthy pumpkin banana pancakes are moist, fluffy, and delicious. They can be modified for paleo or gluten-free eaters too! 
Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)

There’s nothing better than a stack of warm and fluffy pumpkin pancakes on a chilly fall morning. Once you taste this healthy version of pumpkin banana pancakes, you’ll never look at pancakes the same way again. Serve them with a side of eggs, sausage or top them with banana and warm maple syrup and dive in.

These flavorful pancakes contain no sugar or butter thanks to the pumpkin puree (replaces butter) and honey (replaces sugar). The recipes also uses very little flour and lots of pumpkin, mashed banana and eggs.

For paleo and gluten diets, simply replace the all-purpose flour with coconut or almond flour. For my body-building fitness readers, you’re going to love this twist! use protein powder in place of half the flour! I make these with protein powder for the hubs all the time and he simply can’t get enough! Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)

Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)

For the high protein version. Use 1/4 flour of choice and 1/4 protein powder.
4.25 from 4 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 -4
Author: Layla


  • 1/2 cup pumpkin puree
  • 1 banana mashed
  • 3 eggs
  • 2 tablespoon milk of choice
  • 1 tbsp honey
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • In a large bowl, whisk together all the wet ingredients: pumpkin puree, mashed banana, eggs, milk, honey, and vanilla. Gently whisk in the flour, cinnamon,salt, and baking soda until smooth. Do not over-mix.

  • Heat a griddle or non-stick skillet to medium heat. Coat pan with butter or coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for about 2 minutes or until bubbles form and the edges are dry, then flip. Cook for another 2-3 minutes on other side until lightly browned. Repeat with remaining batter. Serve warm topped with bananas enjoy!

Healthy Pumpkin Banana Pancakes (Paleo, G-F, Protein Options)


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    Kim Boden

    I made these and was very happy I did. I changed the ingredients to fit what I had on hand. Instead of coconut flour, 1/8th of a cup all purpose flour and 1/8th PB2. Omitted the milk and used extra large eggs. And 2 teaspoons maca powder, as well as extra spices like ginger, pumpkin and nutmeg. The pancakes held together famously, and the splenda I added made it slightly sweet along with half a tablespoon of agave nectar. My batter made 6 cakes at 1/4 cup each. I entered my recipe changes Into Myfitnesspal and 118 calories,and 11.6 net carbs…100% yummy!


    needed at least 1/3 cup soy milk, and be sure to make small pancakes because larger ones wont flip. However, this could be attributed to the protein powder I used.


    This recipe smells amazing but sadly does not work with the coconut flour listed in the ingredients. It’s possible with a regular gluten free flour blend it will, but the coconut flour absorbs too much liquid and even with copious amounts of milk, does not cook properly on a pan.


    These pancakes are delicious and so easy to make love them!!! Thanks