Healthy Pumpkin Pancakes



  • 90g (⅔ cup) Sweet White Sorghum Flour
  • 1 tbs Ground Cinnamon
  • 1 tsp Double Acting Baking Powder
  • ¼ tsp Xanthan Gum
  • 7 packets Natural Sweetener (steviaTruvia, etc.)
  • pinch of Salt
  • 123g (½ cup) 100% Pure Pumpkin Puree, canned
  • 4 Large Organic Egg Whites
  • ½ cup Unsweetened Vanilla Almond Milk
  • 2 tsp Vanilla Extract


  1. Spray a nonstick griddle with cooking spray and place over medium heat.
  2. In a small bowl, whisk together the sorghum flour, cinnamon, baking powder, xanthan gum, sweetener, and salt.
  3. In a medium-sized bowl, whisk together the pumpkin and egg whites. Whisk vigorously, until the egg whites are completely incorporated.  Whisk in the almond milk and vanilla.
  4. Dump the dry ingredients into the wet ingredients and whisk vigorously.
  5. Scoop ~¼ cup of the batter onto the griddle.  Cook until bubbles appear on the surface of the pancake and the edges appear dry.  Flip and cook the other side. Continue this until all the batter is used up.
  6. Serve immediately with pure maple syrup or homemade maple syrup, your favorite nut butters, all natural whipped cream (be careful, some brands contain hydrogenated oils! I use Soyatoo Rice Whip), chocolate chips, etc.


Posted in Mark Grauer.