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Fluffy Pumpkin Pancakes + Maple Cashew Butter

breakfast inspired meals Sep 27, 2021

Every once in a while I have a taste for pancakes. I adore them, especially drizzled with pure maple syrup.

Traditional pancakes tend to leave me feeling unfulfilled, and that’s because there’s not a whole lot of nutrition inside. Isn't it 
frustrating when hunger pays an encore visit a mere hour after your last meal?

This recipe offers nutrition and staying power.

To give it more fiber and healthy omega-3 fats, I added a couple tablespoons of ground flaxseed to the mix. This addition helps to support balanced blood sugar.

You can always tell how blood sugar-friendly a meal is by how satisfied you feel afterwards. If you’re hungry an hour later, it’s probably because the meal caused a blood sugar spike followed by a rapid drop, which presents itself as hunger. 

Now what about that maple syrup?

I have a total crush on maple syrup. But just like traditional pancakes, it triggers the same spike and crash in blood sugar. 
I created a more wholesome and satisfying solution: cashew butter + unsweetened coconut milk + a touch of pure maple syrup for flavor. Whisk them together and drizzle on top of your Fluffy Pumpkin Pancakes.

Meal prep tip:
Make a double batch of these pancakes and store in the refrigerator for up to a week or freeze up to a month!

Fluffy Pumpkin Pancakes + Maple Cashew Butter

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 3 (serving size = 2 pancakes)
Recipe adapted from: 


  • unrefined coconut oil
  • 1/2 cup canned pumpkin (NOT pumpkin pie filling)
  • 3 organic pasture-raised eggs
  • 1/2 cup unsweetened coconut milk
  • 1 tbsp. pure maple syrup
  • 1/2  tsp. pure vanilla extract
  • 1/2 tsp. baking soda
  • 1/2  tsp. cinnamon
  • 3  tbsp. coconut flour
  • 2 tbsp. ground flaxseed
  • 1/4  tsp. sea salt


  • 1/4 cup fresh ground cashew butter
  • 1/2 cup  unsweetened coconut milk or more/less to reach desired consistency
  • 1 tbsp. pure maple syrup 


  1. Heat large frying pan over medium heat and grease with a teaspoon or two of coconut oil.

  2. In a large bowl, mix pumpkin, eggs, coconut milk, maple syrup and vanilla until combined.

  3. In a smaller bowl, combine baking soda, cinnamon, coconut flour, flax seed, and salt. Make sure no lumps are remaining.

  4. Fold the flour mixture into the wet mixture, taking care not to overmix.

  5. Place ¼ cup of the batter on the preheated pan. Gently pat the top of the pancake with the bottom of the measuring cup to flatten just a bit.

  6. Cook 5 minutes or until pancakes begin to bubble in the center. Flip and cook 3 minutes on the other side until lightly browned.


Add all ingredients to a small saucepan and stir until combined. Heat on low until warm. Alternatively you can place the combined ingredients in a microwave-safe bowl or liquid measuring cup and heat in microwave for 30 seconds or until warm. 


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