Gluten-Free and Lower-Carb Pecan Pancakes

Homemade pumpkin pancakes with pumpkin buttercream frosting
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Nutrition Highlights (per serving)

Calories 517
Fat 53g
Carbs 13g
Protein 6g
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Nutrition Facts
Servings: 2 (3 pancakes each)
Amount per serving  
Calories 517
% Daily Value*
Total Fat 53g 68%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 172mg 7%
Total Carbohydrate 13g 5%
Dietary Fiber 8g 29%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 142mg 11%
Iron 2mg 11%
Potassium 300mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 25 min
Prep 10 min, Cook 15 min
Servings 2 (3 pancakes each)

Pumpkin pecan pancakes are sure to bring the taste autumn to the breakfast table, but who says you have to wait for the fall season to enjoy this great start to your morning? This dish is gluten-free as well as guilt-free, including healthy pecans and natural sweeteners. The "flour" for these pancakes is simply ground pecans, which you can prepare in a food processor or blender. (They won't grind as fine as flour—the "meal" has even larger "grains" than cornmeal.) And instead of granulated white sugar, these pecan pancakes call for a natural sweetener—either naturally sweetened ginger ale or water mixed with a sweetener of your choice, such as stevia. Why add ginger ale? The carbonated beverage makes the pancakes nice and tender. Just be sure to add it right before cooking the pancakes.


  • 1 cup pecans
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 cup canned pumpkin (not pumpkin pie filling)
  • 2 tablespoons vegetable oil
  • 1/4 cup naturally sweetened ginger ale (such as Honest Fizz Organic Golden Ginger Ale) or water and natural sweetener to taste
  • Extra natural sweetener to taste (omit if using syrup)
  • Cooking spray


  1. Grind pecans in food processor. Add spices, salt, and baking powder and pulse until well-blended. Transfer these dry ingredients to a medium-sized bowl or quart-sized measuring cup with a lip. (Note: Do not try to blend the wet ingredients with dry in the food processor—it makes the batter thinner for some reason.)
  2. Add the canned pumpkin to the bowl and mix well with a fork. Add the ginger ale and sweetener if using.
  1. Spray pan or griddle with cooking spray and heat over medium heat; pour pancake batter, making 4-inch circles. Let cook, flipping after bubbles form holes on the top of the pancake and the rim of the pancake appears slightly dry. Cook the other side until bottom is slightly golden.

Ingredient Substitutions and Cooking Tips

This version of a gluten-free pancake is just one of the many options available to create perfect pancakes without flour. Similar to this recipe, you can use almond meal in place of flour in any favorite pancake recipe. You can also combine coconut flour with egg whites. For something a little different, mix eggs with cream cheese and cook them as pancakes. Simple to make, these healthier pancakes can be part of your breakfast menu for years to come. 

If you plan to serve the pancakes with sugar-free maple syrup, do not add any extra sweetener. When serving the pancakes plain, add an extra 1 to 2 tablespoons of sugar equivalent in a sugar substitute.

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