Pumpkin Spice Pancake Recipe: Egg-free & Cholesterol-Free

Pumpkin-Spice-Pancakes-Eggfree-CholesterolfreeI know it’s not fall anymore and the pumpkin spice craze should be long gone; however, the weather we’re currently experiencing in southern California this month feels much like it did last fall. And — since I love everything fall, you know this mamá will use any excuse to eat pumpkin spice everything errday!

But aside from pumpkin tasting delicious, it’s also good for your health. Here’s a few benefits for eating pumpkin.

According to SelfNutritionData.com, pumpkin “is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.”

  1. Weight-loss: According to CNN.com, the amount of fiber in pumpkin will keep you feeling fuller for a longer period of time.
  2. Blood Sugar: “Preliminary research indicates that phytochemicals found in pumpkin may favorably affect insulin and glucose levels in laboratory diabetes models,” per Wikipedia.
  3. Sharper Vision: Pumpkins, just like carrots, have a great source of beta carotene which turns into vitamin A.
  4. Immune System: Helps boost immune system as it’s loaded with Vitamin C.
  5. Shinier Hair: Restores the shine and moisture to my hair. Love making a hair mask out of pumpkin. It smells so yummy plus it gives my hair the extra shine it needs.

Pumpkin Spice Pancakes (Egg-free, Cholesterol-Free)


  1. 1 cup all-purpose flour
  2. 1 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1 teaspoon pumpkin pie spice
  5. 1 tsp brown sugar
  6. 1 tsp apple cider vinegar
  7. 1/4 cup organic pumpkin (organic canned pumpkin is fine as well)
  8. 1 cup milk (we’ve tried organic cows milk, almond milk and soy milk and they all work just fine)
  9. Coconut oil spray
  10. Organic maple syrup & strawberries (optional)


Heat pancake skillet on medium. Add dry ingredients into a medium-sized bowl and mix. Using a separate bowl, add milk, pumpkin and apple cider vinegar and then slowly stir the wet ingredients into dry ingredients. Mix for about a minute. Spray coconut oil onto skillet. Wait for a few seconds for the oil to warm and then pour pancake mixture onto skillet. Once you see bubbles form on top of the pancake, be sure to flip it. Pancake should be fully cooked approximately one minute after you flip it.



Cheers to pumpkin everything!


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