Laura Farnsworth, MS, CNS®, CN

Certified & Licensed Functional Nutritionist

Office or Telehealth, by appointment only:

29970 Technology Drive, Suite 105D

Murrieta, California 92563

(951) 428-4116  or Email

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Disclaimer: The information on this website is for information purposes and is not intended to replace medical advice.

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Pumpkin Pancakes

Laura’s Pumpkin Pancakes (gluten and dairy free)




2/3 cup canned (BPA-free liner) unsweetened pumpkin puree
1 cup finely-ground almond meal
½ cup gluten-free flour
½ cup water
3 pasture-raised eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon sea salt
1 tablespoon extra virgin olive oil
1 tablespoon honey (optional)
½ teaspoon baking soda
Coconut oil for cooking


* I use organic ingredients whenever possible.




Prepare ingredients. Add 1-2 teaspoons coconut oil to pan set on medium high. Combine all ingredients and mix well.

Scoop out pancake batter using a 1/3 measuring cup and add to hot pan. Gently rotate pan so that batter flattens to allow even cooking, and place back on range burner. Once pancakes bubble slightly, turn the pancakes.


Pancakes should be cooked through and golden brown. Range temperature may need to be lowered as pan heats fully.

Continue adding coconut oil to pan before each batch is added, and repeat cooking steps. Makes approximately 16 pancakes.

Recipe created by Laura Farnsworth, MS, CNS