Flourless Pumpkin Plantain Pancakes with pumpkin whipped cream

A cozy fall breakfast. Made with pumpkin puree, plantains, and eggs these waffles are moist, fluffy and ready to be topped with your 4 ingredient pumpkin whipped cream. A gluten-free grain-free paleo pancake recipe.



Pumpkin pancakes

  • 130 grams green plantain (about 1 cup chopped)
  • 1/2 cup pumpkin puree (4 oz)
  • 5 eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons coconut flour
  • a few drops of stevia (optional)

Pumpkin whipped cream

  • 1/4 cup pumpkin puree
  • 1/4 cup coconut yogurt
  • 1 tablespoon maple syrup
  • 1/8 teaspoon cinnamon



  1. Preheat skillet over medium heat.
  2. Peel plantain.
  3. Chop plantain and toss into blender.
  4. Add in eggs into blender.
  5. Blend in remaining ingredients until smooth.
  6. Spoon some batter into a small circle in the nonstick pan.
  7. Give it a few minutes to cook on one side.
  8. Then flip and allow pancakes to finish cooking on the other side.
  9. Until you’ve achieved a slight golden-brown color.
  10. Continue this until all the pancake batter is cooked.

Whipped cream

  1. Place all ingredients into a large bowl.
  2. Whip until smooth.
  3. Adjust sweetness to taste.
  4. Place whipped cream on top of pancakes.