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  • 1/2 cup pumpkin
  • 2 eggs
  • 2 Tbls coconut flour
  • 2 Tbls arrowroot or tapioca starch
  • 1 serving Vital Proteins Collagen Peptides (2 scoops)
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • avocado oil or butter/ghee or coconut oil, for greasing
  • optional toppings: maple syrup, whipped cream, Greek yogurt, nut butter, chopped nuts, cinnamon…


  1. Whisk together all ingredients in a large bowl until well combined.
  2. Heat a large saut̩ pan or griddle over medium heat and add fat of choice to grease the pan. Use a 1/8 Р1/4 cup measuring cup depending how large you like pancakes to add dollops of batter the heated pan.
  3. Cook 2-4 minutes per until bubbles appear on top and bottom looked browned, then flip and cook another 2-4 minutes until done.
  4. Repeat until batter is used up.


  1. Pancakes freeze really well for future snacks or breakfast.