Pumpkin Pecan Pancakes

These pancakes are to die for!

You’ll never guess, but the “flour” for these pancakes is simply ground pecans which you can do in a food processor or blender.


  • 1 cup pecans
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • pinch salt
  • ¼ cup canned pumpkin
  • 2 tablespoons oil
  • ¼ cup sugar-free ginger ale (or just water and sweetener to taste)
  • Extra sweetener to taste*
  • 2 eggs


  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 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. Combine the rest of the ingredients and mix well (a fork works well).
  3. Heat pan or griddle to medium heat and cook pancakes, flipping when brown.
  4. You can add sugar-free maple syrup on top, or if you like, add a little extra sweetener to the mix before cooking so that you don’t have to add any other condiments on top.