Flourless Pumpkin Walnut Pancake Fritters

by | Updated: December 4th, 2016

Trick your taste buds into thinking you’re eating dessert with these melt-in-your-mouth chocolate chip pancakes. This 500-calorie breakfast recipe is made with better-for-you ingredients like raw nuts, cinnamon and pumpkin. On your favorite autumn-appropriate plate, stack the pancakes high and top with pure maple syrup or nut butter. Share them with your family on a chilly fall morning or devour them in hiding—we’ll never tell!

Stack of pumpkin walnut pancakes with almonds, walnuts and syrup | Vitacost.com/Blog

Flourless Pumpkin Walnut Pancake Fritters

Nutrition information: 500 calories, 27g net carbs and 16.6g protein
(Macros based on recipe using Lily’s Stevia Sweetened Chocolate Chips)


1 jumbo egg
1 cup Vitacost walnuts, chopped
1/4 cup Vitacost almonds or Bob’s Red Mill almond flour
1/4 cup pumpkin flesh
3 Tbsp. Vitacost shredded coconut
1 Tbsp. Vitacost honey
1 tsp. baking powder
Dash cinnamon
Dash vanilla
36 Lily’s stevia-sweetened chocolate chips
Spectrum coconut oil spray


  1. In food processor, grind almonds into flour.
  2. In bowl, combine flour and remaining ingredients except for walnuts and chocolate chips.
  3. Heat skillet and spray with oil. Spoon on batter in four equal portions, once cooked, flip and cook other side.
  4. Plate and sprinkle on walnut pieces and chocolate chips before serving.

NOTE: Pancakes will be thin as they are more of a fritter than a fluffy cake.