Over the 5 years I’ve been running my free 30-Day PCOS Diet Challenge, I’ve noticed that PCOS breakfast recipes seem to be the trickiest to get everyone on board with. And I totally get it! Most of us have spent the majority of our lives eating the same type of breakfast, so switching over to something a bit different can be tough. While I do have a couple of “sweeter” options in my meal plans, I don’t have any specific pancake recipes, so I thought I’d give it a go for you. They may not be the same as what you’re used to, but I promise they are super tasty!

There’s no doubt that pumpkin pancakes are delicious, but they require more patience to make than your regular wheat flour version. Before trying this recipe for the first time I highly recommend making sure you’re feeling “zen” and you have plenty of time on your hands in case things don’t go to plan.

Make no mistake, this breakfast isn’t nearly as good from a nutritional perspective as some of the others I’ve posted previously, but if you’re wanting a treat, then they’re a pretty great option.

PCOS-Friendly Pumpkin PancakesHere’s everything you’ll need to make these PCOS-Friendly Pumpkin Pancakes:

  • Eggs
  • Pumpkin puree
  • Vanilla extract
  • Ground Ceylon cinnamon
  • Pumpkin pie spice
  • Baking soda
  • Salt
  • Coconut flour
  • Ghee
  • Coconut yogurt
  • Frozen blueberries

As a symptom of my sugar addiction, I used to be a heavy consumer of pancake syrups which is absolutely terrible for PCOS – even maple syrup ain’t great, sorry. Fortunately, this was something I was able to grow out of and I see the same thing happening with all of the women who succeed with a PCOS-friendly diet. My hope is that after you’ve been eating a low-sugar diet for a couple of months, you’ll find the natural sugars in both the pumpkin and berries more than enough to satisfy your sweet tooth. If you absolutely need a sweetener, then try adding a little raw, unprocessed honey and whatever you do, make sure to eat these mindfully.

If you’re feeling up for it, you can make your own pumpkin puree for this recipe really easily. Simply roast some pumpkin cubes in a little coconut oil until tender, then blitz ‘til it’s smooth in a food processor or high-speed blender.

Enjoy!

xo Kym

P.S. If you are struggling to make the switch to a PCOS diet, I run a free 30-Day PCOS Diet Challenge every quarter which is the perfect way to really kickstart your health transformation. This live event includes weekly meal plans, recipes, shopping lists, and video lessons, all within a supportive community environment. However, if this recipe has inspired you and you want to get started right away, then I recommend downloading my free 3-Day PCOS Diet Meal Plan as well. It’s a 15-page PDF ebook that contains some of my most popular PCOS recipes, a shopping list ready to go, and some additional information about how to use food to heal your PCOS.

If you want to try a new PCOS breakfast recipe this weekend, look no further than these pancakes!

PCOS-Friendly Pumpkin Pancakes
Yield: 2 SERVINGS

Pumpkin Pancakes (PCOS-Friendly)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

There’s no doubt that pumpkin pancakes are delicious, but they require more patience to make than your regular wheat flour version.

Ingredients

Protein

  • 4 Eggs

Pantry

  • 1/2 cup Pumpkin puree
  • 1 tsp Vanilla extract
  • 1 tsp Ground Ceylon cinnamon
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 2 tbsp Coconut flour (optional, incase your batter is too runny)
  • 1 tbsp Ghee (for the batter)
  • 2 tbsp Ghee (for frying pancakes)
  • 1/2 cup Coconut yogurt

Fruit

  • 1 cup Frozen berries

Instructions

  1. In a large mixing bowl, combine the eggs, pumpkin puree, vanilla extract, cinnamon, pie spice, baking soda, and salt. Whisk and mix to create a completely smooth mixture. Some people will recommend using a sifter to avoid any lumps with the dry ingredients, but I usually just take my chances.
  2. How thick or runny the batter is will depend on the pumpkin puree you use as well as your eggs so you may find a little trial and error is necessary to get the right consistency. Generally speaking, having a slightly runnier mixture than what you may be used to is better. If you need to thicken the batter up though, mix in 1-2 tbsp of coconut flour and allow the mixture to sit for 10 minutes or so.
  3. Preheat a large skillet over a medium-low heat. To complete the batter preparation, quickly melt the ghee and combine into the mixture before returning the skillet to the heat.
  4. Add a generous amount of ghee to the skillet and pour your batter in to make pancakes.
  5. When a few bubbles begin to appear, flip the pancakes over until they cook through on the other side. Repeat the process until all the batter is gone.
  6. If you find that your pancakes are burnt on the outside and uncooked on the inside, this means you need to turn the heat down and cook them slower. A little practice may be required to get them right.
  7. Finish the pancakes with some berries and yogurt. I will often create a basic mixed berry compote by simply heating and stirring a few frozen berries in a small pot. As soon as they’re soft, you’re good to go.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 468Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 422mgSodium: 638mgCarbohydrates: 31gFiber: 6gSugar: 19gProtein: 18g

Please note that the nutrition information above isn’t always 100% accurate.

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