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Chocolatey PUMPKIN Flax Pancakes


I know that many of you are fans of my Chocolate Flax Pancakes (thank you), so I know you’re just going to LOVE these – especially with all of the pumpkin craze going around! Besides, pumpkin AND chocolate together – AMAZING, right? Right.
These are sugar-free (none added – I use Stevia), & gluten-free (just watch the topping ingredients – check labels if you have Celiac). They’re packed with protein, fiber, & healthy fat! Plus, they taste so good!!

Rate this recipe 2.9/5 (11 Votes)
Chocolatey PUMPKIN Flax Pancakes 2 Pictures


  • 4 large egg whites
  • 3 tbsp of Bob’s Red Mill Flaxseed Meal
  • 12-14 drops liquid stevia (or other sweetener – I used the NuNaturals Vanilla)
  • 2 tbsp Libby's canned pumpkin puree
  • dash of cinnamon
  • dash of nutmeg
  • 1 tbsp Hershey’s Special Dark Cocoa
  • 1 tsp baking powder
  • 1 tbsp melted peanut butter (for topping)
  • 1 small banana, sliced (or fruit of choice for topping)
  • Dash of cinnamon on top


Servings 1
Level of difficulty Average
Preparation time 5mins
Cooking time 2mins
Cost Average budget


Step 1

Chocolatey PUMPKIN Flax Pancakes - Step 1

Heat a non-stick pan or griddle coated with some non-stick spray to medium heat.
In a medium bowl or mixing cup, combine 4 egg whites & stevia, then whisk together.
Add flaxseed meal, cocoa powder, pumpkin, nutmeg, & cinnamon. Whisk thoroughly.
Whisk in the baking powder… it will be slightly lumpy. Set aside for at least a minute.

Step 2

Chop banana or fresh fruit & get PB ready for topping, if desired. Set aside.
Pour the cocoa mixture onto the griddle in about 3 "blobs". Flip after 30-60 seconds, when it starts to look solid on the bottom.
Once pancakes are done, stack them on the plate, then top with the fresh fruit & drizzle some warm PB (or syrup) on top.
Dig in!!

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