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Gluten-Free Pumpkin Pancakes + Honey Roasted Pistachios

October 17, 2014

Pumpkins are nutritious power foods as they contain so many great vitamins and minerals. Pumpkins trump bananas in potassium content, which is vital to electrolyte balance and muscle function. Pumpkins have lots of fiber that is great for maintaining digestive health. Pumpkins contain antioxidants like beta-carotene and vitamin C, which are wonderful for your skin, your immune system, and preventing other oxidative damage. Pumpkins also have a generous Vitamin A content, which is needed for preventing night blindness among many other physiological functions. Don’t be shy this fall from enjoying a variety of pumpkin goods!

Preparation Time: approximately 5 minutes

Cooking Time: 10 minutes

Serving Size: 4 mini pancakes, Makes 4 servings

0 Slices on The Slice Plan


4 eggs

½ cup pumpkin puree

½ tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

dash vanilla extract

¼ cup raw pistachios, unsalted without shells

2 Tbsp honey

For Cooking: non-stick cooking spray, coconut, canola, or butter


Preheat the oven to 350 degrees. Remove the shells from raw pistachios until you have approximately ¼ cup. Drizzle honey over pistachios until lightly coated on a baking sheet. Roast in the oven for about 5 minutes, remove and stir nuts around, then return to the oven for another 5 minutes. Sets nuts aside and allow to cool.

Meanwhile, whisk together eggs, pumpkin puree, and spices in a bowl. Heat a pan over medium to high heat on the stove, then coat pan with non-stick spray. Use about 2 tablespoons of batter per pancake as they flip better smaller. Each pancake should be about the size of a sand dollar. Cook each side to a light golden brown.

Turn-out & Storage

Drizzle pancakes with maple syrup or honey and sprinkle honey roasted pistachios on top to serve immediately. Pumpkin pancakes taste great alongside any breakfast meat, eggs, or plain Greek yogurt.

This recipe may be frozen for up to 3 months for later consumption.

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