You May Also Like

The only vegan ricotta cheese recipe you need

This almond-based ricotta is just *begging* for a star turn in your vegan lasagna


Oatly is increasing production by 1,250% so there will never be an oat milk shortage again

barley tea

Barley tea is the sleep-enhancing, constipation-easing beverage your cozy nights need

sweet potato toast

Toast-and-eat sweet potato slices are coming to a grocery store near you

Vegetables with iron help your body absorb more

Pile your plate high with these 9 iron-packed veggies to give your health a boost

cinnamon in coffee

Give your coffee a fall twist—without adding sugar

This pumpkin spice protein pancake recipe from healthy chef Lily Kunin is a Saturday morning game-changer


Lest you think your pumpkin spice (everything) obsession began and ended with your coffee order, healthy chef Lily Kunin has created another delicious way to incorporate the seasonal blend into your breakfast routine. Here the Clean Food Dirty City founder and Well+Good Council member shares her fave fall pancake recipe.

When I first started cutting out gluten, my mind was hardwired to avoid anything that contained the word “wheat.” But then I discovered buckwheat, which is low on the glycemic scale and helps balance your blood sugar. Plus, it’s high in protein and fiber, so it supports digestion and keeps you full and energized longer.

Because of its slightly nutty and cinnamon flavor, buckwheat is one of my favorite gluten-free flours for baking—it’s actually a seed, BTW. When you incorporate it into a pancake recipe, the result is a lighter and fluffier flapjack. I prefer a darker flour—buckwheat flours differ in color from light to dark, and the darker the color the stronger the taste, FYI—which makes the batter more fiber- and protein-rich.

Scroll down for my high-protein, high-fiber pumpkin spice pancakes recipe. 
Get Started

pumpkin spice pancake recipe lily kunin well done still
Photo: Well+Good

Pumpkin Spice Pancakes

Yields 10 servings

1 cup buckwheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink salt or sea salt
2 eggs (can sub with flax eggs to make vegan)
1/2 cup pumpkin puree
1 cup unsweetened almond milk
1 dash of pure vanilla
3 Tbsp coconut oil

1 sprinkle pecans, pepitas, or coconut flakes, toasted
1 Tbsp maple syrup

1. In a large bowl, combine the buckwheat flour, pumpkin pie spice, baking powder, baking soda, and salt.

2. In a blender, mix the eggs with the pumpkin puree, almond milk, and vanilla. (You can also beat them by hand.)

3. Combine the wet mixture with your dry ingredients until incorporated.

4. Heat coconut oil in a pan over medium heat. Spoon about 1/4 cup of the batter into the pan. Cook for 2–3 minutes on each side. Repeat until you’ve used all the batter, adding coconut oil to the pan in between batches as necessary.

5. Serve with the toasted nuts and maple syrup, if desired. Enjoy!

Plant-based cook and health coach Lily Kunin is the founder of Clean Food Dirty City and the author of the cookbook Good Clean Food. With her trademark less-is-more approach, Kunin is all about making irresistibly clean, wholesome food—using dairy-free and gluten-free ingredients.

What should Lily write about next? Send your questions and suggestions to

Loading More Posts...

You May Also Like

Vegan Cheese Popcorn

This vegan “cheese” popcorn is just as addictive as the movie theater’s

Vegetables with iron help your body absorb more

Pile your plate high with these 9 iron-packed veggies to give your health a boost

green bean caserole

Delicious vegan Thanksgiving dishes that bring more to the table than tofurky

Looking for late night snack ideas? Start here

It’s okay to have a late-night snack—just make sure it checks these 3 boxes


Can somebody please tell me once and for all if pickles are actually good for you?

natural retinoid alternatives

Your skin might love this plant-based ingredient even more than retinol