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Baked Pumpkin Collagen Pancakes

Baked pancakes take all the fuss out of breakfast. All the goodness of regular pancakes, with zero time spent flipping.
Prep Time10 mins
Cook Time20 mins
Cooling time5 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: easy, baked, gluten free, collagen, pumpkin, fall, brunch
Servings: 3
Author: thymeforhoney


  • 2 qt Pyrex baking dish.


  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup coconut milk + 1 tsp apple cider vinegar
  • 1 cup oat flour
  • ½ cup almond flour
  • 2 tbsp unflavored collagen powder
  • 1 tbsp vanilla
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1 tbsp butter for greasing pan


  • Preheat the oven to 400 degrees. Mix together the milk and apple cider vinegar and set aside. Butter a 2 qt pyrex baking dish.
  • In a large mixing bowl, whisk together the ingredients in the order listed. Stir until just incorporated.
  • Pour the batter into the buttered baking dish. Bake for 20 minutes.
  • Place the baking dish on a cooling rack for 5-10 minutes before cutting the pancake into 6 squares. Serve with almond butter, bananas, honey, or maple syrup.
  • If freezing leftovers, allow the squares to cool completely before wrapping each square individually in plastic wrap.