Grain Free Pumpkin Pancakes

The Omnipresent Pumpkin

The crisp, clean fall breeze means reacquainting ourselves with cozy sweaters, mugs of cocoa by the fireplace, and–of course–pumpkins. Pumpkins are everywhere. My homepage of Pinterest now resembles a sheet of orange polka dots with all the recipes for pumpkin muffins, pumpkin soups, and even pumpkin smoothies. These grain free pumpkin pancakes are my ode to the ubiquitous October squash. To me, fall invites simple and filling food with warm, satisfying flavors. With only four ingredients and nourishing fats from eggs and coconut oil, these deceptively straightforward pancakes fit the bill.

A Simple, Flourless Recipe

At first glance, the short ingredient list appears to lack a rather key ingredient of pancakes: flour. With the term “grain free” in the title, you probably expect the recipe to call for pricey coconut or almond flour. Instead, eggs and pumpkin puree work as a binder in these pancakes. As one would expect, these flapjacks boast a texture unlike flour-laden ones. I think these resemble thick, hearty crepes. And the best part? They stand up to copious dollops of butter and won’t disintegrate under a river of raw honey or pure maple syrup.

Grain Free Pumpkin Pancakes

Grain Free Pumpkin Pancakes

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Completely grain free healthy pumpkin pancakes that are GAPS legal.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 2

Ingredients

• 2 eggs
• ¼ cup pumpkin puree (GAPS legal canned pumpkin puree or homemade)
• ⅛ tsp. cinnamon
• Coconut oil for the pan
• Raw butter, raw honey, maple syrup, or fruit butter for serving

Instructions

1. Warm a cast iron pan over medium high heat.
2. Whisk together the eggs, pumpkin puree, and cinnamon.
3. Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
4. Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
5. Cook until golden on the bottom and slightly opaque in the center and around the edges.
6. Flip, brown on the other side, and serve.
7. Makes about 8 small pancakes, for 1 large serving or 2 medium servings.

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About Lauren

Lauren is the 19-year-old real food blogger at EmpoweredSustenance.com. After struggling with ulcerative colitis for five years, she decided to dive head first into healing her body with nutrition and a holistic lifestyle. She follows the GAPS diet and enjoys sharing her creative, grain free recipes and healing tools with others. She offers a free, retro-inspired Grain Free Holiday Feast e-cookbook on her blog.

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