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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 Recipe
Ingredients
- 2 eggs
- ¼ cup pumpkin puree GAPS legal canned pumpkin puree or homemade
- 1/8 tsp cinnamon
- 1 TBSP coconut oil
- butter honey, maple syrup, or fruit butter for serving (optional)
Instructions
- Warm a cast iron pan over medium high heat.
- Whisk together the eggs, pumpkin puree, and cinnamon.
- Add about a Tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
- Use about two scant Tablespoons of batter for each pancake. They flip best when the pancakes are small.
- Cook until golden on the bottom and slightly opaque in the center and around the edges.
- Flip, brown on the other side, and serve.
- Makes about 8 small pancakes, for 1 large serving or 2 medium servings.
Notes
Nutrition
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Ever made grain free pancakes? What’s your favorite? Share below!
Natural Birth Options and Tips
Why do the 2 pictures look so different? One has flat, bubbly, pale looking pancakes and the other one for Pinterest has fluffy, golden orange pancakes. I am guessing they look more like the flat ones based on people’s reviews?
We love you, Wellness Mama! Thanks for helping us be healthier 🙂
Just made these and they were lovely! More like crepes like you said 😉 I am making maple syrup from my trees so I put a touch of my fresh made maple syrup on them and yum!!!! I am going to try adding almond flour. People have tried for fun, but love as is 🙂
Hell my Name is Meike
I’m German. All is phantastic,but my problem is egg allergy so I cannot prepare those wonderful things. Is there anyone who Can help me with eggless recives.? Thank you Very much. Wish you a wonderful 2016
These should help: https://wellnessmama.com/37022/egg-substitute-for-baking/
Well I don’t have GAPS legal pumpkin puree so I am going to substitute the pumpkin with butternut squash. I am putting the squash in the over now so I’ll let you know how they taste. Thank you for this recipe. I am craving pancakes and have no nut butter or coconut flour, it has been added to my shopping list.
All I can say is yummy, these were perfect as is. I made these for me, my 12 year old and my 21 month old this morning and we all loved them. Thank you so much for a great recipe I’m so excited that I get to eat pancakes again
great! i followed the comments that suggested adding almond flour, baking soda/powder, and a little vanilla. my picky eaters devoured these. only disappointment was that I didn’t make more!