Note from Katie: This recipe is a guest post from Lauren Geertsen of Empowered Sustenance.

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

Completely grain free healthy pumpkin pancakes that are GAPS legal.

Prep Time 5

Cook Time 10

Total Time 15

Calories 136kcal

Author Katie Wells

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Servings

servings

Ingredients

2 eggs
¼ cup pumpkin puree GAPS legal canned pumpkin puree or homemade
⅛ 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.

Nutrition

Nutrition Facts

Grain Free Pumpkin Pancakes Recipe

Amount Per Serving (4 small pancakes)

Calories 136 Calories from Fat 104

% Daily Value*

Fat 11.5g18%

Saturated Fat 8.2g51%

Cholesterol 164mg55%

Sodium 63mg3%

Carbohydrates 2.9g1%

Fiber 1g4%

Sugar 1.4g2%

Protein 5.9g12%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

These pancakes do not contain any form of flour at all, so they will be a bit thinner than traditional pancakes — more like a crepe.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever made grain free pancakes? What’s your favorite? Share below!

About the Author: After struggling with ulcerative colitis for five years, Lauren Geertsen 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 is a real food blogger and Nutritional Therapy Practitioner on a mission to heal her own body holistically and help others do the same. Check out her blog, EmpoweredSustenance.com.

This simple pumpkin pancakes recipe is a grain free treat! Acceptable for those following GAPS, SCD, grain free diets or paleo diets.

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

43 responses to “Grain Free Pumpkin Pancakes”

Jennifer

March 31, 2014

We used 1.5 cups squash and 4 eggs, 1/4 tsp salt and 8 drops stevia. After finally blending the mixture in the blender it turned out great!!!

Reply
Tara Szymanski

March 31, 2014

I have to remark on these pancakes. My kids are incredibly picky eaters, especially my oldest who is on the autism spectrum. They DEVOURED this dish. The texture was perfect, the flavors were mild and we added blueberry jam and a little whipped cream. With a side of yogurt it was perfect. I am so grateful and will be making these over and over and over again. (I did add a little vanilla and nutmeg the second time).

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Lesley

March 19, 2014

These are so good. Yes, as other reviewers said, they are more like crepes and very “egg-y,” but my kids who are used to the grain-heavy, white flour, real deal pancakes and crepes devoured them. I did add a pinch of salt and some vanilla and served with maple syrup. Very quick and easy.

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Laura W

March 4, 2014

I made these with homemade kabocha squash purée and they were fabulous. They were like mini winter squash crepes. I slathered them with honey and sunflower seed butter. The kids loved them too.

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Desi

March 1, 2014

It’s just so delicious and healthy in the same time!!And the most important thing is that my little one liked them so much(and he’s not a big fan of eggs)!!Thank you so much for the recipe!!

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Angela

February 10, 2014

I don’t know they did not taste good to me at first.
I tried to cook them as long as I could with out burning them but no did not help.
Then I tried making them with a little almond flour after that I liked them a lot better. ^_^ yay!
It’s not that this is not a good recipe it’s just me and my whole problem with mushy foods. -_-‘
Still a great idea and everyone else seems to like them with or without the almond flour. So greats and keep it coming. I love ur site. ^_^ <3

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Angie

February 4, 2014

Hey there=) I used to make these before my egg allergy. I am also on SCD. What do you think about an apple or pear puree instead of the apple? Has anyone ver tried any egg subs with success?

Thanks!!!

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1. Madison
  
  August 20, 2014
  
  I to have an egg allergy and have learned of a couple egg substitutes such as flax seed and warm water, yogurt (Good in Baking not so much with pancakes). Recently i learned i could have duck eggs so if you want to try those its worth a shot.
  
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April V

January 30, 2014

Thanks for another great option! Because we are not doing GAPS, I added a Tablespoon of coconut flour to make them more flipable and added a pinch of salt and a bit of vanilla and a touch of maple syrup to the batter. Love them! Thank you!

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Trina

November 12, 2013

These came out more crepe like than pancake. I suppose the solution is to add more pumpkin, but I am excited about the crepe possibilities.

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Robyn Savage

November 4, 2013

Cooking your own pumpkin is really easy. Did it for the first time myself this year. Simply cut the pumpkin in half length wise, remove seeds and pulp, place face down on a cookie sheet, and bake at 350 until a fork can go easily through the skin. Let cool and scrape out of the shell. The strain/squeeze the excess water out of the puree. Use a Cinderella or sugar pumpkin for the best taste and least amount of water. I originally used a jack-o-lantern pumpkin because I was told it wouldn’t make a difference. It does.

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Sandy Nelson Smart

January 27, 2013

These totally saved us when we were on the Gaps intro diet – thank you!

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Amber

January 14, 2013

I tried these, they were to flat and lacked substance, I tried again and added , 1 teaspoon vanilla, 1/8 cup almond flour and 1/2 teaspoon baking soda & 1/2 teaspoon baking powder, let them sit for about 15 mins then cooked as suggested. They were awesome!!! Best way to use squash Ive ever found 🙂

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1. kim
  
  July 14, 2015
  
  Just a note that this recipe is for people on GAPS diet which does not allow baking soda or baking powder of any kind. So by adding baking soda ,yes, it will taste better but is not good for GAPS people. If you want delicious gluten free pancakes you need to look for recipe with baking soda. I still thought these were good.
  
  Reply
Chrissie Erwin

January 13, 2013

I didn’t believe these would work, so I tried it right away, being a chef by trade, I add some maple syrup and a pumpkin pie spice, and we had a lovely dinner! Thanks! Love the site, being diagnosed with ulcerative colitis almost 5 years ago I’m still always searching for more information!

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Leigh

December 5, 2012

We were less than impressed by the flavor, so we’re going to try adding a little salt next time we make these. Other than that, we enjoyed the texture.

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Stefa folle

November 26, 2012

they tasted very good but needed to do x4 and it was not even enough, everyone was still hungry. Will try to add almond flour next time…

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Shari W

November 18, 2012

As my family is getting ready to begin GAPS, I’ve been trying out some recipes to “ensure” that they understand we still get to eat yummy food. These were a BIG hit! The kiddo said they tasted like pumpkin-y omelettes (which is kind of what they are!) – but slathered in butter w/a bit of real maple syrup – delish!!

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Keesha

November 18, 2012

I just made these also. The best thing is how fast they are to make. I had the hungry brain fog, and eating these lifted the fog within minutes! They are mostly crepe-like, and tasted largely of egg, so if you’re expecting an exotic pumpkin-cinnamon taste, don’t. 🙂 Butter and maple syrup were great with them. This was the first time I’ve made anything with canned pumpkin. I’ll probably make these again due to how simple it was, but I’ll look for different recipes using coconut or almond flour and compare them.

Thanks for the recipe, Lauren!

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Marta Block

November 17, 2012

Just made these and they are pretty much like flat little omlettes. Minimal pumpkin taste. Hopefully butter & maple syrup can save them!

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Kelly Cook Moen

November 16, 2012

These look just wonderful! I am excited to try them!

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Sharon Vincello

November 15, 2012

I am truly impressed with the resulting picture considering the recipe calls for no alternative flour. I have increasingly been cutting wheat from my diet and have found the joy in the delicious alternatives to the over-processed originals. Thanks for posting this! I will definitely be trying this out as my weekend pancake substitute.

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1. Lauren
  
  November 15, 2012
  
  Yes, the texture is amazing! They are pliable and tender and look just like “real” pancakes. I hope you enjoy them!
  
  Reply