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Wellness Mama » Blog » Recipes » Breakfast Recipes » Grain Free Pumpkin Pancakes

Grain Free Pumpkin Pancakes

November 15, 2012 (Updated: January 3, 2020)   —  by Katie Wells

grain-free-pumpkin-pancakes

Reading Time: 3 minThis post contains affiliate links. Click here to read my affiliate policy.

Table of Contents[Hide][Show]
  • The Omnipresent Pumpkin
  • A Simple, Flourless Recipe
  • Grain Free Pumpkin Pancakes Recipe
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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.

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4.52 from 25 votes

Grain Free Pumpkin Pancakes Recipe

Completely grain free healthy pumpkin pancakes that are GAPS legal.
Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 136kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

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

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. 

Nutrition

Serving: 4small pancakes | Calories: 136kcal | Carbohydrates: 2.9g | Protein: 5.9g | Fat: 11.5g | Saturated Fat: 8.2g | Cholesterol: 164mg | Sodium: 63mg | Fiber: 1g | Sugar: 1.4g

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.

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Category: Breakfast Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and 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.

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Reader Interactions

Discussion (42 Comments)

  1. Jennifer

    March 31, 2014 at 9:08 PM

    5 stars
    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
  2. Tara Szymanski

    March 31, 2014 at 9:56 AM

    5 stars
    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).

    Reply
  3. Lesley

    March 19, 2014 at 8:35 AM

    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.

    Reply
  4. Laura W

    March 4, 2014 at 4:50 PM

    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.

    Reply
  5. Desi

    March 1, 2014 at 2:48 PM

    5 stars
    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!!

    Reply
  6. Angela

    February 10, 2014 at 11:02 PM

    5 stars
    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

    Reply
  7. Angie

    February 4, 2014 at 3:54 PM

    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!!!

    Reply
    • Madison

      August 20, 2014 at 5:51 PM

      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.

      Reply
  8. April V

    January 30, 2014 at 8:20 AM

    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!

    Reply
  9. Trina

    November 12, 2013 at 6:49 AM

    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.

    Reply
  10. Robyn Savage

    November 4, 2013 at 11:44 AM

    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.

    Reply
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