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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
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!!!
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).
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.
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.
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!!
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
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!!!
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.
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!
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.
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.