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Grain Free Pumpkin Pancakes

Katie WellsNov 15, 2012Updated: Jan 3, 2020
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Breakfast Recipes » Grain Free Pumpkin Pancakes
Table of Contents[Hide][Show]
  • The Omnipresent Pumpkin
  • A Simple, Flourless Recipe
  • Grain Free Pumpkin Pancakes Recipe
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

Grain Free Pumpkin Pancakes Recipe

Katie Wells
Completely grain free healthy pumpkin pancakes that are GAPS legal.
4.46 from 33 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 2 servings
Calories 136 kcal

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.

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 pancakesCalories: 136kcalCarbohydrates: 2.9gProtein: 5.9gFat: 11.5gSaturated Fat: 8.2gCholesterol: 164mgSodium: 63mgFiber: 1gSugar: 1.4g
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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.

Category: Breakfast Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and 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. Sandy Nelson Smart

    January 27, 2013 at 3:10 PM

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

    Reply
  2. Amber

    January 14, 2013 at 1:43 PM

    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 🙂

    Reply
    • kim

      July 14, 2015 at 3:35 PM

      4 stars
      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
  3. Chrissie Erwin

    January 13, 2013 at 8:23 PM

    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!

    Reply
  4. Leigh

    December 5, 2012 at 10:28 AM

    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.

    Reply
  5. Stefa folle

    November 26, 2012 at 12:30 PM

    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…

    Reply
  6. Shari W

    November 18, 2012 at 10:05 PM

    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!!

    Reply
  7. Keesha

    November 18, 2012 at 8:46 PM

    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!

    Reply
  8. Marta Block

    November 17, 2012 at 11:21 AM

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

    Reply
  9. Kelly Cook Moen

    November 16, 2012 at 12:11 AM

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

    Reply
  10. Sharon Vincello

    November 15, 2012 at 3:07 PM

    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.

    Reply
    • Lauren

      November 15, 2012 at 5:11 PM

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

      Reply
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