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.
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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
Servings
Nutrition
Notes
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Ever made grain free pancakes? What’s your favorite? Share below!
I think the recipe is a good starting point.
PROS: SCD legal ingredients, healthy, simple and quick to make. Mine were quite thin, thinner than a “regular” crepe, but that was OK. To serve, I rolled mine up around sliced bananas. Not bad! CONS: too thin and rather bland.
I will definitely try them again, adding a pinch of salt and maybe a little almond flour. I think I’d like to try a savory version, using mashed (well cooked) carrots. Lots of possibilities here. Thanks for the recipe!
These were doable. Flavor was fine. I’m not personally a fan of the eggy texture, so I won’t make them again. I think they serve a special purpose and worked well to that end. Thank you for the recipe.
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!
“Pumpkin pancakes” is a real stretch. The taste and texture I would describe as mildly pumpkin flavored, watery scrambled egg patties. This recipe needs a lot of work. I was excited by how simple the ingredients were beforehand, but the results are lacking.
I approached these with the expectation that it would be a new way to eat boring old eggs and not that they would resemble pancakes from my “grain days”. I really liked them. So much so that I just ate them all before hubby got out of bed. I liked the texture and subtle taste. I put a little raw honey with blueberries on them.
I tried these tonight. I was a little surprised by the texture but I haven’t had grains in my diet for almost a year so anything close to bread like would most likely have given me the same results. I really didn’t care for them this time. But I am thinking it was my fault. I am going to try again… for those of you that liked the crepe like results I suggest finding a nice crepe like filling for them. The pumpkin crepe filling is especially good but calls for cream cheese, whipping cream and powdered sugar which aren’t a problem for some but a huge no no for others.
Do these freeze well? Excited to try this recipe!
I am such a fan of your stuff! I have used several recipes from your page and have loved everything I have made. I am so glad you have this site. I feel we are kindred spirits, so thank you again for all the wonderfulness you share with the world.
Just had these for a leisurely Saturday breakfast. Delicious! I’ve made the banana pancakes before, but had some leftover pumpkin purree in the fridge that needed to be used. I googled a pumpkin and egg pancake recipe and yours came up. So glad I found it!
I was a little disappointed with these as is. Added flax meal, vanilla extract and a 1/2 teaspoon baking powder and they were magical.
I added a little bit under 1/4 a cup of coconut flour, some coconut sugar, and almond milk. Perfect with chocolate chips!!
I substituted sweet potatoes for the pumpkin and served with homemade cinnamon honey (very little honey) butter. Suitable substitute for pancakes since my husband has had to be put on a severe gut cleanse. Great recipe! Thank you!
I used baked sweet potato with these. Total winner with my 2.5 year old. Thank you xx