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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
- 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)
- 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.
Ever made grain free pancakes? What’s your favorite? Share below!
Discussion (42 Comments)
Sandy Nelson Smart
These totally saved us when we were on the Gaps intro diet – thank you!
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 🙂
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.
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!
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.
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…
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!!
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!
Just made these and they are pretty much like flat little omlettes. Minimal pumpkin taste. Hopefully butter & maple syrup can save them!
Kelly Cook Moen
These look just wonderful! I am excited to try them!
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.
Yes, the texture is amazing! They are pliable and tender and look just like “real” pancakes. I hope you enjoy them!