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Grain Free Pumpkin Pancakes Recipe
Completely grain free healthy pumpkin pancakes that are GAPS legal.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Servings:
2
servings
Calories:
136
kcal
Author:
Katie Wells
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:
4
small pancakes
|
Calories:
136
kcal
|
Carbohydrates:
2.9
g
|
Protein:
5.9
g
|
Fat:
11.5
g
|
Saturated Fat:
8.2
g
|
Cholesterol:
164
mg
|
Sodium:
63
mg
|
Fiber:
1
g
|
Sugar:
1.4
g