Pumpkin Pancakes (Gluten/grain free, Paleo, GAPS)

The Search for the perfect pumpkin pancake (Gluten free, Paleo, GAPS)

I spent the past 3 mornings experimenting, trying to cook the perfect pumpkin pancake. I found a simple recipe on Empowered Sustenance for grain free pancakes. I made pancakes with no flour, with coconut flour, and with almond flour. Personally, I liked the pancakes without any flour at all. Very crepe-like and super yummy. My 1 and ½ year old ate 7 of them for breakfast with apple sauce yesterday. If you like a fluffier pancake, try adding the coconut or almond flour plus a little baking soda….. I found that the almond meal ones need a lower temperature because they burns more easily. I also made them with butternut squash one morning, and they were delicious!!!

The Perfect Pumpkin Pancake

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Author: Katja from the Savory Lotus

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Ingredients

Scale

4 eggs (preferably from pastured chickens)
½ cup pumpkin puree (or any other squash) (I used fresh baked but canned should be OK)
1/2 tsp vanilla extract
1/2- 1 tsp spices of choice (I used mix of cinnamon, allspice, and ginger but can try nutmeg or clove)
butter, ghee, or coconut oil to cook pancakes in
pinch of celtic sea salt (I use THIS one)
OPTIONAL (for fluffier pancake)
2 TBS sifted coconut flour (like this) OR 3 TBS almond flour (like this)
1/4 tsp baking soda
apple sauce, fruit or raw honey to serve with pancakes

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Instructions

Whisk eggs and pumpkin puree.
Add vanilla and spices.(add flour here if desired)
Grease skillet with butter/ghee/coconut oil . Spoon pancake mixture onto pan.
Once bubbles begin to form and edges are a bit dry, flip once to finish cooking pancake.
Serve with apple sauce, fruit, or honey.
Makes about 12 small pancakes
For sweeter pancakes, you can add 1-2 TBS any liquid sweetener to batter, but it really doesn’t need it!!!