Grain Free Pumpkin Pancakes

By [e-mail]

From Empowered Sustenance with lots of tweaks. The original recipe only calls for the eggs, pumpkin, and cinnamon! They have a texture more like crepes. However if you follow Modification 1, the pancakes get a little thicker and fluff up a bit. I forgot to use coconut oil on the griddle when I made them and surprisingly, they didn't stick terribly and I was able to successfully flip them. I have only tried to make these once so far using the additions listed under modification 1, along with adding a little bit of maple syrup. The batter is very thin and made really thin pancakes. I ended up adding more almond flour to a small amount of remaining batter and those pancakes were a little thicker and I liked that better. Experiment! Definitely make again and continue to perfect!

Ingredients

• Modification 1:
• 2 eggs
• 1/4 cup pumpkin purée
• 1/8 t cinnamon
• Coconut oil for pan
• Raw butter, raw honey, maple syrup, or fruit for serving
• Add 1 t vanilla
• 1/8 cup almond flour
• 1/2 t baking soda
• 1/2 t baking powder
• Pinch of salt
• Modification 2:
• 1 T coconut flour
• Pinch of salt
• Bit of vanilla
• Touch of maple syrup
• Modification 3:
• Pinch of salt
• Bit of vanilla

Preparation

Step 1

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.

I suggest for modification 1 that you combine the dry ingredients in a separate bowl and whisk together to break up the lumps in the almond flour. Then combine with the wet ingredients and let sit for 15 minutes before cooking.