Every Fall I start hunting for pumpkin recipes. It started out with my introduction to pumpkin pie; after moving to the United States from Australia, I was amazed to find pumpkin so frequently used as a dessert food! Growing up we only ate it roasted or in soup. Pumpkin pie was new and exciting. I loved it.
It didn’t take me long to catch on and I quickly moved from pumpkin pie to pumpkin bread and pumpkin cookies, and even pumpkin lattes. It’s a Fall obsession I share with many of you, I’m sure.
A few health challenges this year have resulted in the need to avoid gluten. So, I’ve had to hunt for gluten-free pumpkin recipes. The following pumpkin pancakes are one of my happy discoveries. They’re dairy-free and grain-free, too.
These pumpkin pancakes have the signature fall flavor of cinnamon, cloves, and nutmeg and are well suited to breakfast or an afternoon snack.
These pumpkin pancakes are very flexible (literally) and can even be rolled up, crepe-style. They could be filled with cream cheese, whipped cream and berries, or whatever takes your fancy (I’m thinking a savoring filling might work, too. Finely chopped ham and lettuce, perhaps?).
Pumpkin Pancakes (gluten-free, grain-free, and dairy-free)
- 4 eggs
- 1/2 cup pumpkin puree
- 2 tablespoons butter, melted (can substituted coconut oil, if needed)
1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey (may increase to 2 tablespoons, if desired)
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch sea salt
- extra butter for greasing the pan
Yields 8 to 10 pancakes. Adapted from Practical Paleo by Diane Sanfilippo.
In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honey) together. Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine. Add the melted butter (or coconut oil) and mix until well blended. Heat a skillet over medium heat and melt a little butter. Allow to warm up before pouring in the batter. Pour batter into the pan to the size of pancake you desire. I find that pancakes on the smaller side work better for this recipe. Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking. Serve with butter, jam, or whipped cream! Or eat alone.
Try to keep little hands away. Or don’t!
Two important recipe notes:
1. The batter is quite thin. It might appear that some type of flour is needed for thickening, but it isn’t. The pancakes thicken as they cook. If the pancakes are too thin for your liking, add 1 to 2 tablespoons of coconut flour (sift in when adding dry ingredients).
2. Make sure the pan is well heated before you begin cooking. If not, the pancakes will spread and be very thin and difficult to flip.
What do you make with pumpkin? Feel free to share recipes!
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