These grain-free pumpkin pancakes are delicious any time of the year, but are an especially satisfying treat on cool Autumn mornings. Try serving them with a small amount of Grade B pure maple syrup and chopped hazelnuts. Pumpkin is a great source of fiber, beta-carotene, and Vitamin C and a wonderful way to eat seasonally.
- 3 eggs
- 1 can pumpkin puree or 2 cups cooked pumpkin
- 3 Tbs butter or coconut oil, melted
- 1 Tbs honey (optional)
- 2 cups almond flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- approx 1 Tbs coconut oil for cooking
Beat eggs in a medium mixing bowl. Add pumpkin puree, honey, and 3 Tbs melted butter or oil and mix well. In another bowl mix the flour, baking soda, and spices. Add the dry ingredients to the wet mixture and blend well. Melt a small amount of coconut oil in a large skillet over medium low heat. When the skillet is hot but the oil is not smoking, pour 1/3 cup portions of pancake batter into the pan so that the pancakes fill the pan but don’t touch.
Cover the skillet with a lid and allow the pancakes to cook for approximately 3 to 5 minutes before flipping to cook the second side. Test the pancakes before flipping by sliding a spatula under them. They are ready to flip when the bottom has browned and the spatula easily slides under. Cover and cook the second side for an additional 3 to 5 minutes or until both sides are browned but not burnt, and the pancake is no longer wet in the middle. The pancakes can be kept warm in a low oven (150-200 degrees F) while you cook the rest of the batter. Add more coconut oil to the skillet as needed so the pancakes don’t stick.
Note: Grain-free pancakes are more delicate than typical pancakes. They burn more easily and should be cooked at a lower temperature. They cook more evenly when the batter is carefully spread out in the pan with the back of a spoon.