Pumpkin Pancakes - Grain/Dairy Free
*It's October and time for the annual pilgrimage of pumpkin recipes ... so here's a re-post of one from a few years ago!
I can't believe it's FALL ... I mean seriously, where has the YEAR gone already?
I have a confession ... I'm not a big pumpkin lover ... sure, I'll eat them yummy pumpkin bars with the creamy cheese frosting slathered all over the top ... but other than that, no thank you, very much.
Until I made this recipe a few years ago when Hubby was traveling ... and I had made it a few times since then ... but it's been a little while now ... so in honor of FALL arriving, I am re posting the recipe and making this as part of the Sunday morning breakfast for Sonny Boy before he heads back home ...
The original recipe is from the Practical Paleo cookbook.
I've been picking up the pumpkin at ALDIS because it's 99 cents a can and it's all pumpkin ...
Oh ... I just remembered, it's time for Pumpkin head beer (and the newest one we tried, UFO Pumpkin Beer) ... and really, I know it's not "pumpkin" so to speak, but still...it gets my FALL vote!
Ok, so here's how I did it ... you want the real recipe? You will have to buy the book ... this is real close though!
3 eggs, lightly whisked, I used 3 because mine are extra large Costco size eggs :)
1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbs maple syrup
1 pinch of nutmeg
1 pinch of ground ginger
1 tsp cinnamon
1/4 tsp baking soda
2 tbs melted butter
Ready?
Whisk eggs so they are broken down and add in pumpkin, vanilla and syrup. Whisk til mixed well and add in dry ingredients along with melted butter, whisk til all incorporated
Grease a skillet and heat over medium heat. Scoop mix out using 1/4 cup measure and allow to cook til a few bubbles appear on surface, flip and continue cooking til done, just like regular pancakes.
Serve with a dab of butter and some sliced bananas on the side. Or just overwhelm the plate with bananas :)
This was good. Hubby most likely will think it's too egg-ish but I like it. I think Sonny Boy will like too since he's gotten into the more healthier eating too (requested I get more coconut oil and almond butter for him)
My first time making these, I had a few issues ... started out with the teflon griddle and a little butter ...
I can't believe it's FALL ... I mean seriously, where has the YEAR gone already?
I have a confession ... I'm not a big pumpkin lover ... sure, I'll eat them yummy pumpkin bars with the creamy cheese frosting slathered all over the top ... but other than that, no thank you, very much.
Until I made this recipe a few years ago when Hubby was traveling ... and I had made it a few times since then ... but it's been a little while now ... so in honor of FALL arriving, I am re posting the recipe and making this as part of the Sunday morning breakfast for Sonny Boy before he heads back home ...
The original recipe is from the Practical Paleo cookbook.
I've been picking up the pumpkin at ALDIS because it's 99 cents a can and it's all pumpkin ...
Oh ... I just remembered, it's time for Pumpkin head beer (and the newest one we tried, UFO Pumpkin Beer) ... and really, I know it's not "pumpkin" so to speak, but still...it gets my FALL vote!
Ok, so here's how I did it ... you want the real recipe? You will have to buy the book ... this is real close though!
3 eggs, lightly whisked, I used 3 because mine are extra large Costco size eggs :)
1/2 cup canned pumpkin
1 tsp vanilla extract
2 tbs maple syrup
1 pinch of nutmeg
1 pinch of ground ginger
1 tsp cinnamon
1/4 tsp baking soda
2 tbs melted butter
Ready?
Whisk eggs so they are broken down and add in pumpkin, vanilla and syrup. Whisk til mixed well and add in dry ingredients along with melted butter, whisk til all incorporated
Grease a skillet and heat over medium heat. Scoop mix out using 1/4 cup measure and allow to cook til a few bubbles appear on surface, flip and continue cooking til done, just like regular pancakes.
Serve with a dab of butter and some sliced bananas on the side. Or just overwhelm the plate with bananas :)
This was good. Hubby most likely will think it's too egg-ish but I like it. I think Sonny Boy will like too since he's gotten into the more healthier eating too (requested I get more coconut oil and almond butter for him)
My first time making these, I had a few issues ... started out with the teflon griddle and a little butter ...
I switched out to my super cool non stick pan with LOTS of butter for round 2 which is how I got 4 PERFECT cakes ...
Do you like FALL and are you even ready for the switch from Summer to Fall? How about pumpkin? Yea or Nay?
I don't think i ever made pancakes without flour...but being Paleo I can understand. Like you I'm not a big pumpkin girl either...except i made a chili with it and really liked it. Thanks for stopping by and giving me sound advice on our remodel gone bad. I plan on taking him to small claims court...even if i don't get any money I will fill a bit more satisfied than I an now.
ReplyDeletePumpkin in chili? Hmmm...that might be another way to try ;-) Good luck on the remodel issue :)
DeleteMy son is cutting back on gluten so this is perfect timing! Your Pumpkin Pancakes look absolutely delicious. Thank you for sharing with us at Hearth and Soul, Jan.
ReplyDelete