HEALTHY PUMPKIN PANCAKES (VEGAN + GF)
These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!
Provided by Arman
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
- Let the batter sit for at least 5 minutes, for the mixture to thicken.
- Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 349 mg, Fiber 3 g
FLOURLESS PUMPKIN PANCAKES
These Flourless Pumpkin Pancakes are paleo, gluten-free and packed with big pumpkin flavor. The essence of cozy, cool Autumn mornings. Fall just got better!!!
Provided by Kim
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat greased skillet or griddle over medium heat.
- Stir all ingredients together in a medium bowl until smooth.
- Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
- When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.
Nutrition Facts : ServingSize 1 serving of 6 pancakes, Calories 214 kcal, Carbohydrate 11.8 g, Protein 16 g, Fat 12.4 g, SaturatedFat 3.2 g, Cholesterol 372 mg, Sodium 147 mg, Fiber 7 g, Sugar 4.4 g, UnsaturatedFat 6.9 g
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
NO FLOUR PUMPKIN PANCAKES LIPS WILL SMACK UR FACE
Several years ago I learned that even though I was eating the "good" whole wheat carbs, I was having too much of a good thing. So my journey of finding new options began.I still eat whole wheat, but limit whenever there is another tasty option. I love pumpkin pancakes during the holidays, but this was on my list of "too...
Provided by Genny Bortner
Categories Pancakes
Time 15m
Number Of Ingredients 6
Steps:
- 1. This recipe can be used for pancakes OR crepes because the batter is so thin. The only difference is the size you pour in the pan. EXCELLENT for both.
- 2. Mix all ingredients in a bowl with a whisk. You will see the batter is thin, so don't be worried and expect it to look like real pancake batter. *SIDE NOTE* The original recipe I found online only included cinnamon. But, I thought the other two kicked it up notch. Also, I like to add a half or full packet of Stevia to sweeten it since I don't use syrup. Since the pumpkin is a bit on the bland side, feel free to add more seasoning than called for (I like more than that), or add another to zest it up. I like putting a dash of cayenne pepper to blend with the sweetness (only if I use the Stevia). This REALLY makes the pumpkin POP! Not hot, only enhance all the flavors.
- 3. Lightly coat your cast iron pan with the coconut oil (prefered). *If you don't have the coconut oil OR the cast iron, you can still use what you have on hand. I just prefer them. Coconut oil is best over olive when heating in a pan, plus will enhance the flavors.
- 4. Once the cast iron is nice and hot(sizzle), place a spoonful of batter. This will give you a "silver dollar" size. If you have a larger pan and spatchula you can do larger circles for regular size or crepes.
- 5. I'm the worst at timing, so I just eyeball them. Usually let it sit for a couple of mins, or until the thin batter is firm on the bottom and easily flipped.
- 6. Once golden brown, add to plate, and add what you like to it. I've also added an Apple Cider syrup recipe if you want it sweet. * Because they are so thin, this recipe is excellent for pumpkin crepes. Add a little ice cream, or ricotta and drizzle with warm caramel for a easy dessert one night...oh lordy!
PUMPKIN PANCAKES - NO FLOUR
I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!
Provided by FLKeysJen
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
- Serve with butter and cinnamon, or sliced bananas and maple syrup.
Nutrition Facts : Calories 262.1, Fat 13.8, SaturatedFat 5.8, Cholesterol 382.1, Sodium 481.7, Carbohydrate 21.1, Fiber 4.1, Sugar 10, Protein 14
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