Pumpkin spice pancakes

With Sugar Free September underway a few people have been asking me for my Pumpkin Spice Pancake recipe. Well the truth is that I can’t take all the credit as I’ve simply modified the recipe found in Practical Paleo by Diane Sanfilippo. The main differences are that I add 1-2 tablespoons of coconut flour to thicken the batter, I use homemade pumpkin puree and I don’t add any sweetener. The original recipe contains no coconut flour, uses canned pumpkin puree (which I don’t think you can buy in Australia) and 1-2 tablespoons of maple syrup or honey. To make Pumpkin Puree simply boil fresh pumpkin in water until tender, drain off the excess water and when cooled blend the pumpkin with a hand held blender or food processor. I make a large batch and freeze in 1/2 cup portions so that I can just defrost when I need

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Makes 8 pancakes or 2 serves.

Ingredients

  • 4 eggs
  • ½ cup pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (to make your own see below)
  • ¼ tsp baking powder
  • 1-2 tbsp of coconut flour or quinoa flakes
  • 2 tbsp melted butter or coconut oil
  • Pinch of sea salt

Homemade Pumpkin Pie Spice Mix (makes 1/4 cup)

  • 2 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1/2 tbsp allspice
  • 1/2 tbsp ground cloves
  • 1/2 tbsp ground nutmeg

Instructions to make pancakes

  1. Whisk the eggs, pumpkin puree, and maple syrup or honey if using.
  2. Sift the cinnamon, pumpkin pie spice, coconut flour, and baking soda into the wet ingredients and mix well.
  3. Melt 2 tablespoons of butter or oil and mix into the batter.
  4. Grease a fry pan and when hot, pour the batter in to make pancakes of your desired size. Cook like normal pancakes, when bubbles appear, flip the pancakes once to finish cooking.
  5. Serve with grass-fed butter and cinnamon or sugar free Berry Chia Jam
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2 thoughts on “Pumpkin spice pancakes

  1. Pingback: Sugar Free September – Update and Meals | Simply Nourishing

  2. Pingback: Sugar Free September – Week 2 Update | Simply Nourishing

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