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
Makes 8 pancakes or 2 serves.
- 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
- Whisk the eggs, pumpkin puree, and maple syrup or honey if using.
- Sift the cinnamon, pumpkin pie spice, coconut flour, and baking soda into the wet ingredients and mix well.
- Melt 2 tablespoons of butter or oil and mix into the batter.
- 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.
- Serve with grass-fed butter and cinnamon or sugar free Berry Chia Jam