Pumpkin Pancakes Sugar and Gluten Free
I’ll be the first to admit that my diet gets monotonous quickly. Eggs and chicken for breakfast, grilled meat and steamed vegetables for supper much of the time. When I cook meat pies or other dishes, my diet becomes more diverse. These pumpkin pancakes, with no sugar and no gluten, made a delicious dinner very different from what we usually eat. Variety really is the spice of life!
The pancakes were quick and easy to make, and would also make an easy breakfast. I ate mine with homemade applesauce, while my husband graced his pancakes with Chokecherry syrup. (I’m grateful that he mostly eats with me, but I don’t impose my food restrictions on him.
The aroma from these pancakes as they were cooking was heavenly. My husband gave them two thumbs up, and said they could go in our regular meal rotation.
Pumpkin Pancakes, Recipe:
1/2 cup almond flour
2 Tablespoons coconut flour
2 Tablespoons vanilla protein powder
dash of salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/2 cup pumpkin puree
3 large eggs
1/2 teaspoon vanilla extract
Combine all dry ingredients in a large mixing bowl. Whisk eggs, pumpkin, and vanilla together in another bowl. Add wet ingredients to dry, mixing well. Mix will be rather thick. Spoon onto preheated, buttered griddle, then spread into a pancake shape using a spoon or spatula. Turn when browned on the first side. Continue cooking on medium to low heat, so that the pancakes can cook through. Serve warm, with butter. Makes six pancakes.
I hope you’ll try this recipe and let me know how you like it.