As most of you know who have looked at this blog, I love pancakes. They are one of the main foods dominating my foodie fantasies. I cannot get enough of this fluffy, lightly sweet, blank-canvas-begging-for-all-manner-of-toppings dish. Pumpkin is also another favorite over here. So versatile and yummy. Cheesecakes, donuts, pastas, lasagnas, cookies and yes, pancakes, all made with pumpkin are just the bomb.
This morning, I discovered what is likely to become my new go-to pancake recipe. Grain-free, lactose-free, sugar-free and nearly raw, this is an awesome one. The two magical ingredients in these are canned pumpkin and almond flour (aka ground almonds). Clocking in at about 250 calories for 4 pancakes, these guys are a sweet deal.
I was skeptical, imagining the taste plain and boring. Nope. It was as though eating pumpkin pie, with strawberries on the side and syrup on top. I downed the entire plate in minutes and was dying for more. YUM.
Happy Sunday brunching!!
2/3 cup of canned pumpkin
1.5 tablespoon of maple syrup
1 teaspoon of vanilla extract
1 teaspoon baking powder
1 tablespoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 cup + one or two more tablespoons of almond flour (aka, almonds, ground up into a powder consistency).
- Mix all of ingredients (minus the almond flour) in a medium bowl. Stir until well combined.
- Add in the almond flour. Mix well.
- On a frying pan over medium heat, cook the pancakes. I recommend 2-3 tablespoons of batter per pancake. Smooth them out a bit so they aren’t so full on top. Otherwise, flipping them as well as cooking them through will be more difficult.
- The pancakes will have a fluffy consistency when finished. Let cook for roughly 2 minutes on the first side, then flip.
- They are finished when golden brown on each side and the edges are set.
- Serve with maple syrup, coconut cream, Greek yogurt, fruit, the skies the limit. (Mine are topped with coconut cream- from the can, mixed with some honey. Oh yeah).
Leftovers can be stored in an airtight container for up to 3 days in the fridge.