Pumpkin Pie Pancakes

These pancakes are rich in proteins and good fats. They are the perfect breakfast, snack on the run, or for kiddies lunchboxes because they are also filling and super delicious! Not only are they dairy, gluten, grain and sugar free the are suitable for the strict GAP’s diet that our family has followed to heal our damaged guts. I make a big batch of batter and keep it in the fridge to save time in the mornings so its just a few minutes of cooking the pancakes.

Ingredients
  • 1 cup homemade nut butter – I like almond and cashew (almond only if you are focusing on fat burning, if you choose to use store bought, do try and get raw and organic if your can and make sure there is nothing else added.
  • 1 cup puree’d pumpkin.
  • 3 eggs (My daughter initially had a intolerance to the protein in eggs so you can also make this with just the yolks, just add a couple more in, they are just a little more fragile).
  • 1/2tsp of nutmeg or cinnamon.
  • Optional pure vanilla extract, beans or paste
Instructions
  • Preheat your frying pan on a low heat with some coconut oil.
  • Blend all ingredients together in a blender. Length of time depends of your preference of pancake consistency. I don’t mind a few crunchy nuts so I only blend for less than 10secs, for smoother pancake mix you may need 20seconds.
  • Pour two Tablespoons of the batter into the frying pan, I usually only get a couple in my pan.
  • Cook over the low heat for about 5mins or until air bubbles form through batter and then flip and cook the other side.

These pancakes are fine served without a condiment or topping, however feel free to dress them up with a little honey and fresh fruit.

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