Flourless Pumpkin Pancakes Food
PUMPKIN PANCAKES - NO FLOUR
I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!
Provided by FLKeysJen
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
- Serve with butter and cinnamon, or sliced bananas and maple syrup.
Nutrition Facts : Calories 262.1, Fat 13.8, SaturatedFat 5.8, Cholesterol 382.1, Sodium 481.7, Carbohydrate 21.1, Fiber 4.1, Sugar 10, Protein 14
FLOURLESS PUMPKIN PANCAKES
These Flourless Pumpkin Pancakes are paleo, gluten-free and packed with big pumpkin flavor. The essence of cozy, cool Autumn mornings. Fall just got better!!!
Provided by Kim
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Heat greased skillet or griddle over medium heat.
- Stir all ingredients together in a medium bowl until smooth.
- Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
- When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.
Nutrition Facts : ServingSize 1 serving of 6 pancakes, Calories 214 kcal, Carbohydrate 11.8 g, Protein 16 g, Fat 12.4 g, SaturatedFat 3.2 g, Cholesterol 372 mg, Sodium 147 mg, Fiber 7 g, Sugar 4.4 g, UnsaturatedFat 6.9 g
FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES
I came up with these pancakes for my son who can't eat Gluten and Casein. They are very thin and light with just the right amount of sweetness.
Provided by two happy children
Categories Breakfast
Time 10m
Yield 4-6 pancakes, 2 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.
HEALTHY PUMPKIN SEED PANCAKES - FLOURLESS AND LOW CARB
I'm always on the look out for unique and healthy recipes. I found this on a Candida recipe forum and I altered it a bit to suit my tastes. I don't have Candida, but I thought this looked like a healthy pancake and decided to try it. Turned out great! It is more dense than a normal pancake and has a nice nutty flavor to it. Plus you get all the great benefits of eating pumpkin seeds. :-)
Provided by EasternCook
Categories Breakfast
Time 25m
Yield 4 medium sized pancakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into blender. Blend until you get a good pancake batter consistency. And more water if needed.
- Add stevia powder and vanilla and blend to combine.
- Pour batter onto oiled pan. (non-stick works well).
- Cook on medium low heat until browned on one side, then flip and cook until done. About 3 - 4 minutes on each side, more or less depending on how thick/dense your pancake mixture is.
Nutrition Facts : Calories 219.5, Fat 19.2, SaturatedFat 3.5, Sodium 7.6, Carbohydrate 6.3, Fiber 1.4, Sugar 0.5, Protein 8.5
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FLOURLESS PUMPKIN PANCAKES - KIRBIE'S CRAVINGS
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Cuisine AmericanTotal Time 15 minsCategory BreakfastCalories 262 per serving
- In a blender, add all ingredients except maple syrup. Blend on high speed until everything is evenly mixed and oats are the size of large crumbs.
- Grease a skillet or griddle with cooking oil spray and bring to medium heat. Pour 2 tbsp of batter into the skillet once it is hot. Try to keep the batter to 2 tbsp because if they are too big the pancakes will be hard to flip and will start to burn before they are fully cooked.
- Cook pancake until bubbles appear on the surface and begin to pop. Carefully flip pancake over and cook a few more minutes until it is cooked on both sides. The first pancake will likely come out looking unevenly colored, but the pancakes you cook in the same spot after should look golden brown on top. Repeat with remaining batter.
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Reviews 10Total Time 20 minsCategory BreakfastCalories 147 per serving
- To a large mixing bowl, add eggs and mix on high for 1 minute using an electric mixer. To the bowl of beaten eggs, add vanilla extract, monk fruit sweetener, cinnamon, cream of tartar, ground nutmeg, ground ginger, salt, ground allspice, and ground cloves and continue to mix with an electric mixer.
- With the electric mixer turned to medium-high speed, in small batches, slowly add psyllium husk to a bowl of egg mixture and mix until all ingredients are well-incorporated and the mixture is frothy about 1 minute.
- Spray a small pan with non-stick cooking spray and heat over medium heat*. Once the pan is heated, cook pancakes one-by-one, pouring a ½ cup of egg mixture into pan at a time. Wait to flip pancakes until bubbles form. Re-apply non-stick cooking spray to the pan before cooking each pancake.
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