Pumpkin Pancakes No Flour Food

WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
• In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
• If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
• Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
• Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

FLOURLESS PUMPKIN PANCAKES

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.

NO FLOUR PUMPKIN PANCAKES LIPS WILL SMACK UR FACE

Steps:

• 1. This recipe can be used for pancakes OR crepes because the batter is so thin. The only difference is the size you pour in the pan. EXCELLENT for both.
• 2. Mix all ingredients in a bowl with a whisk. You will see the batter is thin, so don't be worried and expect it to look like real pancake batter. *SIDE NOTE* The original recipe I found online only included cinnamon. But, I thought the other two kicked it up notch. Also, I like to add a half or full packet of Stevia to sweeten it since I don't use syrup. Since the pumpkin is a bit on the bland side, feel free to add more seasoning than called for (I like more than that), or add another to zest it up. I like putting a dash of cayenne pepper to blend with the sweetness (only if I use the Stevia). This REALLY makes the pumpkin POP! Not hot, only enhance all the flavors.
• 3. Lightly coat your cast iron pan with the coconut oil (prefered). *If you don't have the coconut oil OR the cast iron, you can still use what you have on hand. I just prefer them. Coconut oil is best over olive when heating in a pan, plus will enhance the flavors.
• 4. Once the cast iron is nice and hot(sizzle), place a spoonful of batter. This will give you a "silver dollar" size. If you have a larger pan and spatchula you can do larger circles for regular size or crepes.
• 5. I'm the worst at timing, so I just eyeball them. Usually let it sit for a couple of mins, or until the thin batter is firm on the bottom and easily flipped.
• 6. Once golden brown, add to plate, and add what you like to it. I've also added an Apple Cider syrup recipe if you want it sweet. * Because they are so thin, this recipe is excellent for pumpkin crepes. Add a little ice cream, or ricotta and drizzle with warm caramel for a easy dessert one night...oh lordy!

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

HEALTHY PUMPKIN PANCAKES (VEGAN + GF)

Steps:

• Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
• Let the batter sit for at least 5 minutes, for the mixture to thicken.
• Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

PUMPKIN PANCAKES - NO FLOUR

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.

HEALTHY PUMPKIN PANCAKES

Steps:

• In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
• In a small bowl or saucepan, melt the butter. Set aside to cool.
• In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
• To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
• Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
• To cook: If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
• Melt a little butter on the skillet, or coat with nonstick spray (some nonstick surfaces may not need any butter/spray at all). Scoop the batter by scant 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
• Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.