No Flour Pumpkin Pancakes Lips Will Smack Ur Face

9
Genny Bortner

By
@gennybb

Several years ago I learned that even though I was eating the "good" whole wheat carbs, I was having too much of a good thing. So my journey of finding new options began.I still eat whole wheat, but limit whenever there is another tasty option. I love pumpkin pancakes during the holidays, but this was on my list of "too indulgent" and saved for special occasions. When I found this recipe, I rushed out, bought the canned pumpkin and have been eating them at least 3 to 4 times a week. You will not believe how easy it is...it's crazy simple, FAST, and...Y.U.M.M.Y + guilt free, Whoohooooo!

Rating:

★★★★★ 1 vote

Comments:
Prep:
5 Min
Cook:
10 Min

Ingredients

  • 1/4 c
    pure pumpkin (canned) i use libby's- ingredients should only say "pumpkin"
  • 2 large
    whole eggs
  • 1 dash(es)
    cinnamon, ground
  • 1 dash(es)
    allspice, ground
  • 1 dash(es)
    pumpkin spice
  • 1 Tbsp
    coconut oil- organic from traders joes is cheap and delicious!

How to Make No Flour Pumpkin Pancakes Lips Will Smack Ur Face

Step-by-Step

  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!

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