Who doesn’t love a lush stack of fresh pancakes for breakfast?! I absolutely love them! These pumpkin pancakes are one of my favourite breakfast recipes from the Real Food Pledge Cookbook. They are healthy and super quick to make.
If I am having pumpkin for dinner, I will cook extra so that I can make these in the morning, or freezing cooked pumpkin in zip lock bags is a great idea as well.
Amazingly these pancakes are gluten, dairy and sugar free, making them a much healthier option than regular pancakes. You can drizzle natural maple syrup or honey on them to sweeten them, then throw some fresh berries on top for the ultimate pancake stack.
My kids love these pumpkin pancakes, yet they will not eat pumpkin, go figure! I hope your family loves this recipe as much as mine does. It is the perfect way to enjoy a weekend breaky together.
- 6 eggs
- 3⁄4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cardamom
- 3 tablespoons coconut flour 1⁄4 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon of coconut oil
- In a large bowl or blender mix together eggs, pumpkin, vanilla, cinnamon, nutmeg and cardamom.
- Add the baking soda & coconut flour, mix until combined.
- Heat a pan over a medium heat & grease with 1 teaspoon of coconut oil.
- Pour the batter into the pan to make a pancake.
- Allow the pancake to cook for a few minutes and flip it once bubbles start to appear.
- Cook the other side for one or two more minutes. Repeat until all of the batter is made into pancakes.
- You could serve them with a side of bacon, fresh berries, coconut yoghurt or natural maple syrup.