Grain-free Pumpkin Pancakes.

I have always had a little bit of a problem making pancakes. I try and experiment with my own recipes, but they usually fail miserably, something I am definitely not used to! Needless to say that now whenever I make pancakes I find a recipe that I like and stick with it. Hopefully down the road I will be able to pioneer some of my own pancake recipes, but for now, I need help!

This mornings recipe comes from Kelly at The Spunky Coconut. She has some great ideas which you can try at her blog, and very nice cookbook(s) as well!

Grain-free Pumpkin Pancakes

    adapted from Kelly

    6  REAL eggs

    1 cup  organic canned pumpkin puree or homemade

    1/4 cup  grassfed whole raw milk or coconut milk

    1/4 cup  maple syrup or runny honey

    6 drops  Sweetleaf liquid stevia

    1 Tbsp  vanilla

    2 Tbsp  coconut oil or butter

    1/4 cup + 2 Tbsp  buckwheat flour (can use coconut flour)

    1 cup  unblanched almond flour

    2 tsp  pumpkin pie spice

    1 tsp  cinnamon

    1/2 tsp  baking soda

    1/2 tsp  baking powder
    pinch xantham gum - optional
    butter - for greasing the pan

To make the pancakes:

  1.  Puree first seven wet ingredients in your food processor.

  2.  Add remaining six dry ingredients and mix in food processor.  These first two steps may also be done with a whisk, as long as you whisk well.

  3.  Pour batter into a bowl with a spout for easy pouring.  Be careful, the batter is delicious! ;)

  4.  Heat up your griddle to around 325 degrees and grease with coconut oil, misto or butter.

  5.  Pour batter onto the griddle and smooth around with a spoon.

  6.  The pancakes are ready to flip when they are bubbly and the tops do not look shiny anymore.

  7.  Top with warm blueberries, maple syrup, ground pecans, walnuts, ground flaxseeds and sliced bananas!

  8.  Enjoy!

These pancakes were stellar! I couldn't believe the texture in Kelly's photo at first, but then when I made mine they really do look like the picture! They are very moist and fluffy, and the spices inside them make them aromatic and delicious. The almond flour in the batter also makes them a good source of protein! They kept me full and satisfied many hours later. I will definitely be making these again! 

-Update 1/10/10-

Kelly was kind enough to feature me on her blog! Check out what she said.

-Update 12/26/12-
I just made these with coconut flour instead of buckwheat flour (1/4 cup), didn't add any butter or coconut oil to the batter, used runny honey, and a pinch of xantham gum. They were delish! I was happy to not use the buckwheat, so now they are truly grain-free, paleo, primal.. etc. 


Happy pancake making!