Brief Description

Makes 4 Pancakes (each 4 inches across) *This recipe is gluten-free, grain-free, dairy-free, nut-free, sugar-free (based on your sweetener preference), oil-free, and soy-free.*

Main Ingredient

pumpkin

Category:  Breakfast

Cuisine:  American

Prep Time:  15 min(s)

Cook Time:  0 min(s)

Recipe Type:  Private

Source:

http://madetoglow.com/2013/11/29/flourless-pumpkin-pancakes-gluten-free-dairy-free/?utm_source=buffer&utm_campaign=Buffer&utm_content=bufferdf06e&utm_medium=facebook

Tags:

Breakfast/Brunch Gluten-Free Dairy-Free Sugar-free

Notes:

creator, Alexandra Maul- I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free) – some are watery than others, but they’ve all worked very well. However, if the batter does not seem liquidy enough, put just enough batter on your pan for one pancake to test it. Once it cooks, if it’s not to your liking, you may want to add a splash of nondairy milk, like unsweetened coconut or almond milk, to the rest of the batter. - If you grind your own flax seed, make sure it is finely ground (like the flax seed meal you would find in the store). - I have quadrupled the batter to make enough for breakfast for a week. Store them in the fridge or freezer then reheat in the morning. Easy! - This takes 15 minutes start to finish so it’s simple to make on a weekday, but also luxurious and indulgent for weekends, especially long holiday weekends such as this one! My favorite way to top these so far have been with my healthy Chocolate ‘Frosting’ or Chocolate Peanut Butter Swirl, pomegranate seeds, and cacao nibs. I’ve also used fresh figs, assorted berries, a drizzle of coconut butter, and hemp seeds. I know they would also be delicious topped with chocolate chips, toasted walnuts or pecans, and raspberries! Other favorite ways include a layer of creamy nut butter topped with cacao nibs. My hubby loved them with pure maple syrup. Enjoy!

Posted By:  ascarr

Posted On:  Dec 07, 2013