Grain Free Pumpkin Pancakes
I’ve been trying to work on some “gut friendly” recipes, but it’s difficult because everyone tolerates different things! Alyssa and I have learned over the years that there is no “one gut diet fits all”, or any diet or eating pattern for that matter. We’ve come to realize that while it’s important to do your research on what’s recommended, what really makes the difference is then really figuring out what causes your symptoms to flare and what makes you feel good.
These Grain Free Pumpkin Pancakes are gluten and dairy free, so they fit the bill for many “gut friendly” diets. Plus, they have eggs for protein and flax seed for fiber, so they’ll keep you full all morning. If you can’t tolerate traditional pancakes, give these a whirl!
- 4 eggs
- 1 cup pumpkin
- 2-3 tablespoon maple syrup
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie or apple pie spice
- ½ teaspoon baking powder
- 2 tablespoon ground flaxseed
- Dash salt
- 1 teaspoon vanilla
- 1/3 cup coconut flour
- Whisk 4 eggs together until well combined and slightly airy.
- Add the pumpkin, maple syrup, cinnamon, pumpkin spice, baking powder, flaxseed meal, salt, and vanilla. Mix until combined.
- Preheat a pancake griddle or large non-stick skillet on low heat (250°-350° F)
- Grease the griddle with coconut oil. Use a 1/4 measuring cup to scoop out the batter. Pour onto the griddle, then gently use the bottom of the measuring cup or the back of a spoon to flatten out the batter (tap or swirl). Repeat.
- Cook for 5-6 minutes, until the edges are cooked. Flip, then cook the second side for 4-5 minutes.