Pumpkin Pancakes

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I absolutely love these pumpkin pancakes – because they are so deliciously healthy AND they actually don’t taste like pumpkin at all… they taste like REAL pancakes… and that is why this is my favorite healthy pancake recipe!

This recipe is grain, gluten, dairy and refined sugar free. It’s perfect for anyone following a healthier diet and it’s also great for anyone following the Paleo diet, the Banting diet or a low-carb diet.

These pancakes are also a well balanced meal – they contain good protein, healthy essential fats, minerals, vitamins and antioxidants.

I hope that you LOVE making these pancakes as much as I do!

Make them for friends & family or for just for yourself, they’re ideal for breakfast, brunch, a healthy treat or a super cheeky snack!

Here’s what I like to use…

Ingredients:

-1/3 cup pumpkin puree
-2 free-ranged eggs
-2 tablespoons unsweetened nut butter (macadamia or almond are the best)
-2 tablespoons coconut flour (not heaped)
-1 teaspoon ground vanilla powder/ pure vanilla extract
-1 teaspoon cinnamon
-tiny pinch sea salt

-cold-pressed coconut oil to fry (or another good coking oil)

(serves 1 or 2 – simply double or triple recipe to make more)

Suggested toppings (aka my favorite toppings):

-a drizzle of 100% pure maple syrup
-an extra sprinkle of cinnamon
-additional nut butter
-chopped pecan nuts
-sliced almonds
-fresh berries (I love to use blueberries)
-fresh banana slices

Instructions:

-steam or roast diced pumpkin until soft (without oil) and then puree in a blender or smash with a fork OR just use ready cooked pumpkin puree (I like to steam diced pumpkin for about 20 minutes)

-mix 1/3 cup pumpkin puree with the eggs, nut butter, vanilla, cinnamon and sea salt together or place them in a blender to get the batter really smooth (this is what I do)

-once blended or mixed really well, add the coconut flour to the batter and mix again (getting rid of any lumps)

-grease the pan with coconut oil (or another good cooking oil) and fry the pancakes 1 or 2 at a time over a medium-high heat

-when the pancake batter starts to bubble, you’ll know they are ready to be flipped (wait for a few bubbles)

-grease the pan with a little bit of coconut oil again when necessary (I usually do it every time or every second time)

-serve fresh & hot, drizzle with pure maple syrup (optional) or honey or more nut butter (or whatever you like) and garnish with chopped nuts & fresh berries (optional) OR see my suggested toppings listed above

-eat, share (or don’t share – they’re so yummy you might not want to) & enjoy every bite!

Made with love by Liezl Jayne xo