I love to eat eggs for breakfast, but there's nothing wrong with taking a break from the usual for a while. I've been tinkering with a recipe for pumpkin pancakes for a while, and this formulation is one that I ended up loving. The reason I like it so much is that it's not too carb-heavy. Note there is very little sweetener added. I purposefully added the minimal amount of honey to keep these higher on the protein side. I found them to be nice with just a little butter on top, but they're not so sweet on their own that they can't handle a little maple syrup. I actually dislike cloyingly sweet foods in the morning, so these were a real winner. These pancakes reheat really well, which is great because pancake making can be quite the undertaking when you are cooking for one. One batch can last a long time, and I if they don't reheat well it can be a real bummer. I tripled the batter and let it sit in the fridge overnight, and the pancakes tasted just as great as they would if the batter was fresh-made.
Grain-Free Pumpkin Spice Pancakes
For the dry ingredients:
1/4 cup + 2 tbsp almond meal
2 tbsp ground flax seeds
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp baking soda
pinch of salt
For the wet ingredients:
2 eggs, lightly beaten
1/4 cup cooked pumpkin puree
2 tbsp unsweetened almond milk
1 tsp honey
1/2 tsp pure vanilla extract
Coconut oil, or other oil of choice, for cooking
1. In a medium bowl, combine the dry ingredients. Mix well and set aside.
2. In another medium bowl, combine the wet ingredients. Fold the wet ingredients into the dry ingredients. You can put the mixture into the refrigerator at this point if you want to make the batter a day ahead.
3. Heat a large skillet or griddle over medium heat. Brush with oil, then add the batter. Lightly pat each pancake until they are about 1/4"-1/3" thick. Allow them to cook until they are browned on the bottom, then flip and cook through. Pancakes can be made ahead of time and re-heated.
- Servings vary depending on the size of pancakes. I made 4