Pumpkin Pancakes - No Flour
photo by FLKeysJen
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 eggs
- 118.29 ml canned pumpkin
- 4.92 ml pure vanilla extract
- 1 mashed banana
- 4.92 ml pumpkin pie spice
- 4.92 ml cinnamon
- 1.23 ml baking soda
- 9.85 ml butter (plus extra for pan frying) or 9.85 ml coconut oil (plus extra for pan frying)
directions
- Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
- Serve with butter and cinnamon, or sliced bananas and maple syrup.
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Reviews
-
As the intro states, I, too, was intrigued by the concept of pancakes without flour. These are very moist and flavorful, and do resemble pumpkin pie filling a bit in texture. The tips to grease the pan well and be careful in flipping (love the "sloppy omelette" description - very true) are key. Also, I tend to make large pancakes - no little silver dollars here - and I found it easier to reduce the size of the pancakes to facilitate the flipping process. Thanks for sharing! Made for Best of '12 tag.
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I remember a few years ago when the DS, and I went to a national chain restaurant to have pumpkin pancakes. These pancakes outscored them by far. Very easy to make, and had no issues during the preparation. The pumpkin was enough, but not overpowering. I did melt some butter, and added some cinnamon, ( 1/2 teaspoon), which to us was enough. Made for PRMR tag, made for a nice addition to breakfast.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida