Grainfree Pumpkin Pancakes

Grain-Free Pumpkin Pancakes

Eliminating gluten can be a powerful step towards resolving chronic health problems. Having made the commitment to eliminate gluten-containing grains often leaves one feeling bewildered and overwhelmed when planning meals.

What to eat for breakfast can be most challenging since wheat-containing products are the mainstay in the Standard American Diet ( often referred to as SAD). Think cereals, pancakes, waffles, breads, bagels, English muffins, breakfast wraps.

Substituting commercially available gluten-free products such as breads, bagels, and muffins for wheat-containing foods is a poor strategy since these products are generally nutritionally inferior, highly processed, and full of empty calories.

Whether you are on a gluten-free eating plan or just desire something different for a wholesome morning meal, I offer you the following gluten-free recipe that has been a favorite in my house and for many of my clients.

Grain Free Pumpkin Pancakes      
makes 6 pancakes

½ cup almond butter (will work with peanut butter as well)
½ cup unsweetened pumpkin puree
2 whole eggs
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
1 tablespoon maple syrup or honey
2 dashes of sea salt

OPTIONAL: pumpkin puree can be substituted for equal amount of unsweetened applesauce. Omit the pumpkin pie spice

Preheat oven to 350 F, and line a baking sheet with parchment paper.
In a medium bowl or food processor, combine all of the ingredients and mix until a smooth batter forms.
Use a ¼ cup measuring cup to scoop the batter on the parchment-lined baking sheet. I used a large baking sheet and was able to fit all 6 pancakes onto one sheet.
Bake for 10-12 minutes, until the pancakes are fluffy and golden.
Peel off the parchment paper and enjoy!
My favorite topping is a spread of apple butter

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