Pumpkin is full of vitamin A and antioxidant rich beta carotene.
That means it’s great for vision and packed with cancer fighting power. It’s also a great source of fiber, low in calories and sustains you for hours!
If you appreciate a thin pancake, you’ll love these. They turn out moist and delicious! A bit thicker then a crepe, but not nearly as thick as a flour based pancake. I love that you don’t even need to use flour for this recipe and you can include a vegetable in your breakfast! Throw some banana on top and you have a fruit portion too.
Don’t forget to save and eat the pumpkin seeds if you get a whole pumpkin, since they help lower your bad cholesterol and boost your mood. Toast them in the oven and add a bit of sea salt and they make a great snack!
This recipe is adapted from a cookbook called Practical Paleo and it’s written by Diane Sanfilippo, BS NC
You can also find this recipe on her website!
- 1/2 cup pumpkin puree (organic BPA free canned pumpkin or cooked pumpkin or hubbard squash)
- 4 organic eggs (to avoid GMO’s)
- 1 teaspoon pumpkin pie spice
- 2 tablespoons real maple syrup (optional)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 2 teaspoons Organic Earth Balance, dairy free buttery spread or cold pressed coconut oil for healthier choice (1 for the pan and 1 for the top of pancakes)
- Preheat skillet to medium heat.
- Whisk ingredients together (sifting dry spices into wet ingredients helps but isn’t necessary).
- Melt 1 tsp of Earth Balance in the pan per batch of 3 pancakes (I use less when using a ceramic coated pan).
- Using 1/8 cup measuring cup, scoop batter into circles onto the hot pan.
- When you see bubbles forming in the pancakes, check to see if they are nice and golden underneath and then flip them over.
- Remove in about 30 seconds on side two.
- Serve with only 1 tsp of maple syrup per 3 pancakes serving. This is a perfect amount and keeps it under control without feeling like you’re missing out.