Flourless Pumpkin Crepes

Prep Time 5 min.
Cook Time 5-10 min.
Pumpkin Pancakes

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!

Ingredients

Wet ingredients

  • 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)

Dry spices

  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda

For pan

  • 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)

 

Directions

  1. Preheat skillet to medium heat.
  2. Whisk ingredients together (sifting dry spices into wet ingredients helps but isn’t necessary).
  3. Melt 1 tsp of Earth Balance in the pan per batch of 3 pancakes (I use less when using a ceramic coated pan).
  4. Using 1/8 cup measuring cup, scoop batter into circles onto the hot pan.
  5. When you see bubbles forming in the pancakes, check to see if they are nice and golden underneath and then flip them over.
  6. Remove in about 30 seconds on side two.
  7. 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.

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