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Flourless Pumpkin Pancakes

Posted Sep 23 2011 5:44pm

I can’t think of a better way to celebrate the first day of Fall than with a plate of warm, piled-high pumpkin pancakes.

Oh, yeah. These aren’t just any pumpkin pancakes, though.

They’re flourless.

And they’re sugar-free.

Win-win. :D

The star of today’s recipe is, surprisingly, carrots:

Carrots are “neutral” for food combining purposes, and are easier to prepare than fresh pumpkin–> with no tough outer shell to deal with!

And when this recipe’s all said and done, no one will guess our “secret” ingredient. ;)

Flourless Pumpkin Pancakes
makes 3-4 pancakes 

Ingredients:

2 cups shredded carrots (or 2 cups carrot pulp, leftover from juicing)

2 whole eggs

2 teaspoons pumpkin pie spice (or cinnamon)

4 packets NuNaturals powdered stevia

Directions:

Throw all ingredients into a blender or food processor, and blend until well combined:

This batter won’t look like traditional runny pancake batter:

It’s thick, more like a pumpkin puree.

Hence, why my first attempt at pan-frying these didn’t work out so well…

These are simply too moist to flip like a traditional pancake.

But, they’re perfect for baking! :D

I pre-heated my oven to 350 degrees, and dropped the batter onto a parchment-lined baking sheet. 

Bake for 15 minutes, then flip with a spatula and bake for another 5 minutes. (They flipped easily using this method!)

Remove from the oven and serve warm!

These pancakes are sweet and moist as-is–> no need for syrup!

(unless, of course, you want to add some anyway) ;)

I think these maybe my favorite pancakes EVER.

Let me know if you try them! :D

Reader Feedback: What recipe are you most looking forward to this Fall?

 

 

 

 

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