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Monday, February 25, 2013

Pumpkin Pecan Pancakes - Wheat Free, Gluten Free, Dairy Free, Paleo, Vegetarian

If you're gluten free, it doesn't mean you can't enjoy a pancake breakfast. Here's a simple recipe my family gobbles right up!




Halved Butternut Squash ready to bake
Note: If you don't have pumpkin, you can substitute just about any squash such as butternut or acorn. Instead of using canned pumpkin, I usually cut a squash or pumpkin in half, scoop out the seeds and strings, turn both halves upside down on a glass baking dish, and bake them in the oven at 350 degrees Fahrenheit for about 45-55 minutes or until soft. After cooling for about 15 minutes, I scoop out the insides and use in this recipe. This is the same way I prepare pumpkins and squash for use in my homemade pumpkin pies.
Mashed up squash ready to use in this recipe!
You can also puree it in a blender or food processor.


Pumpkin Pancakes


Ingredients:


6 large eggs
1 1/2 cups pumpkin
1/2 cup almond flour
1 Tbsp coconut flour
1 tsp baking powder
1/4 cup coconut milk
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup crushed pecans
3 Tbsp Butter or other cooking fat to coat skillet


Directions:


1. Mix all ingredients in a large bowl except the pecans.

2. Heat cast iron skillet to low heat. Just before pouring batter onto the skillet, coat skillet with butter or other cooking fat. 

3. Pour about 1/4 cup batter onto greased skillet. Sprinkle pecans on top.

4. These pancakes will not bubble like those made with wheat. Brown on first side for about 3-4 minutes, then flip with spatula. Brown on other side for about 2-3 minutes. Enjoy with maple syrup, fruit, or other topping.

4 comments:

  1. These look GREAT!!! My problem is... I would be the only one eating them. I guess I would have to cut the recipe to 1/4 of the original

    I have some pumpkin in my freezer...

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  2. Awesome recipe. I can't wait to try it. Does the Little Guy like them? I could make some and freeze for a quick breakfast.

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  3. If I have more batter than I need, I usually just make the extra pancakes and store them in the refrigerator. Littly Guy eats them right up, so I know they won't be in there long. Freezing them would be a good option for a quick breakfast.

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  4. I am going to get my pumpkin out of the freezer and try these probably Monday. I am doing a liver flush Friday and won't feel like eating for a couple of days. I will let you know how they turn out. I am going to freeze the leftovers.

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