Nutrition packed pancakes for breakfast! The eggs, pumpkin, blueberries and flax seed give you a great nutritional start to your day!
4 large eggs
1/4 teaspoon vanilla
1/2 cup pumpkin puree
1 Tablespoon raw honey or pure maple syrup
2 Tablespoons coconut flour
1 Tablespoon ground flax seeds, totally optional for nutrition
1 Tablespoon chia seeds, totally optional for nutrition
1/2 teaspoon baking soda
1/2 to 1 teaspoon cinnamon (Claire likes a lot of cinnamon!)
dash salt
1/2 cup blueberries
1 tablespoon coconut oil or butter
1. Mix wet ingredients into a bowl and whisk (except blueberries and oil).
2. Whisk dry ingredients together in a bowl, then sift into wet ingredients. Whisk till well blended.
3. Heat oil on a griddle or heavy skillet.
4. Pour 1/4 cup measures of batter onto griddle.
5. Plop several blueberries into each pancake if desired. (I omit them for Claire.)
6. Cook till bubbles come up through the middle of the pancake.
7. Flip with a large spatula and finish cooking.
8. Be sure pancakes are well browned before turning. These will be darker than your normal pancakes.
Makes six pancakes, 3 servings.
VARIATION:
Pumpkin Banana Pancakes
Ted loves banana in his pancakes. When I make them this way, I omit the honey/ maple syrup to help limit carbs and sweetness. Everything else is the same. You can add the blueberries or not depending on your tastes.
4 large eggs, beaten
1/2 cup pumpkin puree
1 medium banana, mashed
1/4 teaspoon vanilla
2 tablespoons coconut flour
1 tablespoon chia seeds, totally optional for nutrition
1 tablespoon ground flax seed, totally optional for nutrition
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
dash salt
1 tablespoon coconut oil, for frying
Notes:
Serve with berries or pure maple syrup.
You can use frozen blueberries right out of the bag, but be sure to allow the pancake to cook long enough as the cold berries slow down the cooking process. You can also use fresh or thawed blueberries.
I have made these with half coconut flour and half garbanzo bean flour and they turned out wonderful.
We've recently tried adding chia seeds to the batter for additional nutrition. They change the texture slightly. Ted says he can't tell they are in there. ClaireAnna won't eat them with chia seeds.
I make three batches of these up ahead of time and freeze in two pancake portions. (Three batches is 1 whole small can of pumpkin and makes 9 servings of 2 pancakes each.)
Pumpkin Banana Pancakes
Ted loves banana in his pancakes. When I make them this way, I omit the honey/ maple syrup to help limit carbs and sweetness. Everything else is the same. You can add the blueberries or not depending on your tastes.
4 large eggs, beaten
1/2 cup pumpkin puree
1 medium banana, mashed
1/4 teaspoon vanilla
2 tablespoons coconut flour
1 tablespoon chia seeds, totally optional for nutrition
1 tablespoon ground flax seed, totally optional for nutrition
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
dash salt
1 tablespoon coconut oil, for frying
Notes:
Serve with berries or pure maple syrup.
You can use frozen blueberries right out of the bag, but be sure to allow the pancake to cook long enough as the cold berries slow down the cooking process. You can also use fresh or thawed blueberries.
I have made these with half coconut flour and half garbanzo bean flour and they turned out wonderful.
We've recently tried adding chia seeds to the batter for additional nutrition. They change the texture slightly. Ted says he can't tell they are in there. ClaireAnna won't eat them with chia seeds.
I make three batches of these up ahead of time and freeze in two pancake portions. (Three batches is 1 whole small can of pumpkin and makes 9 servings of 2 pancakes each.)
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