Flour-less Pumpkin Pancakes

(Adapted from Diane SanFilippo’s, “Practical Paleo”.)

October is the perfect month to welcome the pumpkin harvest. And, this beautiful, orange fruit is the star of our recipe today. 

You may think pancakes are sinfully full of sugar and generally fattening. Ordinarily, I'd agree. However, Flour-less Pumpkin Pancakes are incredibly healthy and nutrient-dense. Pumpkins are great for our heart and blood pressure. They also help prevent degenerative damage to eyes, decrease the risk of diabetes, promote a healthy complexion, and overall, lower our weight. Nice!

These organic, pumpkin pancakes are very low in sugar/carbs, and are extremely satisfying to the taste buds. And, please don't fret over transforming a pumpkin into pancakes. Nope. Just do what I do and use canned, organic pumpkin in a BPA-free liner. Make sure though that the can contains only 1 ingredient, i.e., pumpkin. 

Here we go…

Serves 2

Total time ~30 minutes


•4 eggs - (Farm fresh from free-range chickens if possible. Country Hen brand is also very good.)

•1/2 cup/can organic, canned pumpkin - (I use Farmer's Market brand.)

•1 teaspoon pure vanilla extract - (I use VanillaMax by Bulletproof Nutrition. This is actually ground vanilla bean powder vs. liquid extract which contains alcohol.)

•1-2 tablespoons of pure maple syrup - (Try Grade A dark syrup for extra nutrition. Roxbury Mountain Maple is 1 brand I use.)

•1 teaspoon pumpkin pie spice - (It's hard to find an organic version of this. I use Frontier Co-op brand which is non-GMO and non-irradiated.)

•1 teaspoon cinnamon 

•1/4 teaspoon baking soda - (Bob's Red Mill brand is in my cupboard.)

•2 tablespoons 8-MCT oil or butter or coconut oil - (8-MCT oil is flavorless and what I use in my Super Joe coffee. It's ultra-healthy and you can buy it here. If you opt to use butter, make it unsalted from local pasture-raised, grass-fed cows or use Kerrygold brand. Should you choose coconut oil, Green Label Virgin Coconut Oil by Tropical Traditions is organic and non-GMO. You can also do a mix and match of these healthy fats if you'd like. All great stuff whatever you go with!)

Prep & Cook

•Whisk eggs, pumpkin, vanilla, and maple syrup together. (If you don't have a whisk, use a fork to mix the ingredients well. Make sure to break down lumps from the pumpkin.)

•Sift pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. Use the same whisk or fork and mix into your batter. If you don't have a sifter, no worries. Either add dry ingredients into a small, wired collander, then tap the side of the strainer until the powders have fallen through. Or, place all the dry ingredients into a small bowl, stir together, then add into the batter. Whisk or mix into your batter with a fork as described above.

•Add 2 tablespoons of 8-MCT oil - (Brain Octaine Oil by Bulletproof) directly into the batter. Alternatively, melt 2 tablespoons of butter or coconut oil over medium heat in a large fry pan. Once melted, mix the butter/coconut oil into the batter.

•Grease the skillet with butter or coconut oil.

•Over a medium flame, spoon the batter into the fry pan to make pancakes- (there should be enough batter to make approximately 8/9 small pancakes.)

Please be patient, and allow the pancakes to cook/set before the first flip. They may need a good 5 minutes to cook per side. After the allotted time period or when a few bubbles appear, flip the pancakes carefully. Cook another 5 minutes.

Serve warm with grass-fed butter and/or cinnamon. I eat mine straight up since they are both moist and sweetened enough for me just as they are. Delicious! 

Bonus: As an extra treat, have some baked bacon with your pancakes. Super easy to make, pre-heat your oven to 375 degrees. Lay the bacon from pasture-raised pigs – (USWellness has delicious sugar-free bacon), on a grill rack and in a pan to collect the drippings. Place the pan and its contents in the hot oven for approximately 25 minutes. (If your bacon is ready before the pancakes, turn down the oven to warm and retrieve when the pancakes have been plated.)

I hope you enjoy this incredibly healthy and scrumptious October break-feast! One last suggestions: Top it all off with a delicious Super Joe coffee! Yum-factor abounds!

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