Once a week I like to serve breakfast for dinner just to give myself a break. Or even on a lazy Sunday night like with these flourless pumpkin pancakes which I whipped up after a crisp evening Fall walk. I felt energized and fresh (I tried hard not to inhale laundry VOCs). After a Thanksgiving feast we had past weekend (so technically my Sunday night was Monday) I felt like a fit recipe without sugar and flour. I like to make 3 kinds of recipes: healthified classics, my own creations and fit food. I go through stages.
Let’s clarify a few things right away: these pancakes are not fluffy and thick. They are rather flatter, super soft, delicate pancakes made with 5 ingredients: eggs, banana, pumpkin, oat flour and spice. They totally qualify to join a world of Pinterest with 1 ingredient chili, lazy boy smoothie, glorious hummus and detox cinnamon buns recipes.
You absolutely need a non-stick pan for these flourless pumpkin pancakes! I think for any pancakes unless you are willing to pour a ton of oil into a cast iron pan. I just bought this ceramic Green Pan and so far it is great. I have the same bran’s wok and it is goo too however I don’t use it often. My mom says that no matter the brand any ceramic coating pan needs to be replaced i na few months, almost like a teflon one too. So, I think there is no perfect one out there and key is to buy it cheap. I bought mine at Costco or check out Amazon.
So, breakfast for dinner…Do you do that? I find it is a necessity in my life to keep my sanity. It is usually eggs with toast and cut up vegetables or pancakes. Alex uses Martha Stewart’s recipe for making pancakes on weekends and I’m clearly not a Martha Stewart or Betty Crocker because I just like protein pancakes, these pumpkin pancakes or banana oat pancakes with Greek yogurt or a dollop of coconut oil.
Don’t skip coconut oil! It added sweetness and replaced syrup without added sugars. I really really liked coconut oil with these gluten free pumpkin pancakes.
So, life. Almost every day I think how hectic it is! I don’t know about you but for me with 2 boys, ages 4 and 9, it is a race of never ending cooking, cleaning, laundry and parenting. Some days I’m tying skates at 6AM, 4PM and 6PM. In between I’m trimming nails, packing hot lunches, answering Instagram questions, planning dinner, driving for a workout, working, talking about everyone’s day, planning finances, thinking of mom, signing planners, decorating for Halloween, painting walls, holding playdates. Some days I forget to put mascara, watch and my wedding band on.
But I’m clean, tidy and loved! My mom says while you are young you can get away with anything in terms of looks.:) So, yes, my life is a race but every day I remind myself how blessed I am to run it!!! No matter how hard is your day just remember what you have and how worse it could have been and be greatful! And if my pancakes are not fluffy buttermilk Ihop pancakes according to all cooking rules but they are healthy and delicious, so be it! Who cares about rules and I hope you are not eating Ihop pancakes (they are full of chemicals for sure).
Make these flourless pumpkin pancakes tonight for an easy dinner and relax with a glass of wine afterwards = stop and smell the roses!Print
Flourless Pumpkin Pancakes
Flourless Pumpkin Pancakes are fluffy, healthy, grain free pancakes made with pumpkin puree, eggs, banana, oats and pumpkin pie spice.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 2 large eggs, whisked
- 1 large over ripen (brownish) banana, mashed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup oat flour (use certified gluten free oats for GF version)*
- 1/2 tbsp pumpkin pie spice or cinnamon
- Cooking spray (I use Misto)
- Toppings: coconut oil (melted), maple syrup, Greek yogurt, peanut/almond butter (optional)
- In a medium bowl, mix all ingredients well.
- Preheat large non-stick skillet on low-medium heat and spray with cooking spray. Pour 1/4 cup batter and flatten with the back of a small ladle/scoop. Cook for about 5 minutes or until batter on top appears to be cooked (it won’t be glossy anymore), flip and cook for another 3-5 minutes. Work in batches. Serve hot with desired toppings.
Store: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
*To make oat flour I ground oats in a food processor.
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