3 Ingredient Pumpkin Pancakes
Prep Notes
I usually make this when I have leftover pumpkin, but you could definitely cook the pumpkin specifically for the pancakes. I'd recommend cooking the pumpkin the night before though, so you don't have to wait for it to cool when you're impatient for your pancakes! These make a great lunch box snack for kids. You can easily halve or double the recipe as required depending on how much pumpkin you have, or be like me and wing it! Add eggs until you have the consistency of batter.
Cooking Time
10 minutes
Yields
16 (depending on size)
Ingredients
500g diced (about 2cm pieces) raw sweet pumpkin, or 300g cooked (preferrably roasted) pumpkin
4 eggs
1 drop YL Cinnamon oil or 1 teaspoon of cinnamon powder
Your choice of oil/butter/fat/ghee for cooking the pancakes in - I prefer good quality butter
Directions
1. (Skip to step 5 if you already have cooked pumpkin) Preheat oven to 180 degrees.
2. Lightly coat pumpkin with your choice of oil/butter/fat/ghee
3. Spread on a baking tray and put in the oven for about 25 minutes or until it's cooked and the edges are starting to brown
4. Allow pumpkin to cool
5. Place pumpkin, eggs and cinnamon in your food processor and blend. It should resemble a pikelet like consistency (a little thicker than a pancake)
6. Warm butter or your choice of good quality oil/fat in a non-stick pan on the stove.
7. Pour in batter to the size you'd prefer and spread a little with the back of the spoon.
8. Cook as you would other pancakes. Flip when one side is browning.
9. Serve with butter, honey, maple syrup or your choice of toppings. Enjoy!
Notes
gluten free, grain free, sugar free, refined sugar free, dairy free, paleo, primal, lchf, low carb