Hearty (gluten & grain-free) Pumpkin Pancakes

by Judy Griffin on October 9, 2013

 Hearty (grain & gluten-free) Pumpkin Pancakes

Aunt Jemima has nothings on these pancakes

Aunt Jemima has nothings on these pancakes

Hearty (grain-free) Pumpkin Pancakes

  • 1 cup of cashews
  • 3 eggs *
  • 2 tbsp coconut yogurt
  • ½ cup of pumpkin
  • 1 date, pit removed
  • 2 Tbsp coconut milk
  • 1½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of celtic sea salt
  • 1-2 tbsp extra virgin coconut oil (for cooking)

* egg substitute-mix 1 tbsp chia meal or ground flax seeds with 3 tbsp of warm water for each egg. Add gradually to batter.

Directions:

  1. Grind cashews in a food processor
  2. Add the rest of the ingredients (except for coconut oil) to the food processor
  3. Mix together.
  4. Heat coconut oil in frying pan or griddle.
  5. Pour batter into pan in small spoonfuls.
  6. Cook on both sides for (1-2 minutes) and serve with Maple Syrup.

Makes about 12-16 silver dollar pancakes.

Want to feel fit and fabulous by embracing more heart recipes like this one? Consider joining my Fall Flourish.
For a chance at winning a free spot, read this and share a comment.

 

 

 

 

 

{ 2 comments… read them below or add one }

Elizabeth Scala October 16, 2013 at 7:43 am

Judy,

I love this! What a great recipe and sounds so, so yummy. My parents are coming into town and maybe I can try making this for them. Thank you so much for a great post,

Elizabeth

Reply

Judy Griffin November 8, 2013 at 4:51 am

So did you make this for your parents Elizabeth? Thanks for stopping by.

Reply

Leave a Comment

Previous post:

Next post: