recipes

Healthy Homemade Pumpkin Pancakes from Scratch

When it’s pumpkin season and pumpkins are everywhere, there’s nothing better than making a stack of sweet pumpkin pancakes that go so well with a generous drizzle of honey. If you have time, roast a pumpkin in your oven until you get fresh pumpkin puree, or if you’re lazy and want something quicker, grab a can of pumpkin puree and this recipe will be done in a jiffy!




Pumpkin Pancakes from Scratch




Total Time

45 mins

Prep: 15 minutes

Cook: 30 minutes

Servings

10

Nutrition

83 cals

Begin by combing pumpkin puree, eggs and milk in your food processor or blender and then pulse until you get a mostly smooth but thick mixture. Pour mixture into a large mixing bowl and sift in rice flour, sugar, baking powder and salt, then mix until you get a homogeneous batter. It’ll be a beautiful orange color.

Heat up a little coconut oil in a non-stick skillet over medium heat and pour half cup of batter in the middle of the skillet, swirling the batter around to create a circle. Allow batter to cook until bubbles start rising to the surface and the bottom has cooked and is golden brown. Gently flip the pancake over with a spatula and allow it to cook a little longer until the other side has also turned golden. Repeat until all the pancake batter is used up. Serve these gorgeous pumpkin pancakes with honey and eat up!

Pumpkin Pancakes from Scratch Pumpkin Pancakes from Scratch Pumpkin Pancakes from Scratch Pumpkin Pancakes from Scratch

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Ingredients

  • 2 cups of pumpkin puree
  • 2 eggs
  • 1 cup of milk
  • ½ cup of rice flour
  • 2 tablespoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • Coconut oil, for cooking
  • Honey, for drizzling over pancakes

Directions

  1. Combine pumpkin puree, eggs and milk in your food processor or blender and pulse until you get a mostly smooth but thick mixture
  2. Pour mixture into a large mixing bowl and sift in rice flour, sugar, baking powder and salt, then mix until you get a homogeneous batter
  3. Heat up a little coconut oil in a non-stick skillet over medium heat and pour 1/2 cup of batter in the middle of the skillet, swirling the batter around to create a circle
  4. Allow batter to cook until bubbles start rising to the surface and the bottom has cooked and is just a little golden brown
  5. Gently flip pancake over with a spatula and allow it to cook some more until the other side is also cooked and golden brown
  6. Repeat until all the pancake batter is used up
  7. Serve pumpkin pancakes with a generous drizzle of honey




Nutrition

Calories

83 cals

Fat

1.9 g

Protein

2.9 g

Carbohydrates

14.2 g

Sugar

5.4 g

Fiber

1.6 g

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