{"id":1180,"date":"2014-09-22T19:08:42","date_gmt":"2014-09-22T19:08:42","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=1180"},"modified":"2020-08-24T04:36:42","modified_gmt":"2020-08-24T04:36:42","slug":"grain-free-pumpkin-pancakes","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/grain-free-pumpkin-pancakes\/","title":{"rendered":"Grain Free Pumpkin Pancakes"},"content":{"rendered":"
Fall is officially here and all things pumpkin is in full swing. One of my favorite things about incorporating pumpkin is that it is ready for use. I don’t have to bake, roast, boil or puree it. I buy a BPA free can of 100% pumpkin puree (not pumpkin pie filling) and easily whip up recipes.<\/p>\n
I love all fall\/winter produce and want to emphasize the importance of variety. While pumpkin is great, it’s easy to over do it. Yams, acorn, butternut and kabocha\u00a0squash are also delicious and stand well on their own. This recipe could easily incorporate any of those other squashes and still taste delicious. Trying new things is part of the fun even though it is a bit intimidating as well. I hope that you are inspired to try new foods as time goes on and you trust my recipes.<\/p>\n
I love the egg-banana pancakes that are popular on Pinterest. Eggs are easy, affordable, and nutrient dense. Eggs and banana together surprisingly make a really good pancake. I decided to take it one step further and see if I could make a grain free pumpkin pancake. It was a win! With just 3 main ingredients then spices, they are delicious and sweet on their own. Maple syrup adds even more flavor, but it isn’t necessary.<\/p>\n
You can make these in bulk then eat throughout the week. For the best flavor I would reheat on a skillet for 2-3 minutes\u00a0each side. They come out rubbery if you microwave them so I do not recommend it. However, I tried these cold and they tasted great. So if you truly have to eat on the run, they are a viable healthy option.<\/p>\n