Happy Friday! In honor of the almost weekend, I have a new recipe for you to try tomorrow morning: Gluten Free Spiced Pumpkin Pancakes!
This can of pumpkin has been staring at me sadly from the cupboard for months now. With the exception of occasional appearances in my Pumpkin Pie Oatmeal, pumpkin hasn’t gotten as much love on this blog recently as it did in previous years! It was time to change that.
This recipe restored my love for pumpkin and for sneaking vegetables into breakfast. All is right again with the world.
Gluten Free Spiced Pumpkin Pancake
Makes 1 pancake
- 1 medium very ripe banana, mashed
- 1 egg, whisked
- 1/4 cup canned (pureed) pumpkin
- 1 Tbsp. ground flaxseed (great source of healthy fat!)
- 1 tsp. of vanilla extract
- Few shakes of cinnamon, plus a pinch of nutmeg and ground cloves
Combine all above ingredients in a bowl (mash the banana first unless you want a big mess) and mix until somewhat uniform. Then, pour the mixture into a small pan (that has been greased or sprayed with cooking spray) over medium heat. Let the pancake cook untouched about 10 minutes, or until it starts sizzling and the pancake is firm enough to flip. Cook another minute or two on the other side, then serve and enjoy! I love topping mine with fresh blueberries – no syrup needed!
This pancake is best enjoyed with a latte by its side… and while still in your PJs.
Have a wonderful weekend, everyone!
(p.s. If you like this recipe, you’ll love my High Protein & Flour Free Breakfast Pancake, too!)
What’s your favorite kind of pancake?