Ingredients
Scale
- 1 cup compliant pumpkin puree
- 3 large pasture-raised eggs
- 1/4 cup compliant dairy-free milk
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice blend
- 2 tbsp coconut oil or ghee for the skillet
Instructions
- Step 1: Whisk Wet Ingredients – In a large mixing bowl, combine the squash puree, eggs, and a splash of compliant dairy-free milk until completely smooth.
- Step 2: Add Dry Components – Gently stir in the coconut flour, baking soda, and warm spices until a thick batter forms without any remaining lumps.
- Step 3: Rest the Mixture – Let the batter sit undisturbed for five minutes so the alternative flour can properly hydrate and thicken.
- Step 4: Heat the Griddle – Warm a large skillet over medium-low heat and grease the surface generously with coconut oil or ghee.
- Step 5: Cook and Flip – Scoop small portions of batter onto the hot pan, cooking gently until bubbles form before carefully flipping and finishing the other side.
Notes
Store leftover pancakes in an airtight container with parchment paper between them in the refrigerator for up to 4 days, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Whole30, Gluten-Free, Grain-Free, Paleo
Nutrition
- Serving Size: 2 pancakes
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 165 mg
Keywords: Whole30, Pumpkin Pancakes, Grain-Free, Clean Eating, Breakfast