Healthy Pumpkin Seed Pancakes Flourless And Low Carb Recipes

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HEALTHY PUMPKIN PANCAKES (VEGAN + GF)



Healthy Pumpkin Pancakes (Vegan + GF) image

These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free and vegan!

Provided by Arman

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1 cup rolled oats (gluten free, if needed)
1/2 teaspoon pumpkin pie spice (can sub for a mix of cinnamon, ginger and cloves)
1 tablespoon maple syrup
1/2 cup pumpkin puree
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1/4 cup milk of choice (* See notes)
1/4 cup chocolate chips (Optional)

Steps:

  • Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken.
  • Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 28 g, Protein 4 g, Fat 4 g, Sodium 349 mg, Fiber 3 g

HEALTHY PUMPKIN SEED PANCAKES - FLOURLESS AND LOW CARB



Healthy Pumpkin Seed Pancakes - Flourless and Low Carb image

I'm always on the look out for unique and healthy recipes. I found this on a Candida recipe forum and I altered it a bit to suit my tastes. I don't have Candida, but I thought this looked like a healthy pancake and decided to try it. Turned out great! It is more dense than a normal pancake and has a nice nutty flavor to it. Plus you get all the great benefits of eating pumpkin seeds. :-)

Provided by EasternCook

Categories     Breakfast

Time 25m

Yield 4 medium sized pancakes, 4 serving(s)

Number Of Ingredients 5

1 cup pumpkin seeds (unsalted)
1 cup water (room temperature)
3/4 teaspoon stevia powder
1 teaspoon vanilla
1 tablespoon extra virgin olive oil

Steps:

  • Put all ingredients into blender. Blend until you get a good pancake batter consistency. And more water if needed.
  • Add stevia powder and vanilla and blend to combine.
  • Pour batter onto oiled pan. (non-stick works well).
  • Cook on medium low heat until browned on one side, then flip and cook until done. About 3 - 4 minutes on each side, more or less depending on how thick/dense your pancake mixture is.

Nutrition Facts : Calories 219.5, Fat 19.2, SaturatedFat 3.5, Sodium 7.6, Carbohydrate 6.3, Fiber 1.4, Sugar 0.5, Protein 8.5

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