Pumpkin is a delicious fall ingredient to add to so many of our favorite recipes. These pumpkin flaxseed pancakes are an easy and delicious fall breakfast item to add into your rotation. And bonus! They are naturally gluten free.
Naturally gluten free.
If you have ever had to go gluten free or had to do an elimination diet at some point in your life, you know it can be hard to find good quality baked goods or caking items. Breakfast items too are extremely hard to find on an elimination diet. You pretty much end up feeling like you are eating meat and vegetables all day.
I discovered flaxseed pancakes when I was on my elimination diet. It is amazing how well just flaxseed meal, some eggs, flavoring and baking soda cook up into a fluffy and tasty pancake! I really don’t feel like I am missing out on much when I make flaxseed pancakes.
Flaxseed and pumpkins.
Flaxseeds have gained more traction in the last decade in the health community. They have amazing omega-3 fatty acids and are high in fiber. Flaxseeds are extremely beneficial in promoting women’s hormone health, primarily promoting optimal ovulation for conception. You can read some more about the benefits of flaxseeds here.
Pumpkins aren’t just a trendy fall produce, they have many strong vitamins, healthy carbs and fiber that make pumpkin an ideal addition to many tasty foods!
The original recipe
These pumpkin flaxseed pancakes are an adaptation of my favorite flaxseed pancake recipe. I was not the original creator of the base of this recipe, so it would be wrong of me to continue without giving credit for the original recipe creator.
You can find the original flaxseed pancake recipe from The Slender Kitchen here.
However, the adaptation of pumpkin and some flavor changes are my own creation.
Pumpkin Flaxseed Pancake Ingredients
1 cup of ground flaxseed meal
4 eggs
2/3rd cup pumpkin puree
1.5 tsp pumpkin pie spice
1 tsp baking soda
1 tsp vanilla
1/3 cup dairy free milk (I’ve used almond milk).
1 tbsp honey
1-2 tbsp butter
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Measuring cups
To make pumpkin flaxseed pancakes
- Preheat cast iron skillet on medium to low heat with 1 tbsp butter.
- Measure out 1 cup of ground flaxseed meal and add it to a mixing bowl.
- Then in the same mixing bowl, crack in 4 eggs. Stir to mix together with flaxseed.
- Stir in 2/3rd cup pumpkin puree.
- Add in 1/3rd cup almond milk, vanilla, pumpkin pie spice, baking soda and honey. Stir to combine all the ingredients together.
- When the skillet is heated, pour about 1/3 cup of the pancake mixture into the skillet. Spread it around a little with the back of your spatula until it’s an even pancake shape.
- Cook in the skillet until you see a few bubbles popping out of the top and the sides of the pancake look like they have puffed up.
- On a medium low heat this should about 3-4 minutes or so. The lower the heat the better so you don’t burn the pancakes but cook them all the way through.
- Flip the pancake and cook on the other side for 1-2 minutes.
- Serve up with pure maple syrup and a cup of coffee!
Pro tips
This is a thick pancake batter due to the pumpkin. It cooks best on a lower heat and left on the skillet a little longer than a normal pancake.
Flip the pancake when the cake is mostly cooked through on the one side. Then when you flip it, you will only need to cook it for 1-2 minutes.
Print off your own copy of this recipe to keep handy!
You won’t want to let fall go by without enjoying some delicious pumpkin flaxseed pancakes!
Pumpkin Flaxseed Pancakes
Equipment
- Cast iron skillet
- Spatula
- Mixing bowls
- Measuring Cups
- Wooden measuring spoons
Ingredients
- 1 cup of ground flaxseed meal
- 4 eggs
- 2/3 cup pumpkin puree
- 1.5 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp vanilla
- 1/3 cup dairy free milk I used almond milk.
- 1 tbsp honey
- 1-2 tbsp butter
Instructions
- Preheat cast iron skillet on medium to low heat with 1 tbsp butter.
- Measure out 1 cup of ground flaxseed meal and add it to a mixing bowl.
- The in same mixing bowl, crack in 4 eggs. Stir to mix together with flaxseed.
- Add in 2/3rd cup pumpkin puree.
- Add in 1/3rd cup almond milk, vanilla, pumpkin pie spice, baking soda and honey. Stir to combine all the ingredients together.
- When the skillet is heated, pour about 1/3rd cup of the pancake mixture into the skillet. Spread it around a little with the back of your spatula until it’s an even pancake shape.
- Cook in the skillet until you see a few bubbles popping out of the top and the sides of the pancake look like they have puffed up. On a medium low heat this should about 3-4 minutes or so. The lower the heat the better so you don’t burn the pancakes but cook them all the way through.
- Flip the pancake and cook on the other side for 1-2 minutes.
- Serve up with pure maple syrup and a cup of coffee!
Enjoy some other comforting fall recipes by grabbing my FREE soup ebook!
Click here to snag your own copy!
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