I can’t think of a better way to celebrate the first day of Fall than with a plate of warm, piled-high pumpkin pancakes.
These aren’t just any pumpkin pancakes, though. They’re flour-less, and they’re sugar-free.
The star of today’s recipe is, surprisingly, carrots. Carrots are “neutral” for food combining purposes, and are easier to prepare than fresh pumpkin–> with no tough outer shell to deal with!
When this recipe’s all said and done, no one will guess our “secret” ingredient.
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Flourless “Pumpkin” Pancakes
serves 1-2
Ingredients:
2 cups shredded carrots (or 2 cups carrot pulp, leftover from juicing)
2 whole eggs
2 teaspoons pumpkin pie spice (or cinnamon)
4 packets NuNaturals powdered stevia
Directions:
Preheat your oven to 350F and line a baking sheet with parchment paper.
Combine all of the ingredients in a blender or food processor, and blend until relatively smooth. This batter won’t look like traditional pancake batter, it’s thick, more like a pumpkin puree.
They are a bit too moist to flip like a traditional pancake, but they’re perfect for baking!
Scoop the batter onto the parchment-lined baking sheet, forming 4 uniform-sized pancakes. Bake for 15 minutes, then flip with a spatula and bake for an additional 5 minutes. Remove from the oven and serve immediately.
These pancakes are sweet and moist as-is–> no need for syrup!
Unless, of course, you like syrup… like I do.
- 2 cups shredded carrots (or 2 cups carrot pulp, leftover from juicing)
- 2 whole eggs
- 2 teaspoons pumpkin pie spice (or cinnamon)
- 4 packets NuNaturals powdered stevia
- Preheat your oven to 350F, and line a baking sheet with parchment paper.
- Combine all of the ingredients into a blender or food processor, and blend until relatively smooth. This batter won’t look like traditional runny pancake batter– it’s thick, more like a pumpkin puree.
- Scoop the batter onto the parchment-lined baking sheet, forming about 4 uniform-sized pancakes.
- Bake for 15 minutes, then flip with a spatula and bake for another 5 minutes. (They flip easily using this method, pan-frying is much more difficult with this moist batter.)
- Remove from the oven and serve immediately, with or without syrup.
Hope you enjoy!
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Reader Feedback: What recipe are you most looking forward to this Fall?
These sound awesome Megan! I use a similar recipe for pumpkin pancakes, but I add whey protein powder to them. It acts a bit more like flour, so the cakes can still be cooked like regular pancakes. I’ve done this with cooked kabocha squash too and it works really well. I can’t pick a single fall produce item as my favourite … I love them all!
Mmm… I love kabocha squash, too! I can’t wait to play with more Fall produce!
Can you please provide the recipe? I would love to make them with the protein powder. Thanks!
Oven-baked pancakes? Too cool!
I have a pumpkin pudding in my cookbook that uses carrots instead of pumpkin. Great trick!
Yum! I can’t wait to see your new cookbook!!
I like the idea of baking these….bookmark time!
–Jaclyn T
Silver Twig Necklace GIVEAWAY @ my blog:
http://positiveponderings.blogspot.com/2011/09/necklace-giveaway.html
This looks delicious! I am so very excited you shared this! Thank you!
Y-U-M!! I love pumpkin anything right now!! I recently tried my own homemade pumpkin spice latte with almond milk…need to post recipe soon! It’s delicious!!
Happy Weekend!
what a great idea to use carrots in a pancake recipe!!
love pumpkin and so excited for fall food
These look amazing! I will try them tomorrow! I will let you know if the kids like them too. Do these combine as a neutral even with the eggs? Just making sure so I know what dessert to pair with them:) No such thing as overkill in my house.
No, these are not neutral due to the eggs. They would be perfect with any other flesh-based food, or a neutral dessert, like dark chocolate.
BTW, thinking of gingerbread for fall. Need to figure out some modified recipe:)
Ooooh, yes. I love gingerbread!!
Consider me on it.
I would definitely add syrup
I bet these would taste good with zucchini instead of carrot as well….or both!
Yes, I bet the zucchini would be good, too! I was thinking of trying a zucchini loaf using the same idea… but we’ll see if it turns out!
Or sweet potatoes!
I made a pizza crust with zucchini the other day (and GF flour).
I’m making this tomorrow – assuming all the painting, appliances, and necessary pots and pans are available for use!!
So I was thinking recently that I really missed your blog and wondered why you hadn’t posted lately…and then I realized I had never changed my google reader over to your new name! and now I’m happily catching up, can’t wait to try these!!
Glad you found me again, Rande!! And I hope you enjoy the pancakes!
These look amazing! I wonder if they would work if I used pumpkin purée instead?
The pumpkin puree would definitely work! Since it’s more dense and moist than the grated carrots, I’d only use 3/4 – 1 cup of the puree for this recipe. And definitely bake them on parchment paper, as they’ll probably be very moist and difficult to flip in a frying pan.
Hope it turns out well for you!
could you make them vegan?
I’ve never done it, but you could try using a flax egg or mashed ripe banana as an egg-replacement.
Let me know how it goes!
Sounds good except there isn’t any pumpkin in them! They’re not pumpkin pancakes, they carrot pancakes. Will try anyway. Thanks for the recipe.
Yummy! Will definitely try these tomorrow! Thanks!
I hope grandma made them for you!!
Yes she did! They were delicious!
Made these this morning, a perfect lazy sunday breakfast.. I couldn’t believe how easy they were to make! Mine were slightly crumbly, maybe some flax meal or an extra egg white would help, and I forgot that some of the stevia bakes off during cooking so next time I’ll add more but they were still absolutely delicious, I’ll keep experimenting, thank you SO much for sharing!
Would liquid stevia work as well?
Yes, liquid stevia works great, too!
What about Tofu for the egg replacement instead of banana or flax egg? For a Vegan pancake.
I’m not sure if tofu would be “binding” enough, but I think a flax egg would probably work! Let us know if you have any success!
How many calories for the almond pumpkin pancakes?
I recommend using a free website like Fitday.com or MyFitnessPal.com to calculate nutrition info– just enter the ingredients used, and divide the total by the number of servings.
I love the idea of BAKING pancakes..GENIOUS! cannot wait to make these!
Do you have any suggestions for a substitution on the sweetener. I noticed that the stevia packets have maltodextrin in them. Isn’t that derived from grain? I have never used stevia. I try to stick with the most unprocessed natural sweeteners. I use honey, maple syrup and Sucanat. Would any of those work in this recipe? Thank you for all of your hard work and postings.
Thanks for this recipe. I can use my leftover carrot pulp from juicing (I used to freeze it, then give it to my mom, then it got to be too much and had to discard it. I live in the city, so no compost). Not only that, my four year old is eating carrots and eggs – two foods he normally would not eat! Thanks a million!
tried this recipe twice. the 2nd time i left out the stevia. much too sweet. they fell apart in the oven, same as in the pan. i
still enjoyed them, though they’re carrot pancakes, not pumpkin!
I just made these this morning as I juiced some carrots and have been searching for something to put my carrot pulp towards. I modified a little bit adding honey instead of stevia and adding almond milk to thin out the batter a little bit. These were SO good. Thanks for the great recipe!