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.
Flourless “Pumpkin” Pancakes
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 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.
Sugar-Free Flourless "Pumpkin" Pancakes
- 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.
Per Serving: Calories: 122, Fat: 4g, Carbohydrates: 13g, Fiber: 3g, Protein: 6g
Hope you enjoy!
Reader Feedback: What recipe are you most looking forward to this Fall?