Posts Tagged ‘low grain’

Thank you Katie for the patience you and your family have displayed by waiting to dive into their breakfast until after a fitting picture was taken  for your blog.  At our house, we have no such patience.  I’ll use your picture.

I was intrigued by this recipe because it uses so little flour.  Can this many eggs, that much pumpkin, and that much flour truly taste like a pancake?  I have been looking for ways to reduce our wheat intake, and breakfast seemed to be an easy target.  I cannot even eat regular pancakes for breakfast because my body freaks out with the morning sugar deluge.  Not a good way to start the day.

These though – hmmm.  Maybe with more protein and less grain I can handle it?  Worth a shot.  I started by making a single batch because I really didn’t want to waste any pumpkin puree since it is at a premium, again, this year.  I quickly realized that was an error.  The kids loved these!  The little guys (meaning the pancakes, actually) surprised me by being very pancake-y indeed.  They went beautifully with our favorite Maple Icing, and I didn’t have to slave over the griddle for 45 minutes only to have to make myself a completely different breakfast in the end.

The kids asked me already this week if we would be having these again soon.  I happily reported – YES!!  This week, in fact.  And I am doubly happy to report that I ate them, enjoyed them, and did not have a sugar high because of them.  Yay!

Low Grain Pumpkin Pancakes

From Kitchen Stewardship

(I double this for my family of seven, but I am pretty sure we would have eaten more if they were available.)

1 c. cooked, pureed squash (pumpkin, or butternut, or even sweet potato)

4-5 eggs (Since I doubled, I used 9 eggs.)

1/4 c. whole wheat flour or coconut flour, or 1/3 c. of brown rice flour or sourdough starter (I used white whole wheat.)

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. ginger (I left this out.)

1/4 tsp. nutmeg

1-2 Tbsp. maple syrup

1 tsp. vanilla

Mix everything together in a large bowl.  Cook on a buttered griddle just like any other pancake.

Serve with Maple Icing!


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