Once upon a time, there was a little boy who adored pancakes. But one day his doctor said that the little guy shouldn’t have pancakes, at least not the traditional kind. His mommy journeyed far and wide in search of a replacement pancake and after many attempts (and some tears shed), she succeeded in making one.
If you’re on a special diet or you’re just looking for a more wholesome pancake, these are for you! I was inspired by a pumpkin pie smoothie recipe that my kids and I adore. Unfortunately I memorized the smoothie recipe and can no longer find the original, so I apologize to you, oh smoothie-maker. And thank you for inspiring these pancakes.
Here’s what you’ll need for the pancakes:
- 1 large banana or 2 small bananas
- 1/2 of a 15 oz. can of pumpkin
- 5 eggs (you can try 4, but in my experience 5 works better)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 cup coconut flour (optional)
In case you can’t tell, this recipe is quite flexible. We like vanilla so we add it, but you don’t need to. If you want more pumpkin and less banana, you can adjust it to meet your preferences. And you certainly don’t need coconut flour, but I like using it because it makes the pancakes more pancake-like. And also, I am becoming obsessed with coconut flour. It is awesome. Anyhow…
Mash up the bananas thoroughly. Add the other ingredients and mix well. I always use a hand mixer because it makes it easy.
And you’re ready to cook them! Or is it bake? Baking is in the oven, right? But cooking pancakes sounds weird to me. Whatever.
Now, if you’ve been doing a special diet or making special pancakes for any length of time, you already know what I’m about to tell you: flipping non-traditional pancakes can be difficult. I’ve ruined many a pancake because I didn’t have the right technique down. You, however, should have no fear because I’m about to tell you how to do this successfully!
Tips for cooking and flipping grain-free pancakes:
- Use a non-stick pan and coat it well with your non-stick oil of choice. The griddle we use is really good for pancakes and I like to coat it with a thin layer of coconut oil. It works perfectly!
- Keep your pancakes small. I know, it takes longer to make a whole batch when your pancakes are smaller and all that jazz. But they are a lot easier to flip when they’re small. These were 2.75 inches across, just for your reference.
- Cook low and slow. I’ve found that 200-250 degrees on this skillet is good for us. Cooking them this way makes the next step easier.
- Cook the first side long enough so that the sides start to cook and the other side of the pancake starts to firm up. If you cook them slowly, they won’t burn but when it comes time to flip, they’ll be firm enough to flip without being a flop.
- Aaaand…flip! Once you’ve determined they’re ready, scoot your spatula under one as best you can and flip it in one fluid motion!
You did it!
Now, don’t get freaked out by all this flipping-craziness. It really isn’t as bad as all that. But I wanted to include these tips in case this blog reaches the eyes of some poor mom like me who is desperately trying to make her kiddo some “special” pancakes but is having a heck of a time getting them to not be a squashed, mushy mess. Yeah, I’ve been there.
Once the other side is finished, serve ‘em up! Mmm…those look good enough to eat.
Add syrup if you choose, but you don’t necessarily need to. They’re good enough to eat plain.
The first time my son ate these he said, “Yum!” with literally every bite. It was so cute.
Even if they are a little extra effort, take heart in knowing these are certainly better for you than this:
For a delicious cookie recipe that is also for similar dietary restrictions, read my Snickerdoodle post!