It’s tough to beat a stack of homemade pancakes! Traditional pancake mixes will often contain LOADS of unhealthy ingredients such as GMO’s, chemical preservatives and refined sugars. Oh yes, and they will most certainly contain gluten which can be hard to digest for many people (myself included).
Here’s a pancake version that removes common gut irritants with yummy ingredients like plantains and pumpkin.
With 4 easy steps you can create your own fluffy, pumpkiny delicious pancakes that are fluffy on the inside and crisp on the outside with a tasty golden shell. The best part – I’ve flavoured these babies with real pumpkin and spices to recreate that beloved pumpkin pie flavour.
These pancakes are the perfect gluten free, dairy free, nut free, egg free and Paleo friendly option for anyone with food sensitivities to wheat, grain, nuts, eggs or dairy. You could even make them autoimmune protocol friendly by substituting a few ingredients.
Bet you can’t eat just one! I suggest enjoying them with coconut oil, extra cinnamon and maple syrup.
Pumpkin and Plantain Pancakes
- 3 tbsp pure pumpkin puree
- 1 medium- large yellow plantain with brown spots (12 ounces total weight)
- 1/4 cup potato starch
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp mace or nutmeg
- 1/4 tsp vinegar
- pinch of salt
- 1/8 cup honey
- 1 tbsp coconut oil (or lard) plus more for frying
- Preheat a medium-sized non-stick frying pan or griddle over medium heat.
Make the Pancake Batter:
- Place all of the ingredients into the base of your food processor. Using the S blade attachment, process until a smooth, thick batter forms.
- Let batter sit for 5 minutes
Fry the Pancakes:
- Once your pan is hot, add 1 tsp coconut oil and wait a minute for the oil to melt and become hot, it should shimmer when ready.
- Place a heaping spoonful of batter into the frying pan and carefully spread out into a pancake shape.
- Let cook untouched for 3-4 minutes*. I like to sprinkle more cinnamon on while they cook. The pancakes should flip easily when ready.
- Flip and continue cooking for an additional 3-4* minutes untouched. Add more cinnamon if so desired.
* Adjust your heat between medium and medium-low while cooking to prevent any burnt edges.
Eat and Enjoy:
- Remove pancakes and place on a wire cooling rack and continue cooking until all the batter is used.
- Serve with coconut oil, cinnamon and pure maple syrup
So let’s go over those 4 simple steps again:
Preheat your pan
Make the batter (using your food processor)
Fry the pancakes
Mouth watering, allergen friendly PUMPKINy pancakes are a few steps away, make them today!
Have you ever made pancakes using plantains as the base before? What were your thoughts? Let me know in the comments below.
6 thoughts on “Pumpkin and Plantain Pancakes”
Hollie these look delicious! I’m going to have to try these this weekend for sure!
Is potatoe starch the same as potatoe flour
Hi Celeste, no they are not the same. I often use Bob’s Red Mill Potato Starch. I’ve read your email and will get back to you shortly! Have a good day😊
Thank you so much For your promt replies
I am making the pancakes today and will let you know how I go
I am really excited about this