No Sugar Added Pumpkin Pancakes

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I made pumpkin pancakes 6 times before I came to a recipe that I felt was worth sharing. Hopefully you guys enjoy it, too! My husband and I liked them with the sauce, but Alexander loved them plain. 

As you know I’m also working on my food photography. I have a feeling, in 5 years, I’ll look back and say, “Man, look how far I’ve come!” But I am happy with my progress now! If anyone ever has suggestions for that or anything blog-related, I would love to hear it. I take constructive criticism (pretty) well. 😉

This recipe only makes about 4 pancakes, so if you’re trying to feed a lot of people, you may want to double up. At the same time, you may only want to make the 4, just in case you don’t like them. Whatever happens, I would love for you to make them, take a picture, and share it on Instagram with the hashtag #blwideaspumpkinpancakes! 

Let’s get going, shall we?

Grab a can of pumpkin puree (or, if you want to bake/boil a pumpkin and puree it yourself, that’s awesome!), 2 eggs, ghee (or coconut oil or melted butter), unsweetened applesauce, quick oats, cinnamon, nutmeg, and powdered ginger.

In a blender or food processor (we use a NutriBullet now), mix all of this:

  • 1/2 cup oats
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 3 tbsp unsweetened applesauce
  • 1 tsp ghee (or oil or melted butter)
  • heaping 1/4 tsp of cinnamon
  • heaping 1/4 tsp of nutmeg
  • heaping 1/4 tsp of powdered ginger

You may also want to grab these ingredients, for a sauce for the grownups:

  • 2 tbsp maple syrup or agave sweetener (optional)
  • 1 tbsp brown sugar (optional)
  • 1/4 tsp of cinnamon

In a skillet, heat some butter (I used a mix of butter or ghee… I don’t have a good reason for that!). I’ve learned that a generous amount of butter/ghee in the pan and low heat will help keep the pancakes from sticking!

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Pour the mixture into the hot pan. You may have to use the back of a spoon to flatten out the mixture a little. Mine was thick, so I flattened them out to be more pancake-like. They cooked on the first side about 8 minutes, then I flipped them and cooked them an additional 5 minutes or so.

While they are cooking, if you want to make a sauce, heat the sauce ingredients in a small pot so that the brown sugar isn’t grainy. You can also just use a fork to mix a little cinnamon into maple syrup for a yummy sauce.

Bear in mind, these are NOT super-sweet like pumpkin pancakes you might have had before. But they have flavor. And your baby will love them! If you add some of the sauce, they make for a really sweet treat.

Perfect for fall, huh?

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pancake

 

Here’s your printable recipe:

No Sugar Added Pumpkin Pancakes
Yields 4
A baby-friendly pancake recipe, just in time for Fall!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1/2 cup quick oats
  2. 3 tbsp unsweetened applesauce
  3. 2 eggs
  4. 1/4 cup pumpkin puree
  5. 1 tsp ghee
  6. heaping 1/4 tsp cinnamon
  7. heaping 1/4 tsp nutmeg
  8. heaping 1/4 tsp powdered ginger
Instructions
  1. Blend all of the ingredients.
  2. Cook them like pancakes!
Notes
  1. For a sweet sauce, mix maple syrup with a little cinnamon and brown sugar and heat in a saucepan (to melt the sugar). Drizzle on top.
Baby Led Weaning Ideas http://www.blwideas.com/
  • Prettttty sure that even without a baby, I would enjoy these!

    • blwideas

      You should add some cinnamon maple glaze to yours!

  • Tanya Marciniak

    What about egg allergies? How to substitute the eggs?