Last week, we shared a recipe for dietitian Rebecca Scritchfield’s delicious healthy pumpkin-banana bread. But if you, like our most recent food diarist, are on a Paleo diet, you may have felt a bit left out. So here’s a recipe just for you: These pumpkin-spice pancakes are easy to make and free of dairy, added sugars, and grains. They’re also packed with protein and vitamin A to keep you full and give your immune system a boost.
The recipe makes enough for two; we recommend serving it with grade-A medium amber pure maple syrup for an all-natural topping to sweeten the deal.
Ingredients
1 can all-natural pumpkin purée
2 eggs
½ cup all-natural nut butter (Note: check the ingredients to make sure there are no added sugars. Some “natural” nut butters are still full of additives.)
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
Directions
1) Warm an electric griddle to 250 degrees or use a nonstick frying pan on the stove at a medium heat. Coat the surface with cooking spray.
2) In a medium bowl, mix together the pumpkin, eggs, nut butter, pumpkin pie spice, and cinnamon. Stir until smooth.
3) Spoon the batter onto the hot griddle or pan surface, creating circles no larger than 3 inches in diameter.
4) After at least 5 minutes, carefully flip the pancakes to cook the opposite side. Due to the density of the batter, these pancakes take much longer to cook than regular pancakes, so make sure to look at the edges or test them with a spatula before flipping.
5) Allow the pancakes to cook another 5 minutes until they are firm and no uncooked batter is visible on the sides. Serve warm.
Adapted from this recipe. Have a healthy recipe to share? E-mail tpai@washingtonian.com for a chance to be featured on Well+Being.
Caroline Cunningham joined Washingtonian in 2014 after moving to the DC area from Cincinnati, where she interned and freelanced for Cincinnati Magazine and worked in content marketing. She currently resides in College Park.
