You know those 2 ingredient banana pancakes that are okay, but still kind of boring? Yeah. These aren’t those. These dairy free, gluten free, grain free pumpkin carrot pancakes are super easy to whip up in the mornings and are perfect for the fall season. The cinnamon / pumpkin pie spice make these taste almost like little pumpkin pies, but they are SO much healthier and don’t have any added sugar so while they may seem like an indulgence, you’re actually getting a ton of vitamins to start your day off on the right foot. These are awesome for Baby Led Weaning, but I eat them too! I love making these for Harrison, because they’re soft enough that he can gum them without any teeth and its a nutrient-dense meal.
Flourless Pumpkin Carrot Pancakes
Ingredients: 1/2 cup pumpkin purée 1/2 cup carrot juice / purée (or 1 cups carrot pulp, leftover from juicing) 1 whole egg 1 teaspoon pumpkin pie spice (or cinnamon) Coconut oil
Directions: 1. Coat a pan with coconut oil (I’ve found that in order for these to come out well, I need to really give the pan a good coating). 2. Combine egg, pumpkin, carrot and spice in a bowl and blend well. 3. Let the batter sit for about 5 minutes to thicken. 4. Preheat pan over medium – medium high heat and pour or scoop batter.
5. Flip after a few minutes on each side and enjoy!