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The Best Ever Refined Sugar-free Pancakes

Pumpkin Chickpea pancakes – Refined sugar-free, Gluten-free, Clean eating Recipe.

Pancakes for breakfast? Yes, please! Especially when they’re this healthy. Family friendly, kid friendly, you’ll want to have these again and again. And they’re great for serving to guests, too.

Here’s how to make the most delicious, healthiest pancakes 🙂

Refined sugar-free pancakes
Refined sugar-free pancakes

Why these pancakes are super healthy and delicious:

  1. These pancakes are refined sugar-free, refined flour-free. A very healthy, clean-eating recipe.
  2. Sweetened with applesauce.
  3. High in protein – chickpea flour and oat flour.
  4. A healthy twist to a classic breakfast.

Let’s get started 🙂

Ingredients

  1. 2 eggs
  2. 2 tablespoons apple sauce
  3. 1 teaspoon cinnamon
  4. Pinch of nutmeg
  5. Pinch of salt
  6. 1 teaspoon baking powder
  7. 160 g pumpkin puree (homemade or store bought)
  8. 125 g chickpea flour
  9. 125 g oat flour (GF if necessary)
  10. 250 ml non dairy milk
  11. Avocado oil (for cooking the pancakes)
Refined sugar-free pancakes
Refined sugar-free pancakes

Instructions

  1. To make homemade pumpkin puree, preheat the oven to 165°C. Cut a small cooking pumpkin in half and remove all the seeds. Sprinkle the inside of the pumpkin with a little bit of salt and place them skin side up (flesh side down) on a baking tray. Cook at least 1 hour and let cool before scraping the flesh out with a spoon. Finally blend it in a food processor for a smoother consistency
  2. In a large bowl, whisk together the milk, pumpkin, eggs, applesauce and vanilla extract until smooth
  3. Mix in the flours, baking powder and spices until smooth and there are no flour clumps remaining
  4. Allow the mixture to sit for 15 minutes and heat a large skillet on medium/high heat and add a little oil to the skillet and grease well
  5. Add about 2 tablespoons of batter to the pan to form a pancake and cook for 2-3 minutes on each side on low heat
  6. Continue with the rest of the batter
  7. Top with anything you would like, coconut cream, Greek yogurt, fruits or nuts
Refined sugar-free pancakes

Pumpkin Chickpea Pancakes

meghnaray
Refined sugar-free, Gluten-free
Prep Time 5 mins
Cook Time 42 mins
Resting time 15 mins
Total Time 1 hr 2 mins
Course Breakfast
Servings 4

Ingredients
  

  • 2 Eggs
  • 2 tbsp Applesauce
  • 1 tsp Cinnamon
  • Pinch Nutmeg
  • Pinch Sea salt
  • 1 tsp Baking powder
  • 160 g Pumpkin puree
  • 125 g Chickpea flour
  • 125 g Oat flour GF if required
  • 250 ml Non dairy milk

Instructions
 

  • To make homemade pumpkin puree, preheat the oven to 165°C. Cut a small cooking pumpkin in half and remove all the seeds. Sprinkle the inside of the pumpkin with a little bit of salt and place them skin side up (flesh side down) on a baking tray. Cook at least 1 hour and let cool before scraping the flesh out with a spoon. Finally blend it in a food processor for a smoother consistency
  • In a large bowl, whisk together the milk, pumpkin, eggs, apple sauce and vanilla extract until smooth
  • Mix in the flours, baking powder and spices until smooth and there are no flour clumps remaining
  • Allow the mixture to sit for 15 minutes and heat a large skillet on medium/high heat and add a little ghee, butter or oil to the skillet and grease well
  • Add about 2 tablespoons of batter to the pan to form a pancake and cook for 2-3 minutes on each side on low heat
  • Continue with the rest of the batter
  • Top with anything you would like, coconut cream, Greek yogurt, fruits, nuts
Refined sugar-free pancakes
Refined sugar-free pancakes

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