Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Pumpkin Pecan Pancakes

Egg / Pumpkin / Maple Syrup / Pecan

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Pumpkin Pecan Pancakes

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 5 min • Cook time: 15 min • Yield: Six 4-inch pancakes

Ingredients

  • 2 large eggs
  • 1/3 cup pumpkin puree (plain canned or cooked pumpkin; not pumpkin pie filling)
  • 2 tablespoons Sunbutter™, sunflower seed butter (you can use any nut butter, i.e. almond butter)
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon baking powder
  • 2 to 3 tablespoons pecans, chopped
  • Coconut oil pan spray, coconut oil, or ghee

Directions

  1. Put all ingredients in a medium bowl and whisk together until fully blended.
  2. Preheat sauté pan on medium heat. Spray pan with coconut oil spray or lightly brush with coconut oil or ghee.
  3. Pour about 3 tablespoons of batter into preheated pan to make a 4-inch pancake. Cook until edges begin to brown 
  4. and bubbles on the top begin to burst. Flip and cook until done. Serve with maple syrup and additional pecans if desired.

Notes

Use care when flipping the pancakes. If the spatula doesn’t slide under the edge of the pancake, it is probably not ready to flip. Use two spatulas to make it easier to flip. Don’t over-crowd the pan; it makes flipping tricky.

You can also use about ½ to ¾ teaspoon pumpkin pie spice rather than the spices listed above.

 Using a nonstick pan makes cooking easier.