Recipe by FLKeysJen
I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!
Top Review by Starrynews
As the intro states, I, too, was intrigued by the concept of pancakes without flour. These are very moist and flavorful, and do resemble pumpkin pie filling a bit in texture. The tips to grease the pan well and be careful in flipping (love the "sloppy omelette" description - very true) are key. Also, I tend to make large pancakes - no little silver dollars here - and I found it easier to reduce the size of the pancakes to facilitate the flipping process. Thanks for sharing! Made for Best of '12 tag.
- 4 eggs
- 118.29 ml canned pumpkin
- 4.92 ml pure vanilla extract
- 1 mashed banana
- 4.92 ml pumpkin pie spice
- 4.92 ml cinnamon
- 1.23 ml baking soda
- 9.85 ml butter (plus extra for pan frying) or 9.85 ml coconut oil (plus extra for pan frying)
Directions See How It's Made
- Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
- Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
- Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
- Serve with butter and cinnamon, or sliced bananas and maple syrup.