my lavender blues

November 23, 2017

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)




HAPPY Turkey Day! I’ll be spending my day at P-masta flex’s home with David and we are suuuuper excited. I also have five days to myself with the baby-child which has added an extra pep to my step (and also bracing myself for 10 thousand tantrums, because… toddlers and tantrums are a fact and real). Anywho. What are your plans and if you are a parent what is your best method for dealing with toddler meltdown moments. Affective parenting tips would be grrrrreeeeeeaaaaat. Also no bribes, because I’m currently trying to get out myself out of the rabbit hole as he requests a “target” trip whenever we are negotiating. No bueno.

Moving forward….

ITS THANKSGIVING. And I’m up writing a post to avoid my two pies and ten thousand loaves of bread I’m about to bake up. I also decided that you too might be up to your ears in pumpkin puree and have all sorts extra ingredients that you normally don’t have just casually lying around and might want to put them to good use while keeping things LIGHT on the belly.

Why keep it light?

Oh i don’t know. thanksgiving? how many pants do i need taken out before Kris Kringle rolls his big ol’ booty on over? We probably could share pantaloons by then. Which is why this year I am trying to focus on ‘healthier alternatives’ that don’t taste like a total alternative in my mouth. you get what i’ma saying?

No steamed broccoli with zero salt.

I’m talking more like pan fried broccoli with ghee and spiced TF up. Substituting bad fats for better fats. Being more aware.


But also I have a child. So just juicing my life away isn’t an option while I’m making PB & J’s, pastas, ham sandwiches, you know, the usual brown diet that my son partakes in. Those temptations will eventually get to me if i’m just drinking beet juice and wanting to die of Earth poisoning flavor.

Yes, i’m comparing juices to poisoned Earth. Because to me, anything straight out of the ground pretty much tastes like dirt unless its triple washed, shaved, drowned in some sort of fat and totally spiced. Ain’t never gonna change.

But anywho. These pancakes. They are totally healthy and an amazing treat for the morning. Gluten free (check). Protein packed (check) No super processed sweeteners (check) Fiber Filled (check) and most importantly Simple Simple Simple. Oh also they are KID TESTED and mom approved (ten thousand checks right thurrr). Also two pancakes = 168 calories. So instead eat 3 or 4 or MORE. If you want. But two had me feeling full and good to go.

Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)

also:::: His sweater is from Zara Kids – you can get yourself one now. I size down as he is a “little” on the smaller side, and Zara runs on the larger side. Super soft and this kid is very particular about his sweaters.






Recipe Notes:

NO NEED for a gluten free flour blend. I actually refuse to make anything that involves a mixture of ten thousand different types of flours. Why? because i’m not actually gluten intolerant or celiacs. When I try to eat less gluten it’s because of health / skin / diet. I have personally noticed that a large intake of gluten leads to me making poorer choices in everything. So just making bread to replace my normal sandwich bread isn’t doing anything for my diet. That loaded sandwich with extra mayo is gonna stick to my body regardless of gluten free bread or not. So I prefer just to cut that part out right away. SO anyways. Simple ingredients. Almond flour & Flaxseed Meal. Both ingredients I have in my pantry at all times. They work really well together and are great sources of both protein and fiber.

Pure maple syrup if you wanna get fancy and keep with the unprocessed gig. You don’t need much in the pancakes and totally optional to pour it on top! They’re pretty good without anything however……. soggy pancakes are my jam so I love syrup on top.

Pumpkin puree – not to be mistaken for pumpkin PIE puree. One is pure… the other has a bunch of stuff in it that makes it taste beyond artificial. HOWEVER. If this is all you have, use it! Just reduce the maple syrup addition by half.

Also because there is no additional flours added, these bad boys are SUUUUPER soft and delicate. Meaning patience while they cook and be forgiving of their ugly appearance. 3 minutes on one side and 1-2 minutes on the other. If you are impatient then you’re gonna end up with a crumbly blob that still tastes really good, but you have to be okay with serving weird af shapes.

That’s it!

NOW stop reading and go bake yoself a pie.


Breakfast of Champs // Gluten Free Maple Pumpkin Pancakes (Simple)
Nutrition Information
  • Serves: 10 pancakes
  • Serving size: 2 pancakes
  • Calories: 168
  • Fat: 9g
  • Unsaturated fat: 1.3g
  • Carbohydrates: 16.5g
  • Fiber: 3.2g
  • Protein: 5g
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Incredibly tasty pancakes filled with maple syrup, pumpkin puree and are made gluten free and delicious!!!! Packed with extra fiber and extra tasty flavor.
  • 1⅔ cup almond flour
  • ¼ cup flaxseed meal
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup pumpkin puree
  • ¾ cup unsweetened almond milk
  • ¼ cup pure maple syrup
  1. First preheat an oven to the lowest temperature so pancakes can keep warm while you make.
  2. In a medium sized bowl add your flour, flaxseed, baking powder and salt. Mix together and set aside.
  3. In a separate small bowl add your eggs, vanilla extract, pumpkin puree, almond milk and maple syrup. Whisk until fully blended.
  4. Next fold you wet ingredients into your dry ingredients, and mix until just fully incorporated.
  5. Preheat a pan over medium heat. Add a little bit of fat when pan is heated and then pour about a ¼ cup of batter into pan.
  6. Let pancake cook for 3.5 minutes on one side, flip over VERY carefully as these pancakes are incredibly soft and fluffy, and then cook for another 1.5 minutes.
  7. Optionally: Place pancake onto a lined baking sheet or on a heat proof plate or pie pan in the oven to keep warm while you cook other pancakes.
  8. Repeat cooking processuntil batter is used up. Makes about 10 pancakes, 2 per person.




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