On New Year’s Eve our oven broke. It was actually a blessing in disguise because that oven was old, cooked food unevenly, and the stove burners were hard to clean. The Englishman and I headed to Home Depot and bought a beautiful GE Oven and Range that came with 5 burners and a self-cleaning oven. Needless to say I was pretty excited. In honor of the occasion, I finally perfected the three ingredient pumpkin paleo pancake.
I’ve seen three ingredient paleo pancakes around the blog world for a while now, but for whatever reason I couldn’t get on board with the banana and egg combo. My pantry is currently overflowing with canned pumpkin from when I stocked up in the fall so I decided to make a pumpkin version instead.
Now to be perfectly honest, this three ingredient pumpkin paleo pancake is technically more like a crepe as it is thinner than your traditional pancake. This particular recipe also has no sugar added, but feel free to add a tablespoon of honey or maple syrup to sweeten it up a bit.
Lastly, this could technically be considered a four ingredient pancake because of the cinnamon, but I’m calling it three ingredient since the base is egg, flax and pumpkin.
This is a perfect quick breakfast to make before work or on a leisurely Sunday morning. I personally prefer to top my pancake with almond butter for extra staying power, but feel free to top with fruit, syrup, or whatever your heart desires.
Three Ingredient Pumpkin Pancake (makes 1 large pancake)
1 large egg + 1 egg white
1 tbsp flax
1/4 cup canned pumpkin
pinch of salt and cinnamon
Mix all ingredients in a small mixing bowl and whisk until well blended.
Pour your pancake batter into a greased skillet and cook over medium heat. It will take about 3-4 minutes for your pancake to set.
Any other three ingredient pancake recipes I should try?