When I say pumpkin, you say pancakes. PUMPKIN (me)… PANCAKES (you), PUMPKIN… PANCAKES!!!
What’s better than homemade pancakes on a Saturday morning? That’s easy – homemade pumpkin pancakes that are gluten-free and tasty! I just love fall. Something about the cool air (ok, Florida status – 70 degrees is cool for me), the smell of a fireplace (yes, on those 60 degree nights) and the fall flavors are just so, perfect!
I’m on (another) healthy food adventure and have been experimenting with gluten-free stuff. I do have to side bar here and say, not everything I make turns on yummy. I’m not the kitchen wonder woman and I have really tough critics. Some things make it to the trash before anyone tries it and others as soon as people take a bite. Most desserts I make do turn out pretty darn good if I do say so myself, but meals on the other hand, that is definitely a challenge for me and sometimes a scary venture for the recipients of the food. In fact, I’m about to start a paleo challenge and I couldn’t think of what I wanted to eat that was on the list so I am literally eating canned pineapple. Out of the can. As we speak. Yes. Out.Of.The.Can. (which I put in the fridge because I like cold pineapple…. I’m sure there’s a warning label about that somewhere) I don’t think canned pineapple is part of the paleo “cave-woman” diet but it’s the closest I could come. Definitely not Kitchen WW tonight! OH MAN I really want some Publix Chocolate Cookie Quary Low-Fat Frozen Yogurt that is sitting in my freezer right now… Focus Cassie, focus….
Back to the Pumpkin Pancakes (crap – now I want these too!)
This Gluten Free Pumpkin Pancake recipe was inspired by the fact that I had left over pumpkin. I made Pumpkin Cookies with Icing recently and shared them with my coworkers. They were a huge hit!
This recipe is gluten-free and actually passed the taste test of one really tough critic.
- 1 cup pumpkin puree (the 100% real stuff)
- 1/3 cup almond milk
- 1 tbsp. coconut oil
- 1 tbsp. pure maple syrup
- 2 tsp vanilla
- 2 eggs (protein packed yeah!!!)
- 1 cup GF baking flour or oat flour (process 1 cup of oats in a food processor until fine)
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Step 1: Mix all the dry ingredients in a medium bowl with a whisk – flour, baking soda, cinnamon, nutmeg, ginger, allspice
Step 2: Mix melted coconut oil, pumpkin, milk and syrup in a blender until combined. Add vanilla and eggs.
Step 3: Now combine the wet and dry mixes until just combined.
I was surprised at how thick the batter was, but this is normal. Now all you have to do is plop these on a skillet! I added extra cinnamon to one side just to give a little more flavor. The key to this is the timing. You want them cooked but not over cooked. The batter is very gross raw. I set a timer for 3 minutes on one side and the 1.5-2 minutes on the other. They came out amazing! I used dark amber pure maple syrup and a little almond butter on top.
This is a great use of left over pumpkin – or an excuse to open another can. Next time I will probably make this batter the night before and save some morning time to relax with my cup of joe. Now I have finished my can of pineapple, which I am slightly regretting admitting I ate canned pineapple. Directly out of the can. That I purposefully chilled. But I ran 5 miles tonight and really didn’t feel like making anything this late. So thank you Mr. Can. And thank YOU readers. I am too tired now to eat that frozen yogurt so you have spared me! 🙂