Hurray- it’s that time of year again! Pumpkin and pumpkin spice just seem to make everything better.
I get frustrated with recipes that include a small amount of a packaged ingredient (2 Tbsp. tomato paste, 1/2 cup crushed pineapple, etc.). If I’m going to open a can, bottle or jar, then I want to use a reasonable amount of the contents (I’m kind of fussy that way -smile-, but I suspect some of you may be as well).
Most pumpkin-related recipes only incorporate a small amount of pumpkin. I decided I wanted to create a pancake recipe that would use half a can of pumpkin puree. You can use the other half for another batch of pancakes later in the week or freeze it for later use.
If I’m going to open a can of pumpkin, I certainly don’t want any to go to waste- especially considering what a nutritional powerhouse pumpkin is! It’s high in iron and fiber, and is off the charts in its vitamin A content!
Be aware that the addition of the pumpkin puree makes for a thicker-than-usual pancake batter. So be sure to press down on the pancakes after their first flip and then after a few minutes on the second side, then give them another minute to cook on the first side again.
Gluten-free Pumpkin Pancakes
1 cup brown rice flour
3/4 cup oat flour or sorghum flour
1/2 cup light buckwheat flour* or sorghum flour
1 Tbsp. baking powder
2-3 tsp. pumpkin spice (or 2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. allspice)
2 tsp. ground cinnamon
1 tsp. sea salt
One half of a 15 oz can of pumpkin puree (a scant cup)
1 3/4 cup water
3-4 Tbsp. maple syrup
2 Tbsp. coconut or olive oil
1 Tbsp. raw apple cider vinegar
1 Tbsp. ground flax
opt: 1-2 Tbsp. molasses
Combine ingredients above line in a large mixing bowl. Combine wet ingredients (below line) in another bowl. Mix both together gently (remember, this pancake batter is thicker than normal**).
Drop about 1/3 cup of mixture onto a hot oiled griddle or skillet and cook for a couple of minutes. Flip and press down on pancake with spatula (until regular pancake thickness). Cook for a couple more minutes on this side, then flip back to first side and let it cook for a minute more.
* light buckwheat flour is made by grinding hulled raw buckwheat groats in a blender.
Makes 2 dozen.
These are great topped with butter, flax oil, maple syrup, or applesauce.
Sample a multitude of muffins, pancakes and other gluten-free recipes for breakfast in this great collection of whole food gluten-free recipes .
This great book will satisfy your need for more kid-friendly gluten-free recipes – all prepared with nutritionally-dense whole foods!