Pumpkin Pancakes

I love the fall with that certain smell in the air, cooler weather, and the colorful leaves. I also love the bounty of the fall harvest with winter squashes like pumpkins available! Recently I decided to experiment and make some gluten-free and dairy-free pumpkin pancakes. It was actually pretty easy with a few substitutions/additions. They are delicious!

Ingredients:

pumpkin-pancakes-pic

Delicious Pumpkin Pancakes!

  • 1 ½ cups milk (I used a mix of coconut milk & almond milk)
  • 1 cup pumpkin puree
  • 2 egg
  • Vanilla
  • 2 tablespoons vegetable oil
  • 1 tablespoons vinegar
  • 2 cups flour (I used 1 cup gluten-free quick cooking oats, ½ cup buckwheat flour, ½ cup gluten free flour mix)
  • ¼ (or less) teaspoon of stevia (or 2 tablespoons of brown sugar)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon (more is okay)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Directions:

  1. Mix all wet ingredients
  2. Mix all dry ingredients
  3. Sift dry ingredients into the wet ingredients (do half at a time)
  4. Mix until just combined
  5. Heat a skillet to medium high heat
  6. Once hot, spoon into pan (use about ¼ cup batter for each pancake) and let cook until little bubbles start to show
  7. Flip pancakes and cook on other side (adjust heat down if necessary)
  8. Enjoy!
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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Breakfast, dairy-free, Gluten-free, Recipes, Snacks. Bookmark the permalink.

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