Gluten Free Pumpkin Pancakes

Bella

It is very exciting that it is close to Christmas again and all of the Christmasy (is that a word?) recipes are starting to pour out all over the blogosphere!

I just love this season. The lights, the pumpkin everything, pie,  sweet potatoes, and other traditional foods that line the market shelves. It is just a beautiful time of the year, and a time to most definitely me grateful.

Ahhh! I love it. I love cooking for the holidays too.

I will say though, as much as I love cooking for the holidays, I have not been known for keeping up with the seasons when it comes to making recipes. I do not know why, but I guess the business surrounding the season challenges my time for preparing recipes. There are no excuses though! That trend is going to change effective immediately because there are so many like you who are looking to make the season right with good food, and I know for sure that I would love to share some of the recipes that have made my holidays unforgettable.

So without further waiting…

Here is a recipe I have wanted to share with you for a while! Gluten free and vegan pumpkin pancakes. It was very exciting making these because even after photographing them so long that they became cold, they were still yummy!

These are so pumpkiny (is that a word either?) and sweet, spiced just perfect, that I can taste the maple intermingling with the profound flavor of pumpkin right through the picture!

Let me jump right to showing you what to do! By the way, leave a comment if you try them.

Also, if you haven’t got a chance yet, let’s connect on Facebook and Instagram! I would love to get to know you!

GLUTEN FREE PUMPKIN PANCAKES

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

Author: Bella
Recipe type: Breakfast/Brunch
Serves: 8

INGREDIENTS

  • (a) Dry:
  • 1½ cups gluten free all purpose flour
  • 2 tbsp coconut sugar or organic brown sugar
  • 2 tbsp milled flax
  • 2 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • pinch sea salt
  • (b) Wet:
  • ½ cup pumpkin puree
  • 1½ cup unsweetened vanilla coconut almond milk (start w/ one cup. Inch in extra ½ cup if batter is thick)
  • 2 tablespoons Earth Balance soy-free buttery spread
  • 1 tsp apple cider vinegar
  • Add Ons:
  • Buttery spread for serving on top
  • Pure maple syrup, grade B to drizzle over those cakes

INSTRUCTIONS

  1. In a mixing bowl, mix together the dry ingredients as listed above.In a second bowl, mix together the wet ingredients as listed above.
  2. Next, pour the wet ingredients into the dry ingredients and mix until smooth and not too thick or thin.
  3. Heat to medium low a nonstick griddle and lightly spray olive oil spray onto the griddle.
  4. Scoop in batter to the size of pancakes you desire, and allow the mixture to spread on the griddle.
  5. Turn the pancake to the second side once little bubbles are seen all over the top side.
  6. When complete, all sides should be a cinnamon color.
  7. Repeat the steps with the remaining batter.
  8. Serve with grade b pure maple syrup.

Don’t these just look heavenly? What you are eating for breakfast for the holidays? ~Bella

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