Gluten Free Pumpkin Spice Pancakes
I’ve been playing with pumpkin this week. I know it has been said, “not to play with food” but in this case, it’s a whole lot of fun!
The other day I made a Pumpkin Spice Latte that was so much better and healthier, than any coffee shop has made for me, then I decided to use my extra pumpkin puree and created a refreshingly, dessert-like Pumpkin Spice Smoothie (click the link for the recipe on my Instagram page).
But why stop there?
My youngest son wanted the big, sit down breakfast with pancakes and his “fake” bacon and I couldn’t say no, especially because he had a really rough week with this breathing and needed some extra TLC :). So pancakes it was! I made his traditional pancakes and also made these gluten-free pumpkin pancakes I had been wanting to test out. Needless to say, it was a table covered in pancake-y goodness.
Now, I don’t always bake gluten-free since we actually don’t have a gluten allergy in our home, however, we do have a wheat sensitivity and with that, gluten-free baking has become more frequent over the years. Plus, so many of my friends and clients are doing GF, that it helps to have recipes on hand that I can share or make for them as well. What I have found though, is that it can be rather difficult to make something that is free from gluten, dairy and eggs which is why many of the GF products on the market still contain eggs (and the reason why we cannot buy them). This recipe though is free from ALL of those allergens. It is also free of nuts and soy, refined sugar and it is also Vegan since I use raw, organic cane brown sugar.
So how does it taste so good if it is without all the above ingredients? Well, first I used organic pumpkin puree and if you haven’t tried it before, you really should. Fresh pumpkin only, and all its natural sweet flavor, not the pumpkin pie filling. Coconut milk adds the right amount of richness, brown cane sugar adds the extra sweetness and don’t forget about the seasonal spices such as pumpkin spice and cinnamon. That just brings it all together.
I also opted for Bob’s Red Mill 1-to-1 Gluten Free Flour which has quite honestly become my new baking “go-to”. It’s basically a no-brainer when baking if you use this. Simply substitute 1 Cup of this for 1 Cup of regular wheat flour and that’s all you need to do since it is already formulated for baked goods without the need for additional specialty ingredients. Pretty easy right?
Go ahead, indulge a little! Spend a little extra time around the table with your family this weekend enjoying conversation and these Gluten-free Pumpkin Pancakes. I know I will be.
- 1 C. Coconut milk (or non-dairy milk of choice such as Almond or Soy)
- 1½ TB. lemon juice
- ⅓ C. packed pumpkin puree
- 1 TB. melted coconut oil
- 1 tsp. vanilla extract
- 3 TB. brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. pumpkin pie spice
- ¼ tsp. cinnamon
- *1 C. Gluten Free flour (I used Bob's Red Mill 1-to-1 GF Flour)
- Heat skillet or electric griddle to medium high (or 350°)
- In a large bowl, pour milk and add lemon juice. Mix once then allow to sit at least 5 minutes to curdle.
- Whisk in pumpkin puree, coconut oil, vanilla extract and brown sugar. Blend well.
- Add in remaining dry ingredients, baking powder, baking soda, pumpkin pie spice, cinnamon and flour.
- Whisk again to blend all ingredients in together.
- Pour batter onto heated pan/griddle into desired size. ¼ C seems to yield a perfect size.
- Let sit until bubbles start to form on top, approximately 3 minutes, then flip over and allow to cook an additional 2-3 minutes or until lightly browned on bottom.
- Remove from griddle and serve with toppings of choice.