Pumpkin Season is here and these chilly mornings will definitely call for these tasty, soft and moist, delicious gluten free, dairy free and vegan Pumpkin Pancakes.
This is definitely a recipe I will make over and over again. And not just for fall because it’s Pumpkin Season and these have pumpkin purée in them (see how I made mine). No, these are delish all year round. They don’t have a strong pumpkin taste at all – in fact they’re aromatic and flavourful because of the cinnamon, nutmeg and ginger in them. And they have the nicest moist and soft texture because of the pumpkin purée – you’d have to come over and have a try to believe me ;)
I used my blender because lately it’s getting a lot of action and it just sits on my counter waiting for more fun ;) So I do try and put it to good use – it doesn’t like to collect dust at all (and neither do I ;)
Actually, I may sound like a complete L word (and I’m not talking about Love), that I just discovered my blender had a ‘blender’ option. (when we first took it out of the box, I needed to slice a few vegetables and took out only the slicing parts – - the rest was left behind in the box… for ummmm…. let’s see…. over 3 Years! That’s why the L word came to mind ;) lol I just didn’t need it I guess and forgot about it (it’s a good thing we didn’t throw out the box). It was until my sister got a blender similar to this one and we discussed blenders (that’s what moms do right – discuss blenders ;) and she told me that mine TOO should have the blender options – in fact ‘isn’t that why it’s called the blender?” Sooo…. excitedly I pull into a dark closet, reach for my ‘slicer box’ and find the BLENDER PARTS! Ahhhhh… the happiness, the joy of that blender – and mine toooo…. ;) We’ve been getting busy ever since. wink wink.
Pumpkin Pancake Recipe
(gluten free, dairy free with vegan option)
In a blender or mixing bowl, whisk together the dry ingredients:
1/2 cup rice flour, 1/4 cup coconut flour, 1/4 cup quinoa flour, 1/4 cup tapioca starch/flour, 1/2 teaspoon fine sea salt, 2 teaspoons baking powder, 1/2 teaspoon xanthan gum (or 2 cups spelt flour)
spices: 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg
1/3 cup pumpkin puree (canned pumpkin is fine (but not ‘pie filling’), 2 tablespoons light olive oil, 2 tablespoons agave nectar
1 free-range organic egg (or 1 tsp egg replacer mixed with 2 tbsp of warm water)
1 cup almond milk, more if needed
Mix the batter until it is smooth and silky- and not too thick. If it is too thick add more milk or warm water and mix to get a ‘pancake batter’ consistency.
Spoon onto a hot pan (I use a cast iron) and spoon out to make circular flatter shapes with the back of the spoon). Cook until they brown nicely for about 2 minutes then flip over for another minute.
I didn’t really plan what would be served with them, but I knew maple syrup was out of the question. Feeling creative in my kitchen, I reached for an orange jam and added some of that pumpkin puree to it – and it came out so good! It cut down the sweetness so much from the orange jam and I was very happy with that. To make your own Pumpkin Orange Jam: mix equal parts jam with the purée – mix and serve over those warm pumpkin pancakes ;)
My daughter just loved these! She had 3 1/2 large pancakes for breakfast alone – she NEVER eats this much – but this time she just kept munching on her yummy breakfast only taking breaks in between each one to say things like ” that was delicious”, “so yummy”, “can I have one more”…. that made me extra HAPPY!
A good breakfast of course needs to be paired up well with the perfect drink. I made a good choice when I brewed a great cup of ginger peach tea. Because there was ground ginger in the recipe, I knew these three; pancakes, jam and tea would go so well together…. There you have it folks, a simple mid-of-the-week breakfast that was served up like a it was Sunday morning….
Are you in a pumpkin mood yourself? Please share your favourite recipes in the comments, or if you have a blog why don’t you link up to your pumpkin post ;)
PS. don’t forget to try my Pumpkin Muffins while you’re in the pumpkin mood…
Wishing you a peaceful sun-shining day!
Back to Blog