It seems like the pumpkin craze starts with the first leaf that turns orange. These pancakes are just as irresistible as the other pumpkin goodness that you find this season. And who doesn’t love seasonal breakfast? We love these because they’re not only delicious, they’re quick to prepare and can easily modified with berries, fruit or nuts. My husband declares these are his favorite pancakes because of their spongy texture.
The recipe is in grams, because weighing is the fastest and most foolproof way to relay this one.
Allergen-free Pumpkin Pancakes
Yield: 18 pancakes
Preparation time: 30 minutes
42 grams sorghum flour
239 grams potato starch
30 grams tapioca starch or tapioca flour
62 grams granulated sugar
½ teaspoon cinnamon
3 teaspoons gluten free baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
¼ cup Earth Balance soy-free margarine melted (or butter if you can eat dairy)
1 tablespoon EnerG egg replacer mixed very well into ¼ cup warm water (or 2 eggs beaten with a fork if you can eat eggs)
1 teaspoon organic vanilla
1 cup canned pumpkin puree, (not pumpkin pie filling)
About 1½ cup almond milk (or cow milk if you can eat dairy)
½ cup raisins, optional
Whisk together in large bowl the sorghum, potato starch, tapioca starch, evaporated cane juice, cinnamon, baking powder, baking soda, salt and xanthan.
In small bowl combine melted margarine, egg replacer mixed with warm water and vanilla. Add pumpkin and almond milk into the mixture. Pour into dry ingredients and mix gently.
Stir very well with whisk or wooden spoon. Add raisins if using.
If too thick add more almond milk.
Drop ¼ scoops of batter onto hot non-stick griddle. Flatten slightly with wet spoon.
Turn down heat to medium. Flip when bottom starts to brown and cook other side until golden brown.
These are delicious right off of griddle. The leftovers freeze very well and can be microwaved until warm to eat another day.
Variations of this recipe involving buckwheat, almond meal, mini-chocolate chips, berries, etc. I have tried to increase the nutritional value by adding these other ingredients, but I wanted you to taste the original recipe first.
Adapted from Gluten-Free Quick and Easy by Carol Fenster, PhD
Freezing instructions: These freeze very well. After they have cooled to room temperature I typically put three in a sandwich bag and then store the filled sandwich baggies in a large freezer zip lock bag in the freezer. They microwave to freshness and breakfast is ready!
// Are you a pumpkin lover? Share your favorite pumpkin dish below!