Recipe: Gluten Free Pumpkin Pancakes
Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest
Now, on to the pancakes. Because I’m only going to want to eat them for another couple months. These are substantial, filling, and wholesome. They contain no refined sugar and will not leave you with a pancake coma.
These are not every day pancakes, partly because pumpkin spiced things go to bed after winter, but mostly because they are a little involved. There are quite a few steps and ingredients. But, once you gather them all, putting them together is a breeze. Mixing the dry ingredients ahead into mason jars makes the morning production more feasible.
This recipe is easily made vegan by using two flax eggs in place of the eggs.
Gluten Free Pumpkin Pancakes
Yield: 10-12 pancakes (feeds 4-6)
1 cup gluten-free rolled oats
2 tablespoons buckwheat groats
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves or allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup pumpkin puree
1/3 cup unsweetened applesauce
3/4 cup almond milk (or other milk)
2 tablespoons coconut oil, melted
1 tablespoon maple syrup
1 teaspoon vanilla extract
- Process the oats and buckwheat groats in a blender until finely ground, about 60 seconds. Add the spices, salt, and baking soda. Do ahead: store in an airtight container for up to 2 months.
- In a large mixing bowl, whisk together the pumpkin, milk, coconut oil, maple syrup, vanilla, and eggs.
- Add the dry ingredients to the wet and mix until combined.
- Heat a non-stick pan or cast iron skillet over medium heat (or 350F for an electric griddle). Lightly oil or butter the surface.
- Pour 1/4 cup portions of the batter onto the heated pan. Cook until bubbles form around the edges of the pancake. Flip and cook for another 2 minutes on the other side.