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pumpkin pancakes (two recipes!)

by sincerelycaroline

NOTE: I have included two versions of this recipe below. One is simply gluten-free and the other is gluten- and grain-free. Both are also dairy-free –– and they are equally delicious, so take your pick!

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gluten-free pumpkin pancakes

ingredients

1-1/2 cups dairy-free milk of choice (coconut, almond, etc.)
1 cup pure pumpkin puree
1 large egg
2 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
2 cups gum- and gluten-free baking flour mix (I have also used Bob’s Red Mill 1-1 Baking Flour.)
3 Tablespoons coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

directions

(1) In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar until thoroughly combined. Set aside.

(2) Combine the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a separate large bowl. Stir into the pumpkin mixture to combine. Whisk until batter is smooth.

(3) Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter into the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 5 minutes each side) and serve hot.

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gluten- and grain-free pumpkin pancakes

ingredients

1-1/2 cups dairy-free milk of choice (coconut, almond, etc.)
1 cup pure pumpkin puree
2 large eggs
2 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1 cups almond meal/flour
3/4 cup arrowroot starch/flour
1/4 cup coconut flour
3 Tablespoons coconut sugar
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

directions

(1) In a medium bowl, mix together the milk, pumpkin, eggs, oil and vinegar until thoroughly combined. Set aside.

(2) Combine the flours, coconut sugar, baking soda, cinnamon, nutmeg and salt in a separate large bowl. Stir into the pumpkin mixture to combine. Whisk until batter is smooth.

(3) Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter into the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 5 minutes each side) and serve hot.