GF Pumpkin Pancakes
As I was perusing the aisles of our beloved Trader Joe’s the other day I saw something exciting: pumpkin pancake mix. Oooh yum! Out of curiosity, I looked at the ingredients…enriched white flour, sugar and cane juice and molasses (stacks on stacks of sugar), corn starch, pumpkin flakes made with corn flour and soy lecithin, etc you get the point. I was…uninspired and unimpressed by all the extras (additives, basic bitch white flour, tons of sugar…not Vibrance Protocol approved). So, I decided to buy some pumpkin puree and make my own from scratch. It’s easy to make and so much healthier for you…and I made mine gluten-free!
To make these gluten-free pancakes, I used the gluten-free flour mix from Trader Joe’s made with a mixture of millet flour, potato starch, tapioca starch, rice flour, and sorghum flour. It also has xantham gum, which is a man-made binding agent and is added to gluten-free products to improve texture and elasticity. If a recipe calls for xantham or guar gum, you can also experiment with substituting it for natural options like chia seeds, flax seeds, or psyllium fiber.
Recipe for Pumpkin Pancakes
1/2 c gluten-free flour (I used Trader Joe’s Gluten Free All Purpose Flour blend)
2t baking powder
1/4 t baking soda
1 1/2 t cinnamon
1t allspice
1/2c pumpkin puree (pure pumpkin)
3T salted butter, melted (I used sea-salted butter but you could also use vegan butter)
1c cashew milk (homemade)
2 eggs (or 2 flax eggs)
3T maple syrup (can also use date syrup)
Butter, for cooking
The Deets:
Combine all dry ingredients in a bowl.
In a separate bowl, whisk the pumpkin and butter together. Then whisk in the cashew milk. Then, add in the eggs and maple syrup. Once thoroughly combined, add in the dry mix. Do not over-mix batter.
Heat the oven to 200o and have a lined baking sheet ready in the oven to keep pancakes warm until serving.
Over low-med heat, cook 1/4c batter in butter until browned on both sides.
Serve with almond butter and raspberries.
This recipe makes about 12-14 pancakes.
