I have really wanted to try making gluten free pancakes. So the inspiration for these Gluten Free Pumpkin Pancakes was my daughter being in for a visit. One of her best friends was coming over for a visit and guess what, they requested a little food from me. I am always happy to oblige.
These pancakes are also vegan. These pancakes can convert any non-believer, any carnivore, that a vegan recipe can be amazing. These pancakes were so good. Look and how light and fluffy they look. The pancakes have so much flavor. Just look at the pancakes cooking on the griddle. The picture shows you the pancakes right after I flipped them. You can see how light they are. Yet they are fluffy.
Before I talk about the making of these pancakes, I looked back to see when was the last time I made or posted a pancake recipe – 2013. OMG – I made BLUEBERRY PANCAKES. I did not set out to make these pancakes super healthy but they are. The sweetness comes from the pumpkin purée. There is no dairy – no eggs and the milk used is coconut milk. The oil is coconut oil. The flour used is oat flour. I used wonderful spices including nutmeg, ginger, allspice and Vietnamese cinnamon. These spices are your go to spices when working with pumpkin purée. They are warm spices that balance the sweetness of the pumpkin purée.
The cast of characters.
The combining of the dry and wet ingredients to form the pancake base.
The cooking of the pancakes on the griddle.
The Gluten Free Pumpkin Pancakes Plated.
Gluten Free Pumpkin Pancakes
- 1 Cup Pumpkin Puree
- 1/2 Cup Coconut Milk
- 2 Tbsp Coconut Oil melted
- 1 Tbsp Lemon juice
- 1 Tsp Vanilla
- 1 Cup Oat flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Vietnamese Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Allspice
- 1/4 Tsp Fresh Nutmeg
In a small mixing bowl, stir together the pumpkin puree, coconut milk, coconut oil, lemon juice, and vanilla.
In a medium bowl, whisk together the oat flour, baking soda, baking powder, salt and spices.
Pour in the wet ingredients into the dry ingredients. Mix gently until combined. Do not overmix!
Heat your electric griddle to 350 degrees Fahrenheit. Spray the surface with coconut oil cooking spray.
Once the surface is at temperature, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes. Bubbles should begin to form around the edges of the pancake.
Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or so, until golden brown on both sides.
Serve the pancakes immediately topped with pomegranates.
I pulled the recipe from these 2 sites:
Vegan Recipe - https://thebigmansworld.com/2017/09/04/fluffy-flourless-pumpkin-pancakes-vegan-gluten-free-sugar-free/
With eggs - https://cookieandkate.com/2013/pumpkin-oat-pancakes/