I think I have made it abundantly clear that I adore all things pumpkin. One of my favorite reasons: it's a healthy vegetable loaded with antioxidants, minerals, and vitamins. I know none of you have picky kids that turn their cheeks to anything even resembling a vegetable..right?! These pancakes are loaded with fiber and have a serving of vegetables hiding in their delicious midst...totally fooling my kids. That besides, these are just darn tasty!! I've caught my husband wolfing these down over the serving plate...and he doesn't even really like pancakes! Canned or fresh pumpkin puree will work for these, but I always prefer fresh! You can see my post on how to make your own pumpkin puree if you're interested.
INGREDIENT NOTE: I have been experimenting with an all purpose mix of my making for my readers who want a one size fits all convenience approach. I used that here. I mix equal parts millet flour, brown rice flour, and tapioca flour and store in an airtight container.
CONVENIENCE TIP: Remember to make extra of these and freeze the leftovers for easy toaster pancakes. I usually stack 2-3 pancakes and microwave to eat them quickly on school mornings.
1 chia egg (2 teaspoons chia meal mixed with 3 tablespoons hot water, set aside for a minute or more) OR 1 egg
1 1/2 cups all-purpose gluten free mix OR 1/2 cup each millet, brown rice, and tapioca flours
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract OR powder (you could add more to really up the vanilla oompf!)
1/2 cup pumpkin puree
1 cup non dairy milk (I used So Delicious Coconut Milk)
3 tablespoon melted coconut oil or canola oil
3 tablespoons agave, maple syrup, or honey
water as necessary to thin
In a small bowl, whisk the chia meal (or flax) with the hot water and set aside to gel. In a large bowl, whisk the dry ingredients. Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. I suggest these be easily pourable, too thick and they seem almost pasty, no bueno! Pour batter into 3-4" circles in a preheated pan greased with oil or butter. I usually am just above medium. When you see little bubbles work their way to the top, it is time to flip and cook the other side.
This recipe was shared on Slightly Indulgent Tuesday,
This recipe was shared on Slightly Indulgent Tuesday,
Hi Tessa~
ReplyDeleteWOW! These pancakes look super light and fluffy! Great job.
Great all-purpose mix too.
Be Well,
--Amber
WOW, Tessa! Your pumpkin pancakes look very delicious! Thanks so much for choosing So Delicious coconut milk to make them! (We might even try making them with our coconut nog!) And what a great idea to freeze and enjoy them as toaster pancakes whenever the mood strikes!
ReplyDeleteThese pancakes look delicious. I've been looking for something healthy to eat. I don't have any kids, lucky for me. The only thing I have to deal with is my own pickiness. I'm actually not a big of pumpkin foods, but I would like to try these. They look really healthy, and I love that they are vegan. I'm a vegetarian and have been trying to move into a vegan diet. It'll sure be a lot easier if there are tasty foods to eat. Thanks for sharing :)
ReplyDeleteThanks for making my thai chicken recipe the other day! So glad you liked it. I'm your newest follower. Can't wait to try these GF pumpkin pancakes! I too LOVE anything pumpkin!
ReplyDeleteThese look wonderful Tessa! I too love anything with pumpkin in it.
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ReplyDeleteHi,
ReplyDeleteJust saw your awesome looking recipe on Dietdessertanddogs and am drooling over the thought of these. I have been on a rotational diet for four years now eating the same things and am sick of it and need a change and these are going to be the first new thing I try!
thanks for sharing.
Sandra
These were delicious. I used the "chia egg" per your instructions & your GF flour blend except I ran out of tapioca flour so I used mostly potato starch & they still turned out fabulous. I used rice milk so I had to decrease the liquid just a smidge since it's thinner than other non-dairy milks. Most of my GF/DF/egg free pancakes have been dismal failures (the exception being Isa Chandra Moskowitz's GF vegan buckwheat pancakes). I *think* that the xanthan gum in most recipes makes them gummy & gives them an off-putting flavor. But the texture & flavor of yours was delightful. Thanks!
ReplyDelete@Laura, wow, what a compliment! I am so happy you found a tasty gf v pancake recipe that works...it was one the first thigs I mastered when I started this journey! Try some of my other pancake recipes, my personal favorite if the teff-millet! But I like them all!! Xanthum gum can make things gummy, especially if too much is used...it a whole ratio thing...and I prefer to use the least amount of any gum possible, or not at all!
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