Around our parts, the past weekend had the decided feel of Autumn!!! I responded to the brisk breeze with the need to make something warm and spicy. In the interest of full disclosure, I feel the need to publicly declare my love of pumpkin. I adore pumpkin. So, what better to kick of this glorious change in weather than with PUMPKIN PANCAKES!?
I modified my old recipe to make it Gluten Free and Vegan, and let me tell you...you won't miss anything. It is really amazing. And, yes, I confess, I really DID eat the first pancake folded in half, dripping with syrup, while I stood over the kitchen sink.
|Spiced Pumpkin Pancakes|
3/4 c. sweet sorghum flour
1/2 c. potato flour (NOT potato starch)
1/4 c. brown rice flour
1/4 c. teff flour
1/4 c. oat flour
1/2 c. brown sugar
3 tbs. ground flax seed
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 tsp. Ener-G Egg Replacer, mixed with 6 tbs. warm water (mix well before adding)
2 tbs. oil
1 c. + 2 tbs. almond milk
2/3 c. canned pumpkin
Combine the Ener-G Egg Replacer and warm water, set aside. In a large bowl, combine all the "dry" ingredients and mix together. Add pumpkin, almond milk, and egg replacer. Pour mixture into approx. 4-inch rounds on hot griddle. Flip when the surface starts to bubble.
This will make about 12 four inch pancakes. I normally double the recipe and have a few left over that I can refrigerate and then microwave the next day for a quick "school day breakfast." The cooked pancakes keep just fine for about 6-7 days in the refrigerator. For longer storage, store in zippy bags in the freezer.
I have been known to make up several batches on a weekend just so I can make sure to have some on hand during the week.
Also, my daughter has used these as the base for several sweet "snacks," topping them with Nutella, pumpkin butter, and honey butter. Seriously, I have no idea where she gets these ideas. Right...moving on.
My next fall inspired recipe will be Gluten Free Vegan Molasses Cookies. Did I mention I love Autumn?