Spiced Pumpkin Pancakes (gluten free & vegan!)
Happy Friday everyone!
How did September treat you? I can honestly say I've had better months. I was really excited to welcome my favourite season and all the fun things it brings - my husband's birthday, the Grape and Wine festival (a Niagara tradition!), hikes in the Shorthills, and generally just enjoying the season. What I wasn't expecting was the sleepy, heavy feeling that I couldn't shake. Just not feeling good. There were also some disappointments in the kitchen - a savoury pumpkin waffle recipe that despite a few attempts, I couldn't get to cook nicely. Instead, batch after batch just stuck to the inside of my waffle maker - such a mess! Eventually, those became "savoury pancakes" that we ate for dinner one night. Still, no one likes when a recipe doesn't work out.
I'm so happy to welcome October, and things are looking up! Tonight we had breakfast for dinner, which is always a good thing. These yummy pumpkin pancakes are the best pancakes to come out of my kitchen - my particularly picky spouse attested to that and plans on eating leftovers in the morning. Fingers crossed they heat up nicely!
These are going to be on regular rotation for us. I love pancakes for slow weekend mornings, but honestly? The occasional dinner drenched in maple syrup feels really special - highly recommended.
Wishing you the best October, friends!
Spiced Pumpkin Pancakes (gluten free, vegan, nut-free option)
Makes about 12 pancakes
1 cup brown rice flour
1/2 cup buckwheat flour
2 tbsp arrowroot flour (arrowroot starch)
1/2 tsp cinammon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp cream of tartar
1 tsp baking soda
2 tbsp coconut sugar
2 tbsp grapeseed oil, or other neutral-flavoured oil
1/2 cup pure pumpkin puree
1 tsp vanilla extract
1 cup coconut milk, or milk of your choice
3/4 cup water
Garnish: chopped pecans, extra cinnamon, and real maple syrup
Whisk together all dry ingredients in a large mixing bowl. Combine all wet ingredients, including pumpkin puree, in a separate bowl. Fold the wet mixture into the dry and combine, being careful not to overmix.
Heat a pan over medium heat. Add coconut oil, and swirl to melt. Use a ladle to spoon batter (about a quarter cup) onto the hot pan for each pancake. Cook for about 2 minutes, until small air bubbles appear. Flip and cook for another 1-2 minutes. Repeat with remaining pancakes.
To serve, top with cinnamon, chopped pecans (optional), and real maple syrup.
It makes my day to hear from you! xx