We carve pumpkins for Halloween and we eat pumpkin for Thanksgiving. I actually like to make as much as possible with pumpkin, even Pumpkin Pancakes! They are tasty, healthy, and super easy to make. They are the perfect breakfast during Halloween, Thanksgiving, or anytime! This recipe is super similar to my Banana Flax Pancakes but with pumpkin and some cinnamon instead. I also add a little extra sweetness since pumpkin is not as sweet as banana.
Pumpkin Pancakes:
gluten free, dairy free and egg free
Ingredients:
1 cup pumpkin puree
1 tbsp. vanilla
2 tbsp. flax meal
2 tbsp. olive oil
2 cups So Delicious Coconut Milk
2 tsp. lemon juice
1 cup pumpkin puree
1 tbsp. vanilla
2 tbsp. flax meal
2 tbsp. olive oil
2 cups So Delicious Coconut Milk
2 tsp. lemon juice
2 tbsp honey (or organic sugar for vegan)
1 tsp cinnamon
1/2 tsp. salt
1 tsp baking soda
2 tsp. baking powder
2 1/2 cups Bob's Redmill All Purpose Gluten Free Flour
(optional: Earth Balance for pan or for on pancakes.)
See my post on Banana Flax Pancakes for detailed pictures of the pancakes cooking.
1/2 tsp. salt
1 tsp baking soda
2 tsp. baking powder
2 1/2 cups Bob's Redmill All Purpose Gluten Free Flour
(optional: Earth Balance for pan or for on pancakes.)
See my post on Banana Flax Pancakes for detailed pictures of the pancakes cooking.
Directions:
Measure and pour ingredients in order listed above, from wet to dry in your blender and blend until smooth. You may need to blend some as you go with a regular blender. I personally use a Vitamix. Once it's blended, you can put the batter in the fridge to chill or just set it on the counter while you heat up your frying pan to medium heat.
I put a little Earth Balance, about a 1/2 tsp. in the bottom of your non-stick pan for the first pancake. Once it bubbles, you know the pan is hot enough to start cooking your pancakes.
Pour 1/4 cup of batter in the non-stick pan per pancake. Wait until you see bubbles form before you flip the pancake with a spatula. If bubbles don't form, your pan isn't hot enough.
Cook on the other side until cooked though. You will get a feel for the timing after your first pancake.
WARNING: The first pancake is usually your tester to see if your pan is hot enough or to hot.
Measure and pour ingredients in order listed above, from wet to dry in your blender and blend until smooth. You may need to blend some as you go with a regular blender. I personally use a Vitamix. Once it's blended, you can put the batter in the fridge to chill or just set it on the counter while you heat up your frying pan to medium heat.
I put a little Earth Balance, about a 1/2 tsp. in the bottom of your non-stick pan for the first pancake. Once it bubbles, you know the pan is hot enough to start cooking your pancakes.
Pour 1/4 cup of batter in the non-stick pan per pancake. Wait until you see bubbles form before you flip the pancake with a spatula. If bubbles don't form, your pan isn't hot enough.
Cook on the other side until cooked though. You will get a feel for the timing after your first pancake.
WARNING: The first pancake is usually your tester to see if your pan is hot enough or to hot.
Serve immediately or refrigerate even freeze to eat later. Top with your favorite pancake toppings, syrup, jam, chocolate. I like 100% maple syrup. I've been known to use the pancakes to make a sandwich with Sunbutter and honey to pack in our kids lunch boxes.
Enjoy!
Enjoy!
These look great! Do you think xylitol would substitute okay for the honey/sugar? It's the only sweetener I can use.
ReplyDeleteHi Beth, absolutely! You can use xylitol instead in the same amount. Honestly, you can just leave the sweetener (sugar, honey, xylitol)out all together and it will taste great still. One time I didn't quite have a whole cup of pumpkin so I added a half of a banana in there too and it work out great. You could even add 2 tbsp apple juice to sweeten it a bit more.
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