Gluten Free Pumpkin Oat Pancakes

pumpkin pancake with writing

Hi! Hope you’re planning to eat that pumpkin you sculpted for halloween! Here’s a perfect recipe to use it for a sunday brunch with your loved one (this recipe makes enough pancakes for two).

This recipe isn’t vegan but I guess it could be adapted… Maybe by replacing the eggs with some applesauce? Or with ground flax seed and hot water? Or baking soda, water and oil? Do you have any suggestion? I only tried the recipe once but I’ll certainly try to “veganize” it next time. For the moment, I simply took the recipe from Cookie + cake and practically didn’t change anything.

Ingredients :

  • 1 cup pumpkin puree (homemade or store bought)
  • 1/4 cup almond milk
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • A hint of vanilla
  • 2 eggs (or 4 tsp baking powder, 4 tsp water and 2 tsp oil, for a vegan version)
  • 1 cup oat flour (You can put a cup of oat flakes in a blender to grind your own flour)
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt (depending on how “sweet and salty” you want your pancakes to be)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • More maple syrup, for serving!!!

Directions :

In a bowl, stir together pumpkin puree, almond milk, melted coconut oil, lemon juice and maple syrup. Add the eggs (or any vegan egg substitute like the one I proposed). If the coconut oil tend to get solid, put the mixture in the microwave for 20 seconds and beat again. Repeat if necessary. I didn’t have to do this as the mixture turned out just fine.

In a bigger bowl, whisk together the dry ingredients (oat flour, baking soda, salt and spices). When dry ingredient are mixed, form a hole in the center of the dry ingredients and pour the wet ingredients in it. With a big spoon, mix just enough so everything is homogenized. Let the batter sit for 10 minutes

Heat a non-stick pan over medium-low heat. You can add some oil before cooking the pancakes, but it may not be necessary. Put about 1/4 cup of batter at the time and let it heat through slowly, about 3 minutes. Flip it. The bottom should be golden. Let it about 90 second on the second side and when it look golden enough, put aside. Repeat again and again.

You can serve the pancakes immediately or keep them hot in the oven at about 200 degrees Farenheit until you are ready.

Serve the pancakes with maple syrup. You can also add an apple arrow, like I did myself.

cooking pumpkin pancakepumpkin pancakes 1Doesn’t that drop of maple syrup look completely exquisite?! Hummmm!!

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