Pumpkin Pancakes

Pumpkin Pancakes 3

We love pancakes at our house. So, I make A LOT of pancakes. This pumpkin version is a favorite for sure! They are fluffy, tender, and filled with yummy spicy pumpkin flavor. Pumpkin is a great addition to baked goods as it adds extra nutrients, moisture, and flavor. I love the beautiful orange hue it brings and the taste is incredibly delicious. These pancakes are so good and comforting that you may find yourself eating more than you expected…not that I would know anything about that! (wink-wink)

Pumpkin Pancakes 4

2 cups gluten-free flour blend

1 tsp guar gum or xanthan gum (if not included in your flour blend)

2 tbsp baking powder

2 tbsp coconut sugar

1/4 tsp sea salt

1/2 teaspoon ceylon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

good dash of cloves

2 cups coconut milk (or non-dairy milk of choice)

2 tsp apple cider vinegar

1/2 cup pure pumpkin (or 3/4 cup pumpkin and no oil)

2 tbsp grape seed oil

In a large bowl, sift together the flour, baking powder, coconut sugar, salt, and spices. Preheat your griddle to medium-high. In a separate bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 10 minutes. Next, combine together the non-dairy milk mixture, pumpkin and oil. To mix the batter, first push the dry ingredients to one side of the bowl and then pour the wet ingredients into the opposite side. Slowly incorporate the dry ingredients into the wet. As soon as the batter comes together, stop mixing. Let the batter sit for about 5 minutes. The batter will thicken slightly as it sits. Do not remix once the baking powder has started to react. Before you start cooking, make sure your griddle is nice and hot. Once hot, ladle about 1/4 cup of batter onto the griddle. Let the pancakes cook until you start to see bubbles break the surface. Flip and continue to cook on the other side. It should take about 3 to 5 minutes to cook the pancakes, but this will depend on your heat source, and how thick your pancakes are. To serve the pancakes, stack 2 or 3 onto a plate, coating each of them with some non-dairy butter as you stack them (if desired). Drizzle with maple syrup and chopped walnuts. Enjoy!

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