Here is a delicious gluten free pancake recipe that is homemade with ease and love. Don’t be scared, but rather intrigued that these are both gluten free and vegan, while having a great taste. They come together fast and are wonderful for one of those restful Saturdays where you feel like treating yourself and your family to something special at home. They can be served with 100% maple syrup or honey and pecans, or are even delicious with sliced apples and pears.
VEGAN PUMPKIN SPICE PANCAKES
Yields: 6 pancakes
Ingredients
1 cup Bob’s Red Mill All Purpose Gluten-Free Baking flour
2 tsp aluminum-free baking powder
1 Tbsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
1/2 cup pumpkin puree
1 1/4 cups coconut milk
2 tsp pure vanilla extract
1/4 tsp sea salt
1-2 Tbsp 100% maple syrup or honey
100% Maple syrup for serving (optional)
directions
1. In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (or whisk them together if you do not have a food processor).
2. To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
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