Pumpkin Pancakes |
INGREDIENTS:
3/4 cup pureed or canned pumpkin
2 tbsp canola oil
3/4 cup almond milk
1/4 cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp vanilla extract
1 cup all-purpose gluten free flour (I like Bob's Red Mill)
1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 cup chopped wlanuts (optional)
Cooking spray or oil
Whisking in the Dry Ingredients |
DIRECTIONS:
Preheat your oven to 200 degrees F.
In a large bowl, whisk together the pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla. Next, add the dry ingredients (flour, xanthan gum, baking powder, salt, and spices), and mix until nearly smooth. If using, stir in the chopped walnuts. Be careful not to overmix.
Preheat a large skillet over medium heat for several minutes. Spray the pan with a light coat of oil. Using a half-cup scoop, pour the pancakes in groups of three or four so they don't touch in the pan. Cook until bubbles have formed in the tops and the edges begin to look dry. Flip the pancake and cook for another minute.
Yummy Pancakes! |
As you finish the pancakes, transfer them to an oven-safe dish and place them in the oven to stay warm. This way, they'll stay piping hot until you're ready to serve. Enjoy!
How super easy is that? These are really great with a side of tempeh bacon and some fruit. We did half our batch with walnuts, and half without. I think they were a nice addition, and added some crunch to the 'cakes. But, they're totally optional, so do what feels good for you! What are your favorite weekend brunch dishes?
Those pancakes look so fluffy and delicious!
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