Gluten-Free Pumpkin Pancakes

As the weekend is approaching us, I thought today would be a good day to share with you a recipe that's perfect for a fall Sunday brunch. Pancakes are one of my favorite foods, and I love to experiment with new flavors. This recipe incorporates the comforting flavors of pumpkin pie into a yummy pancake. The consistency here is a little different than your average pancake; in fact it's rather reminiscent of a crepe, but I think it suits the flavors nicely. Serve it up with a little maple syrup and you've got a delicious breakfast treat!

Pumpkin Pancakes

For this recipe, I built off of the Pumpkin Pancake recipe from Vegan Brunch, and adjusted it to make it gluten-free. I'll share my version with you, but keep in mind that the original recipe was written by Isa Chandra Moskowitz. We must give credit where credit is due!

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?