Pumpkin Pie Pancakes

A tall stack of pancakes drizzled with maple syrup is hard to beat, but the traditional ingredients leave a lot to be desired. Forgo the gluten, dairy and eggs but sacrifice none of the flavor with this pancake recipe. Plus, the addition of pumpkin and warming spices makes this recipe even more delicious, unique and fun. These pancakes would make a great treat for a holiday breakfast for the whole family.

Pumpkin is packed with antioxidants such as vitamins A, C, E, beta-carotene, and the high amount of phytonutrients in pumpkin have been shown to help prevent the risk of cancers, particularly mouth, lung, and colon cancer. It also contains immune-boosting properties, which can help the body stay strong and ward off common colds and flus that may be going around.

Pumpkin Pie Pancakes

Ingredients:
1/2 cup + 1-2 tbsp unsweetened almond milk
1/3 cup unsweetened pumpkin puree
1 cup wholegrain gluten-free oat flour
3 tbsp coconut sugar
1/2 tsp ground cinnamon
1/8 tsp of ground nutmeg
1 tsp baking powder
1/4 cup pecans, roughly chopped, for topping (optional)
2-3 tbsp maple syrup, for topping

Optional coconut whip:
1 14-ounce can (414 ml) coconut cream or full fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey or maple syrup

Directions:
To make the optional coconut whip, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk or standing mixer, beat the cream for 2-3 minutes until you get soft peaks. Add the honey or maple syrup and beat for another 2 minutes.

In a small bowl or jug, combine the almond milk and pumpkin puree. Mix well and set aside.

Add the oat flour, coconut sugar, cinnamon, nutmeg and baking powder to a medium-sized bowl and whisk to combine. Pour the pumpkin puree mixture into the flour and stir until you get an even batter. Add 1-2 tbsp more almond milk if needed - the batter should be thick but pourable.

Place a non-stick ceramic pan on medium-high heat and add a couple spoonfuls of pancake batter. Cook for 2-3 minutes on each side, until browned underneath, then flip. Repeat with rest of the batter.

Serve the pancakes immediately with coconut whip, chopped pecans and a drizzle of maple syrup.

Serves 2

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This item posted: 11-Nov-2018