Pumpkin Spice Pancakes – Gluten Free, Dairy Free, Egg Free

Pancakes are our weekend “treat”.  I grew up having pancake breakfasts on Sundays and have carried that tradition on with my own family. In fact, if I’m completely honest, I make them for dinner sometimes when I just don’t feel like cooking.  Because I like to keep fall flavors in the fall, I don’t tend to make anything pumpkin outside of that time. I like to keep it special. Kind of like Starbucks with their Pumpkin Spice flavor, althought they have pushed that back to August now! So come mid-September, our house turns into a constant smell of all of the warm spices associated with apples and pumpkin baked goods.  To launch fall, I decided to make a full fall breakfast this past weekend..  Pumpkin Spice Pancakes and Sauteed Apples that everyone can eat because these are gluten, dairy and egg free (yes that means vegan too!) and more importantly, they are delicious!

In addition to gluten free flour, I took 1/2 cup of gluten free oats and whizzed them in the food processor to quickly make my own oat flour.While you don’t have to use the 1/2 cup of oat flour and can just use all gluten free flour, I like the heartiness that the oats adds in addition to being a great source of fiber.  These pancakes are not overly sweet so you can increase the sugar by a few tablespoons if you’d like.  Our kids top any pancake in our house with whipped cream and syrup (I have tried stopping them but have lost energy), so I cut sugar where I can. What I really, really love on these pancakes, however, are sauteed apples.  It’s like the filling of apple pie! Try our simple recipe Sauteed Apples.

Pumpkin Spice Pancakes - Gluten Free, Dairy Free, Egg Free

Servings: 3-4 people

Pumpkin Spice Pancakes - Gluten Free, Dairy Free, Egg Free

Ingredients

  • 1 1/2 c. gluten free flour
  • 1/2 c. oats (place in food processor and blend into a flour)
  • 1/4 - 1/3 c. brown sugar
  • 1 Tblsp. baking powder
  • 1/2 t. salt
  • 1 Tblsp. pumpkin pie spice
  • 3/4 c. canned pumpkin
  • 1 1/4 c. milk (non-dairy is fine)
  • 1 t. vanilla
  • 1 Tblsp. apple cider vinegar
  • 2 Tblsp. oil (I used coconut oil)

Instructions

  1. 1. Mix dry ingredients with whisk
  2. 2. Mix wet ingredients. Let sit for a minute
  3. 3. Pour wet ingredients into dry and blend.
  4. 4. Spoon into skillet and make into pancakes! (if batter is too thick, you can thin with some more milk).
  5. *Variation: add chocolate chips, toasted coconut, chopped nuts (if you can eat them)
https://buddysaf.com/2019/09/pumpkin-spice-pancakes-gluten-free-dairy-free-egg-free/
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