- 1 cup sorghum flour (I didn't have any sourghum so I used spelt flour)
- 1/2 cup besan (chickpea flour)
- 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoons sea salt
- 1 teaspoon cinnamon
- Pinch cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon allspice
- dash nutmeg
- 1 1/4 cups pureed pumpkin (I boiled the pumkin the night before and whizzed it in the blender. Much better than canned puree)
- 1/2 tablespoon ground chia seeds mixed with 2 tablespoons water
- 3 tablespoons olive oil
- 3 tablespoons maple syrup (or agave)
- 2 cups unsweetened almond milk (or any non-dairy milk)
In a large bowl, whisk together the sorghum flour, besan, brown rice flour, potato starch, xanthan gum, baking powder, baking soda and sea salt. Make a well in the center of the flours and then stir in the rest of the ingredients, only adding a little almond milk at a time, until all is incorporated. Whisk together until very smooth.
In a large non-stick griddle or frying pan, heat 1/2 teaspoon coconut oil over medium heat and coat pan with hot oil. Drop 2 to 4 pancakes (1/4 cup batter each), depending on the size of your range/pan and quickly but gently swirl the pan to make the batter of the pancakes spread out into even circles, about 4 inches wide.
Let cook, without disturbing for about 1 1/2 to 2 minutes, or until the pancake easily slides off the pan with the help of a thin spatula.
Flip over and continue to cook the other side of the pancake for about 1 additional minute, or until both sides are speckled with dark golden brown patches. Repeat until all the batter has been cooked.
Serve with lots of fruit :)
Makes about 17 pancakes.
Source: http://www.allysonkramer.com/2012/10/pumpkin-maple-pancakes/#more-11456 (one of my fav websites)