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Pumpkin Maple Pancakes – Vegan & Gluten-Free

10/26/2013

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A Sunday morning treat :D 
Pumpkin Maple Pancakes – Vegan & Gluten-Free

  • 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)
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