Delicious Gluten-Free Pumpkin Pancakes

Delicious and Nutritious Pumpkin Pancakes

INSPIRATION

Nothing says fall like some delicious and nutritious gluten-free pumpkin pancakes in the morning drizzled with some warm maple syrup. Fall is by far my favorite time of year. Warm fuzzy sweaters, scarves, maple syrup, hot chocolate, and all things pumpkin. I enjoy making these and freezing some, if they don’t all get eaten first, to pull out for those nice relaxing weekend mornings. I recommend enjoying it with a cup of Throat Coat Tea by Traditional Medicinals. It’s heaven.

Pumpkin is rich in beta-carotene, vitamin A, and fiber, making pumpkin pancakes a nutritious breakfast option.

INGREDIENTS

• 8 eggs (farm fresh)
• 1 cup pumpkin puree (Farmers Market brand)
• 2 tsp alcohol-free vanilla flavoring (Frontier Co-op brand)
• 2 TBSP maple syrup (Grade A- Very Dark/ Strong)
• 1/2 tsp baking soda
• 1 TBSP Ceylon Cinnamon
• 1/2 tsp ground cloves
• 1/2 teaspoon ground allspice
• 1/2 tsp ginger
• Butter (Kerrygold brand) to grease your skillet. Additional to go on top of your pancakes.
• Mashed banana (optional)
• Up to 6 TBSP of coconut flour (Anthony’s brand)

DIRECTIONS

1. Combine eggs, pumpkin puree, vanilla flavoring, maple syrup, baking soda, cinnamon, clove, allspice, and ginger in a mixing bowl. Thoroughly whisk and scrape down the sides of the bowl when necessary.
2. Whisk one tablespoon at a time of coconut flour into the batter to make a thick consistency. Use up to 6 tablespoons. Give enough time between adding an additional tablespoon of coconut flour because it absorbs liquid.
3. Melt 2-3 tablespoons of butter in a large skillet over medium heat. Make sure the bottom is evenly covered.
4. Scoop out 1/4 cup of batter and place in a skillet. Use a spatula to help spread out the batter into a circle.
5. Cook 3-4 minutes per side on medium heat until the edges bubble.
6. Melt more butter into the skillet when necessary as you cook the remaining pancakes.
7. Top with more butter, more maple syrup, a mashed banana, and or a dash of more Ceylon cinnamon

OPTIONAL ADD-ONS:

1. Pecans or Walnuts: Chopped nuts are a great way to add crunch to your pumpkin pancakes. Toasted pecans or walnuts are especially delicious when mixed into the batter. You could also sprinkle some on top of the pancakes once they are cooked for some added texture.
2. Chocolate Chips: Who doesn’t love a little bit of chocolate for breakfast? Adding chocolate chips to your pumpkin pancakes is a great way to satisfy your sweet tooth. Semi-sweet or dark chocolate chips work well with the pumpkin flavor.
3. Cream Cheese: Cream cheese is a delicious accompaniment to pumpkin pancakes. You could mix some cream cheese with maple syrup to create a creamy and sweet topping.
4. Apple: Apples and pumpkins are a classic fall flavor combination. Try grating some apples into the pancake batter to add some extra sweetness and moisture to the pancakes. You could also top the pancakes with some sautéed cinnamon apples.
5. Cranberries: If you like tart flavors, consider adding dried cranberries to the pancake batter. They add a nice pop of color and a tangy flavor that complements the sweetness of the pumpkin.
6. Caramel Sauce: Drizzling some caramel sauce over your pumpkin pancakes is a delicious way to add some extra sweetness. You could also sprinkle some sea salt over the top to balance out the sweetness.
7. Whipped Cream: Who doesn’t love a dollop of whipped cream on their pancakes? You could add a touch of vanilla extract or maple syrup to the whipped cream to complement the pumpkin flavor.

Enjoy!