Gluten-Free Pumpkin Pancakes Three Ways

0

Pancakes are something I miss since I stopped eating wheat and gluten. They were also always the food that convinced me I had a problem. Just a bite or two of regular wheat pancakes and I was reeling with pain. For years, I didn’t understand why. Thanks to this wonderful idea that has been shared by many people who eat Paleo, I have been able to add pancakes back into my diet on occasion.

Each of the three recipes has a banana and egg base. When cooked, they come out a rich, dark color similar to ginger bread. The first recipe adds no grain and offers a light and custardy pancake that is very soft and tasty. This is the lowest calorie option that also contains no highly processed ingredients that will cause a blood sugar spike. The second variation adds uncooked gluten-free instant oatmeal for a more earthy, rustic texture and flavor. This option adds more fiber and the nutrition of organic oats. The last kind are made with a non-gluten flour mix from Bob’s Red Mill. They come out perfectly fluffy, even better than some wheat-based pancakes. Decide which recipe appeals to you most and give it a try. You can always come back and try another one the next time you’re in the mood for pancakes.

IMG_0980

Paleo Pumpkin Pancakes Ingredients:

(Makes 10 – 12 3″ pancakes)

3 eggs

2 yellow bananas

1/2 cup solid pack pumpkin or fresh pumpkin puree

1 tsp. vanilla extract

1 tbsp. pumpkin pie spice

2 tsp. cinnamom

1 tsp. cloves

1 tsp. ginger

1 tsp. allspice

1 tsp. nutmeg

1 tbsp. honey

2 tsp. maple syrup

1/2 tsp. baking soda

1/2 tsp. baking powder

IMG_0981

 

Paleo Pumpkin Pancake Instructions: 

1. Place the eggs, bananas and pumpkin in a mixing bowl and mix with an electric mixer starting on a medium speed and gradually increasing until the batter is smooth.

2. Add the remaining ingredients and combine thoroughly with mixer or by hand.

3. Heat an electric griddle (preferably) to 350. Ladle spoonfuls of batter onto the griddle. I usually make three pancakes at a time so I am not crowding the griddle surface. If pancakes brown too quickly, adjust heat to 325 and let cook longer.

4. Test carefully with a spatula to see how easily the pancake comes up and keeps its form. If the pancake appears too loose or as though it might break, use patience and let it cook longer. When the pancakes separate nicely from the griddle and hold their form, flip them over.

5. Cooking on the second side is just to ensure that the pancake is done throughout. A minute on the second side is usually sufficient.

 

Rustic Gluten-Free Pumpkin Oatmeal Pancakes Ingredients:

(Makes 10 – 12 3″ pancakes)

3 eggs

2 yellow bananas

1/2 cup solid pack pumpkin or fresh pumpkin puree

1/2 cup gluten-free instant oatmeal

1 tbsp. cacao nibs (optional)

1 tsp. vanilla extract

1 tbsp. pumpkin pie spice

2 tsp. cinnamom

1 tsp. cloves

1 tsp. ginger

1 tsp. allspice

1 tsp. nutmeg

1 tbsp. honey

2 tsp. maple syrup

1/2 tsp. baking soda

1/2 tsp. baking powder

IMG_1001

Instructions:

1. Place the eggs, bananas and pumpkin in a mixing bowl and mix with an electric mixer starting on a medium speed and gradually increasing until the batter is smooth.

2. Add the oatmeal and remaining ingredients and combine thoroughly by hand. Let the batter rest 10 minutes to give the oatmeal time to absorb some moisture.

3. Heat an electric griddle (preferably) to 350. Ladle spoonfuls of batter onto the griddle. I usually make three pancakes at a time so I am not crowding the griddle surface. If pancakes brown too quickly, adjust heat to 325 and let cook longer.

4. Test carefully with a spatula to see how easily the pancake comes up and keeps its form. If the pancake appears too loose or as though it might break, use patience and let it cook longer. When the pancakes separate nicely from the griddle and hold their form, flip them over.

5. Cooking on the second side is just to ensure that the pancake is done throughout. A minute or less on the second side is usually sufficient.

IMG_1017

Fluffy Gluten-Free Pumpkin Raisin Pancakes Ingredients:

 (Makes 10 – 12 3″ pancakes)3 eggs2 yellow bananas1 cup Bob’s Red Mill Gluten-Free Cinnamon and Raisin Bread Mix1/2 cup solid pack pumpkin or fresh pumpkin puree1 tsp. vanilla extract

1 tbsp. pumpkin pie spice

2 tsp. cinnamom

1 tsp. cloves

1 tsp. ginger

1 tsp. allspice

1 tsp. nutmeg

1 tbsp. honey

2 tsp. maple syrup

1/2 tsp. baking soda

1/2 tsp. baking powder

Instructions:

1. Place the eggs, bananas, bread mix and pumpkin in a mixing bowl and mix with an electric mixer starting on a medium speed and gradually increasing until the batter is smooth.

2. Add the remaining ingredients and combine thoroughly with the blender or by hand.

3. Heat an electric griddle (preferably) to 350. Ladle spoonfuls of batter onto the griddle. I usually make three pancakes at a time so I am not crowding the griddle surface. If pancakes brown too quickly, adjust heat to 325 and let cook longer.

4. Test carefully with a spatula to see how easily the pancake comes up and keeps its form. If the pancake appears too loose or as though it might break, use patience and let it cook longer. When the pancakes separate nicely from the griddle and hold their form, flip them over.

5. Cooking on the second side is just to ensure that the pancake is done throughout. A minute or less on the second side is usually sufficient.

Tasty Query - recipes search engine

No Comments

Your thoughts?

%d bloggers like this: