Pumpkin Pancakes: gluten free, dairy free, egg free, nut free
Makes 16 pancakes (1/4 pour of batter)
Courtesy of Kendra Hubbell
Best Friend Food Project
1 cup pureed pumpkin
1 tbsp. vanilla
2 tbsp. flax meal
2 tbsp. olive oil
2 cups So Delicious Vanilla Coconut Milk
2 tsp. lemon juice
3 tbsp honey or organic sugar (to make it vegan)
1 tsp cinnamon
1/2 tsp. salt
1 tsp baking soda
2 tsp. baking powder
2 1/2 cups Bob's Redmill All Purpose Gluten Free Flour
(optional: Earth Balance for pan or for on pancakes.)
Measure and pour ingredients in order listed above, from wet to dry in your blender and blend until smooth. You may need to blend some as you go with a regular blender. I am using a Vitamix here. Once it's blended, you can put the batter in the fridge to chill or just set it on the counter while you heat up your frying pan to medium heat.
I put a little Earth Balance, about a 1/2 tsp. in the bottom of your non-stick pan for the first pancake. Once it bubbles, you know the pan is hot enough to start cooking your pancakes.
Pour 1/4 cup of batter in the non-stick pan per pancake. Wait until you see bubbles form before you flip the pancake with a spatula. If bubbles don't form, your pan isn't hot enough.
Cook on the other side until cooked though. You will get a feel for the timing after your first pancake.
WARNING: The first pancake is usually your tester to see if your pan is hot enough or to hot.
Serve immediately or refrigerate even freeze to eat later. Top with your favorite pancake toppings, syrup, jam, chocolate. I like 100% maple syrup. I've been known to use the pancakes to make a sandwich with Sunbutter and honey to pack in our kids lunch boxes.
Copyright 2011 Kendra Hubbell Best Friend Food Project