What brings the feeling of autumn into your home more than the smell of pumpkin pancakes?
Despite how chilly it may be outside, all is warm and toasty when digging into a stack of warm, fluffy pancakes slathered with some maple syrup. Oh boy, I just made myself really hungry for pancakes right now. I tend to do that to myself quite often, which is why you will find me running most mornings…unfortunately, I was not blessed with one of those bodies where one can eat anything. It’s a good thing I love to run.
Good news: this batter is made a day ahead, YES, the day before. I know, you’re so welcome! Pancakes in less than 20 minutes is what I’m talking about. No need to scramble around the kitchen half asleep preparing pancakes. I must tell you they are so light and fluffy that one would think you began prepping at the crack of dawn. If you like to get up super early and prepare the batter then more power to you. Keep in mind you will need about 30 more minutes. Me? I need a few shots of espresso before I do anything that requires any sense of coordination.
I generally make these on fall Saturday mornings when pumpkins are abundant, but do also make them a few times during the year, as a sweet surprise. Pumpkin is so good for you with all those vitamins and fiber.
So, I roast those small sugar pumpkins you see in the grocery store, a few days ahead of time. Just cut a pumpkin horizontally in half, scoop out the seeds, then open half face down on a parchment lined baking sheet to roast for about 50-60 minutes in a 400 degree fahrenheit oven. I roast the seeds too for 20-30 minutes, such a yummy snack!
Make sure to scoop out the pumpkin while it’s still warm so it will separate from the skin easily. I roast a few pumpkins at a time to store some in the freezer. We can’t get enough of pumpkin around here so I freeze quart containers full for baking throughout the year. I use those catering quart containers with airtight lids, sold at restaurant supply stores or online. You can keep some puree in the freezer for that Thanksgiving pumpkin pie. Just defrost and it’s ready to go. Don’t you just love this time of the year?
The look on my family’s face when they see I’m making pumpkin pancakes or pumpkin spice cupcakes in March is priceless. They are so spoiled, aren’t they? Yes I do spoil them with these on weekend mornings, and always make sure to make extra as they come running to the stove looking for more. With all the allergens in our home I feel blessed to be able to make yummy food for the family (and friends) that doesn’t taste gluten, dairy, and soy free. It just plain tastes good, period.
There are some fruit staples you just need to have in the freezer: pumpkin, cranberries, strawberries, and blueberries. They all freeze so well so why limit to just the season of the fruit, right? Hopefully you have the room in your freezer, I stuff mine up to the rim!
I have made these with chocolate chips (GF,DF, Soy free by Enjoy Life), pecans, or cranberries. A 1/2 cup should do it if you choose to add some texture. I encourage you to try my recipe with pumpkin as the shining star and then add some extra goodness next time. My kids make me change it up every now and then. I think it’s perfect as is…enjoy!
Makes about 16-18 medium pancakes
Ingredients
2 1/2 cups gf all purpose flour (I used Arrowhead Mills Organic GF Pancake Baking Mix)
1/4 cup flax seed meal
1 teaspoon baking soda
1 1/2 teaspoons aluminum free baking powder
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
2 teaspoons pumpkin spice
1/3 cup maple sugar, or cane sugar
2 cups roasted pumpkin puree, or canned pumpkin puree
2 ripe bananas, mashed
2 cups vanilla coconut milk (So Delicious brand)
1 tablespoon apple cider vinegar
1 tablespoon of pure vanilla extract (I use Nielsen Massey)
2 large egg yolks
2 large whole eggs
Coconut Oil Spray for cooking, as needed
Preparation
Measure your coconut milk in a measuring cup then add the apple cider vinegar directly into the milk. Let this mixture sit while you prepare your other ingredients. It will look thick and curdled. Perfectly normal.
In a medium bowl whisk together the flour, flax meal, baking powder, baking soda, kosher salt, cinnamon, and pumpkin spice. Set aside.
In another medium bowl combine maple (or cane) sugar, and pumpkin puree. Mix on low speed using a hand held mixer, or a stand mixer until well pureed, about a minute. If using a stand mixer be careful for any splatter, cover with a dish towel, if needed. Add vanilla extract, egg yolks, and eggs. Raise speed to medium. Continue mixing until fully blended. Then add the coconut milk mixture and mashed banana. Mix until combined. Refrigerate overnight.
For the morning:
Using a rubber spatula combine your dry ingredients bowl with your wet ingredients bowl until well blended.
Using a 1/4 cup dry measuring spoon, spoon batter on a non-stick pan or griddle pan set on medium heat.
Cook on each side for about 2 minutes, give or take, until you see those air bubbles telling you it’s cooked through.
Serve immediately.
A Side Note on Pans:
I use a ceramic PFOA free griddle pan that I found moderately priced at Bed Bath Beyond (the one with the red bottom), it cook my pancakes beautifully without any aluminum or other toxin exposure. I used to use my stainless steel all-clad before this new invention, which required a lot of coconut oil for greasing. These pans are so much healthier for you than traditional non-stick pans. I just had to share that, ok, go ahead and enjoy the pancakes
Breakfast is served! Enjoy.
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