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Raise your hands HIGH if you’re a pancake fan!!! Yes, yes you are. Excellent! I recently realized that I haven’t posted a pancake recipe in years. So wrong of me. Please accept this recipe as a sincere and amazingly delicious apology. As much as I love ALL things pumpkin, pancakes have to be one of my top pumpkin indulgences, because maple syrup (dancing emoji) and loads of toppings (double-high five emoji). That’s why. And in case you haven’t made them from scratch, take my word that homemade pancakes are pure bliss. ALWAYS worth the effort. And yes, we’re allowed to call this recipe healthy. Made with only whole foods and sweetened with fruit! So no excuses not to make these lovely pumpkin pillows of bliss. Let the fall & holiday brunchin’ begin!
Seriously Delicious Gluten-Free Vegan Pumpkin Pancakes
1/3 c each tapioca, almond, and sorghum (or brown rice) flours
2 tbsp unsweetened applesauce
1 tbsp baking powder
¼ tsp pink sea salt
1 tsp cinnamon
1 tsp pumpkin pie spice (or additional cinnamon)
2 tbsp ground flaxseed mixed with ¼ c water
1/3 c pumpkin puree
¼ c or more La Croix water (I recommend plain or coconut)
Optional stir ins or toppings: dark chocolate chip, pecans, dried cranberries
*If you prefer sweet pancakes add1-2 tbsp maple syrup to the batter
Stir together everything but the sparkling water. The mixture should be cookie dough consistency. Add water 2 tbsp at a time until the batter reaches your desired consistency. Heat coconut oil in a large sauté pan. Cook pancakes (don’t overcrowd) over medium heat for 3-4 minutes on the first side and a minute or 2 after flipping. Serve warm with banana or pear slices, chopped nuts, cacao coconut cream, planted-based yogurt, or drippy almond butter (DO IT!). And if you are feeling chocolate, these are extra delicious with this sauce.
*I would imagine this batter would make fantastic waffles as well. Just make sure you waffle iron is well-oiled. I use an avocado oil spray by Chosen Foods. No soy or additives. Just oil =)
