Simple and delicious pumpkin pancakes in a snap! Gluten-free, vegan, and single-serve, these pancakes are healthy and make a perfect seasonal breakfast recipe any day of the week!
***This post has been updated in April 2016. Original writing stands***
Hey there! How has your week been, it’s almost over and time for the weekend! I just wanted to pop in a share that Pumpkin Pancake recipe I mentioned on Monday. And if you aren’t loving anything about this week, well these pancakes will quickly change that, you’ll see. They brought a smile to my face last weekend and I am so ready to make them again this weekend! They were perfect fuel as well and filled me up for hours! If I have time though…Saturday I am taking an SAT II Literature (which is only an hour long, thank god!) and then Sunday is the Live Well Sports & Health Festival! I really would rather stay home and just do simple to-dos and prepare for the coming week on weekends. But sometimes having an event or quick outing makes the weekend seem a bit longer and I will take as much weekend as I can get! Okay, now the moment I know you are all on the edges of your seat for…
- ⅓ Cup Bob's Red Mill Gluten-Free All Purpose Flour
- ¼ Cup Pure Pumpkin Puree
- ¼ Tsp Baking Powder
- 5 Drops of Vanilla Stevia
- ¼ Tsp Pure Madagascar Bourbon Vanilla Extract
- ½ Tsp Pumpkin Pie Spice (See Below for Recipe)
- ¼ Tsp Cinnamon (plus more for topping!)
- ⅓ Cup Water
- Topping Ideas:
- Maple Syrup
- Protein Frosting: 1 TB of Vanilla Protein Powder + 2 TB Water (mixed)
- In a small mixing bowl combine the flour, baking powder, spice, and cinnamon, stir. Then add the pumpkin, stevia, and water, mix to combine.
- Let the batter sit while you heat a pan over medium heat (wiped with coconut oil).
- Once the pan is hot, pour half the batter onto the pan, cook for 3 minutes, flip once you see bubbles on the surface and the edges dry. Cook another 2 minutes and remove. Repeat for the other half of the batter.
- Serve with your favorite pancake toppings!
You do not understand how happy I am that these came out perfectly! I was waiting to just grab a bowl and heat up some pumpkin quinoa flakes instead. The last time I made pancakes it just did not work, two batches in the trash and a very frustrated, angry, and starving Rebecca was left to clean up the mess! But I think the secret is making them small so they cook quick and you can flip them with out having the uncooked part get in the way. I also wish pancakes were quicker. I can only ever make them on the weekend when I don’t have to get ready for school, bummer. Although I know many people like to make a large batch and freeze them, I am just worried about freezing gluten-free/vegan cakes and the texture that will result when microwaved from frozen.
I also ran out of PP spice the other day and was going to pick some McCormick up when I went to the grocery. But then I saw the price…$6.48 for a tiny bottle! No way. I knew I had all the spices to make my own and an empty bottle to put it in so that’s what I did. So much more economical!
Homemade Pumpkin Pie Spice
- Measure out each spice and place in a mixing bowl. Whisk to combine.
- Use a funnel and fill a bottle (I just used my empty 1.12oz (31g) McCormick bottle) with your spice!
So tell me:
+ Have any pancakes horror stories?
+ Do you make big batches and freeze them for during the week? I guess I can always try and see how it works, now that I have a perfect recipe!
+ Pancakes or Waffles? I have never made waffles from scratch, but I do know we have an old waffle iron in the back of one of our cabinets. That will be my next experiment because I could go for a good pumpkin waffle 😉
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