One thing we had not tried, since going gluten-free, was pancakes. We had the best ever, family recipe, for Silver Dollar Pancakes and I just didn’t want to compete with that. So since we’ve really been into pumpkin lately and all these pumpkin pancake recipes were floating around the web, we thought we’d give one a try.
I know these take a lot of variety, of flours, like all GF recipes. Once you’ve built up your inventory, it should last a long time because you use such a small amount of each one for each recipe. And when you have many different flours in a single recipe, it’s easier to substitute for the lone missing one without compromising the texture of the finished product.
Gluten Free Goddess, once again, did not let us down! These were awesome. Leftovers were stored in the refrigerator to be gobbled up as a healthy snack. I’m thinking a peanut butter, pumpkin butter roll up, perhaps?
Gluten-Free Dairy-Free Pumpkin Pancakes
1/2 cup sorghum flour
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca starch/flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
Add in and beat lightly:
1/3 cup canned pumpkin purée
2 T coconut oil, melted
2 T agave syrup
1 cup So Delicious Coconut Milk or other non-dairy milk, more as needed
Mix the batter until it is smooth and silky and not too thick. Because of the way coconut flour and liquids interact, do not mix your wet and dry until you are ready to cook them. Coconut flour absorbs the liquid in a heartbeat!
Heat up a griddle or large iron skillet and oil it lightly. When a drop of water pops and sputters on the griddle or iron skillet, it is ready to cook the pancakes.
Using a 1/4 cup measuring cup drop batter on to the hot griddle and quickly spread the batter into a circle using the back of your cup. Don’t make the pancakes too thick.
Cook the pancakes for two to three minutes till bubbles form; then flip the pancakes with a thin spatula and continue to cook until the underside is golden and the center is cooked through, roughly two more minutes.
If the pancake batter is too stiff to work with, add more coconut milk, a tablespoon at a time until you achieve a smooth pancake batter that you can smooth easily with the back of a spoon. I think I added 1/4 c extra. However, if the center of the pancake is gummy, it may be that the batter is too wet. Adjust by adding a sprinkle of sorghum flour (not starch) into the batter.
The subtle pumpkin flavor of these pancakes is lovely with real maple syrup. But seriously, is there any other kind???
Makes 10 pancakes.