As the leaves begin to turn their vibrant hues and the air takes on a crisp chill, it’s time to whip up some cozy comfort food. Fall pancakes are a seasonal treat that always hit the spot. But what about those who can’t enjoy traditional pancakes because of gluten or dairy intolerance? Fear not, my friends! This recipe for gluten-free and dairy-free pumpkin pancakes will satisfy your autumn craving without setting off any dietary alarms.
Not only are these pancakes free of gluten and dairy, they’re also made with organic and healthy ingredients. So not only will you be indulging in a delicious breakfast or snack, but also fueling your body with wholesome nutrients. Plus, they’re filling enough to keep you going throughout the day.
So tie on your apron and dust off your mixing bowls – it’s time to get cooking!
Why You’ll Love This Recipe
Are you looking for a delicious and healthy breakfast recipe that will satisfy your fall cravings? Look no further than these gluten-free pumpkin pancakes!
Not only do they feature the warm and comforting flavors of cinnamon, nutmeg, and cloves, but they are also made with nutritious ingredients like buckwheat flour and almond milk. And don’t worry if you have dietary restrictions – these pancakes are dairy-free and can easily be made vegan with a few substitutions.
But what really sets these pumpkin pancakes apart is the use of pureed pumpkin, which adds an extra dose of fiber and nutrients to your morning meal. And with a subtle sweetness from just a touch of sugar and maple syrup, these pancakes can be enjoyed guilt-free as part of a balanced breakfast.
So why settle for bland or unhealthy breakfast options when you can enjoy these delicious and nutritious pumpkin pancakes? Give them a try and see for yourself why they’ll quickly become a fall favorite in your household.
- Buckwheat Flour – 1 cup
- Almond Flour – ½ cup
- Baking Powder – 2 teaspoons
- Baking Soda – 1 teaspoon
- Salt – ¼ teaspoon
- Pumpkin Pie Spice – 2 teaspoons
- Ground Cinnamon – 1 teaspoon
- Ground Nutmeg – ½ teaspoon
- Ground Clove – ¼ teaspoon
- Skim Milk (or almond milk for dairy-free) – 1 cup
- Egg – 1 large
- Canned Pumpkin Puree (not pumpkin pie filling) – 1 cup
- Granulated Sugar – 2 tablespoons
The Recipe How-To
Now that we have all the ingredients lined up, it’s time to dive right in and make some scrumptious gluten-free pumpkin pancakes. These pancakes are so delicious; you’ll wish every day was pancake day.
Preparing the Batter
First, whisk together 1 cup of gluten-free flour, 1 tablespoon of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoons of pumpkin pie spice, and a pinch of freshly grated nutmeg, clove, and cinnamon. Mix dry ingredients thoroughly.
In a separate mixing bowl, beat two large eggs and add 1/2 cup of canned pumpkin puree plus cup almond milk. Whisk these wet ingredients until they are combined.
Combine the dry ingredients into the wet mixture and stir until you have a smooth and consistent batter. Set aside for a minute or two to let it rest.
Cooking the Pancakes
Preheat your griddle or skillet over medium-high heat. Pour batter onto griddle or skillet using 1/4-cup sized portions per pancake. Cook on each side for two-three minutes until nicely browned.
Flip when bubbles appear at the surface of the pancake and the edges start to dry out slightly.
Once cooked, transfer to a serving plate.
Serve warm pancakes with sliced bananas or berries on top, with extra maple syrup drizzled lightly over them.
These pancakes serve as a superb breakfast or brunch dish or even as an evening snack anytime hunger pangs arise, bringing in great relief.
Substitutions and Variations
Don’t let the ingredient list limit your creativity! There are plenty of ways to modify this recipe to cater to your personal preferences or dietary restrictions. Here are a few substitution and variation ideas to get you started:
– Gluten-free flour: If you don’t have buckwheat flour on hand, feel free to use another type of gluten-free flour such as rice flour, oat flour, or almond flour. Just make sure that the total quantity matches 1 cup.
– Dairy-free milk: I used almond milk in this recipe, but any dairy-free milk will work just as well. Try soy milk, coconut milk, or hemp milk for an extra boost of nutrition.
– Egg-free option: To make these pancakes vegan, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or applesauce (1/4 cup per egg).
– Sugar alternative: If you prefer a healthier sweetener than granulated sugar, swap it out for maple syrup or honey. Just note that the texture may be slightly different than when using sugar.
– Spices: This recipe calls for nutmeg, clove, and cinnamon, but feel free to use pumpkin pie spice instead or add some ginger for an extra kick.
– Pumpkin substitutions: If you can’t find canned pumpkin puree, try making your own by roasting and pureeing a small pumpkin. Alternatively, substitute with sweet potato puree or butternut squash puree.
– Protein powder: Looking to up your protein intake? Add a scoop of vanilla protein powder to the pancake batter for an added boost.
With these substitutions and variations, you can customize this Fall Pancakes (Gluten Free) Recipe and create a dish that is truly unique and delicious. Experimenting in the kitchen is half the fun!
Serving and Pairing
These fall pancakes are perfect for a cozy weekend breakfast or brunch. Serve them warm with a dollop of whipped cream and a drizzle of maple syrup for a classic taste. If you’re feeling adventurous, pair them with some whipped cream cheese and a sprinkle of cinnamon for a tangy yet sweet taste that is sure to please.
These gluten-free pumpkin pancakes also pair well with some bacon or breakfast sausage on the side. The savory flavors help balance the sweetness of the pancakes and create a scrumptious breakfast feast.
For a healthy option, serve these pumpkin pancakes with sliced bananas, berries, or other fruits that are in season. The natural sweetness of the fruit makes this dish guilt-free without compromising on flavor.
If you’re serving these pancakes for brunch, try pairing them with some freshly brewed coffee or tea. The warm and comforting flavors of this dish perfectly complement the warmth and aroma of these drinks.
No matter what your taste preferences might be, these fall pancakes are versatile enough to impress everyone at your breakfast table or brunch party. With their fluffy texture and heavenly pumpkin spices, they are sure to be a crowd-pleaser in any setting.
Make-Ahead, Storing and Reheating
These gluten-free Fall pancakes are delicious straight from the pan, but in case you’re short on time or would like to prepare them ahead of time, here’s a few tips for make-ahead, storing and reheating.
You can make the pancake batter up to one day ahead of cooking. Simply prepare it according to the recipe instructions, cover with plastic wrap and store it in the refrigerator until ready to use. When you’re ready to cook the pancakes, give the batter a quick stir before using.
You’ve made these tasty gluten-free pumpkin pancakes, and now you want to save some for later. No worries! Once cooked, let them cool at room temperature before storing them in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
There are many ways to reheat your pumpkin pancakes. The easiest way is by using a microwave oven. Simply place them on a microwave-safe dish and heat on high for 30 seconds or until warm. If you prefer a crispy texture, you can reheat the pancakes in the oven at 350°F (175°C) for about 5-10 minutes or until heated through. Another option is reheat them on a skillet over medium-low heat with a bit of coconut oil or butter. This method works wonders if you want your pancakes to have that freshly cooked crust.
Now that you know how easy it is to make these gluten-free pumpkin pancakes ahead of time, store them properly and reheat them perfectly without compromising their delicious taste and fluffy texture, there’s no excuse not to indulge in this healthy breakfast treat whenever you fancy it.
Tips for Perfect Results
Fall pancakes can be a challenging dish to prepare. One of the challenges is to achieve the perfect texture – fluffy, moist, and not overly spongy. To help you get the most out of your gluten-free pumpkin pancakes recipe, here are some tips for preparing them perfectly:
Firstly, it is essential to use room temperature ingredients. Chilled ingredients, such as eggs or milk straight out of the refrigerator, could affect the consistency of the batter and alter the cooking time. Room-temperature ingredients combine better and create a smoother pancake batter that’s easier to cook.
Secondly, don’t overmix your batter. Overmixing can lead to tough and chewy pancakes due to excessive gluten development. When you mix gluten-free flours too much, they become gummy and gluey, leading to an unpalatable final product. Mix your ingredients just enough to combine everything evenly.
Thirdly, be health-conscious when it comes to cooking fall pancakes. Choose additions that add up to a healthy breakfast rather than detract from it: use minimal sugar or natural sweeteners like maple syrup or honey for those who want it sweeter, drizzle spiced fruit sauce on top of pancake pieces, and serve with fresh fruit like sliced apples or berries. Moreover, using nut milk like almond milk in place of skim milk lends a creamy texture.
Fourthly make sure your skillet/griddle is hot enough while cooking these delicious pancakes. You can tell if it’s ready when tiny droplets of water sprinkled onto the surface immediately sizzle and evaporate without leaving any residue on the pan.
Finally, avoid peeking or flipping too often; doing so can disrupt the pancake’s cooking process leading to under-cooked pancakes or uneven browning on either side.
By following these tips, you’ll confidently prepare fall pancakes with perfect texture every time!
To conclude, Fall Pancakes (Gluten Free) Recipe is a great way to start your day with a healthy and delicious breakfast. The recipe is easy to follow and can be customized according to your preferences. By substituting ingredients like buckwheat flour, almond milk and pumpkin puree, you can reap the benefits of a gluten-free, dairy-free and organic diet. These pancakes are perfect for satisfying your breakfast cravings without compromising on taste or nutrition.
So why not give this recipe a try and enjoy a guilt-free breakfast that will fuel your body with the necessary nutrients it needs? Not only will you feel better, but you’ll also be investing in your well-being in the long run. So let’s celebrate Fall with this healthy and scrumptious pancake recipe!
Fall Pancakes (Gluten Free) Recipe
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 1/2 cup garfava flour (or Garbonzo Flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/8 teaspoon nutmeg
- 1 egg
- 1 1/4 cups skim milk (Rice or Soy work too)
- 1 large mashed banana (ripe)
- Preheat your skillet over medium to low heat.
- Mix up the dry ingredients, then add the wet and whisk vigorously for about 30 seconds (hand whisk is fine). The batter will still be a bit lumpy due to the banana, but that is okay.
- Cook on a non stick skillet make them about the diameter of a regular sized spatula. No oil or butter is needed, they actually come out more even-toned without it (though butter is yummy once and a while!).
- Flip pancakes when they begin to look slightly dry around the edges and bubble slightly (about 2-4 minutes depending on the temperature of your skillet). Then cook on the other side 1-2 minutes or until center is cooked through.
- Top with honey, non-fat yogurt, sliced banana or whatever your heart desires!