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Gluten free, Plant based Pumpkin Pancakes

If anyone has missed this – I LOVE PANCAKES! And, I love experimenting. This is not something I made up myself though, I’m sure you’ve seen or heard of pumpkin pancakes before, haven’t you? Either way, I got so inspired from all the pumpkin pancakes I saw on Instagram that I decided to make some for myself. I couldn’t find a recipe that seemed perfect for me, as you know I can’t eat gluten and I prefer plant based alternatives when possible. I was also a bit short on the things I needed for some of the recipes I found – so I decided to give it a go with what I had at home! They turned out delicious but slightly flat. Although, if you serve them straight from the pan, instead of photographing for 20 minutes (oops!), they should keep the fluffiness I know you want!

INGREDIENTS:

  • 1 dl pumpkin purée (I used both pumpkin and butternut squash)
  • 1,5 dl oat flour (or use oat flakes that you mix into a flour in your blender)
  • 2 tbsp tapioca + 1 tbsp coconut flour + 1 tbsp almond flour
  • 2 tsp baking powder
  • 0,5-1 tsp ground cardamom, 0,5-1 tsp cinnamon, 0,5 tsp ground turmeric (or less if you don’t like the taste of turmeric), a pinch of black pepper, 0,5 tsp ground ginger. NOTE! I love spices and use quite a lot, if you don’t – just use a little less of each.
  • 0,5 tsp sea salt
  • 1,5-2 dl plant based milk
  • 2 tsp maple syrup / agave or honey*
  • 1 tsp apple cider vinegar

Start by cutting the pumpkin and butternut squash into small cubes and boil them soft. In the mean time put all the dry ingredients in a big bowl and stir so that they mix well. When the pumpkin is soft, rinse the water carefully, and mix the cubes into a purée. If the purée is quite loose, only use 1,5 dl of the plant milk. Now, add the purée, plant milk, agave and apple cider vinegar to the flour mix and stir using a spatula.

Heat a pan with coconut oil and fry the pancakes on both sides until they get a nice golden colour and feel firm if you gently press on them using the spatula. Serve with coconut “yoghurt”, granola and berries – or your favourite topping! You can store the left overs in the fridge and eat them like a snack in between meals with peanut butter on top.

ENJOY!

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