Gluten and dairy free pumpkin pancakes

Although it’s not pumpkin season, it is quarantine season and using pantry items can be a life saver these days, plus canned vegetables blended into batter are always a good way to incorporate more vegetables and fiber into your diet.

If you are OK with dairy, you can use butter instead of coconut oil and just regular milk instead of almond milk. I have tried this recipe both ways and it works.

This batter is mixed in the blender to make things more efficient and to help with texture. The old fashion rolled oats are finely process without worrying about over mixing the batter since there is no gluten!

Basically, you are going to blend everything except for the chocolate chips. Juts don’t forget to add them at them at the end and disperse with a spatula.

Tips

• If you are Ok with dairy, you could add more protein to your breakfast by mixing plain greek yogurt with maple syrup in a small bowl and spread it evenly over the pancakes.
• When cooking the pancakes, make sure you turn them over when the pancake is firm around the edges. Once you flip them let them cook throughly. Since the batter is mostly oats, and has pureed pumpkin, it takes a little longer than plain wheat pancakes.
• The dairy free chocolate chip brand I like is “enjoy life” in case you were looking for reccomendations.

Ingredients in order of addition

1 1/2 cups of unsweetened almond milk

1/2 cup of pumpkin puree (canned works great).

1 1/2 cup of GF oats

2 Tbsp tapioca flour

1 tsp baking powder

1/2 tsp baking soda

1 egg (to make it egg free replace 1 Tbsp of ground flax seeds with 2.5 tsp of water)

2 Tbsp melted coconut oil (use butter if OK with dairy)

Pinch of salt

2 Tbsp coconut sugar

Chocolate chips (Do not blend them).

Toppings

For maple syrup and plain yogurt topping: Mix 1/2 cup of greek yogurt and add maple syrup. Whisk to incorporate the syrup.

You may add chopped pecans or walnuts and more dairy free chocolate chips.

Procedure:

1. Process all ingredients except the chocolate chips in a blender. I recommend to always put the liquid first. Most blenders work better when there is liquid at the bottom.
2. After blending, incorporate the chocolate chips with a spatula.
3. Heat a girdle or pan and add some coconut oil or plant butter.
4. Pour some of the mixture into the hot pan to form the pancakes.
5. Let the pancakes cook. Turn them over when the edges are firm and somewhat cooked. Flip the pancake over to cook on the other side.
6. Serve with pecans, walnuts and maple syrup or honey.