gluten-free pumpkin spice pancakes

Are you scared of the thought of gluten-free pancakes?

Have you had gluten-free pancakes fail you in the past?

Well, good news.

I have a foolproof recipe to share.

It started last year with this recipe for everyday pancakes.  The main thing to have changed from my first recipe is that I started using almond meal instead of coconut flour.  It made for a fluffier + lighter pancake.

This is actually the same combination of flours I use for all of my doughnut recipes, just different ratios.  The sweet rice flour is key!  

I actually haven’t made pancakes in months.  Possibly since last spring or winter.  You can give me the side-eye for that.

I just always forget how easy they are to make and that they can even be good for an everyday breakfast.  Instead of maple syrup + butter just top them with a spread of almond butter.  For a little sweetness a drizzle of honey or apple butter will do the trick.

But for weekends.

Weekends call for butter + maple syrup.

Don’t you think?

The texture does not leave the slightest hint of being gluten-free.  No grittiness.  No fall apart texture.  No bread-like denseness.  No starches or gums added to the mix.

I promise you will not be disappointed with these and neither will your non-gluten-free eating friends.

Print this!

Gluten-Free Pumpkin Spice Pancakes

gluten-free, dairy-free option // yields 2 servings, (8) 4-5” pancakes

• 1/2 cup gluten free oat flour
• 1/4 cup almond meal
• 1/4 cup sweet rice flour
• 1/2 cup 2% milk
• 1/3 cup pumpkin puree
• 2 eggs
• 1 tablespoon coconut oil, melted or melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons sucanat or pure cane sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon all spice
• 1/4 teaspoon salt
• 1/16 teaspoon cloves

1. Combine all of the dry ingredients in a large bowl and stir until well mixed.
2. In another bowl whisk the eggs, milk, pumpkin, and vanilla until combined.
3. Whisk in the melted coconut oil and pour into the dry ingredients.
4. Stir until just combined.  Avoid over stirring. 
5. Let sit 5 minutes.  The batter should be pourable but not runny.
6. Grease a large pan or griddle [generously] over medium heat.
7. Once hot, spoon the batter onto the pan or skillet and gently spread to about 4-5” wide and 1/4” thick.  Do not overcrowd the pan.
8. Cook for about 2-3 minutes per side until you see bubbles forming on top of the pancake.
9. Flip with a large spatula and cook for about 2 more minutes until set.  Do not press down on the pancake with your spatula.  They should be easily flipped.
10. Stack and finish with your favorite toppings.

notes:  For a thinner pancake feel free to add more milk.  Sub unsweetened soy, almond, or hemp milk if desired.  To keep pancakes hot while cooking: Preheat your oven to 275* and place an oven safe wire rack on a baking sheet.  Place the cooked pancakes on the wire rack and place in the oven as you finish cooking each one.  Remove from the oven when all of the pancakes are cooked and top with butter and maple syrup and enjoy.  Almond meal tutorial.  To make GF oat flour at home, grind gluten free oat groats, steel cut oats, or rolled oats in a high-speed blender, coffee grinder, spice mill, etc. until you reach a fine powder similar to wheat flour.

If you want to add chocolate chips stir in 1/3 cup after step 4, or when you pour the batter into the pan dot each pancake with a small sprinkling.

I will leave that decision up to you!

No more 6 month pancake hiatus.  I made a double batch and have them waiting for a quick skillet reheat in the morning.  Time to sleep!

Ashley

**If you have a few minutes please head over to Angela’s blog, Oh She Glows and check out the amazing Hurricane Sandy Fundraiser she is holding. Angela is giving away an extremely generous gift package of vegan + gluten free treats, and Blentec has donated a blender for the giveaway as well. Her efforts have already raised nearly $8,000. A big thanks to Angela for setting this up!**

apple cider muffins with apple butter cashew cream

Every year I think the world is coming to an end when summer produce, specifically fruit, is not available anymore.  It hurts my brain to think about not having strawberries for another 9 months and an even longer wait for peaches.

But then fall happens and I forget all about those sweet summer fruits and remember that I’m quite obsessed with apples.  You can find apples—so many different varieties—anytime of the year, which might make apple season seem a bit humdrum. 

However, apples during apple season are anything but ordinary.  The first stop I make at the market each week is the apple stand for apple “seconds.”  You know, the apples that have a miniscule ding in them making them 50% cheaper.  I love them.  I wish I had another mouth + stomach to eat more of them.

My current obsession is over Jonagold apples.  They are super crunchy + sweet but also have a nice tang.  I know you are all probably like, “but what about honeycrisps!!???”

Jonagolds are the winner for me this year.  Hands down!

So that is my story about apples and fall and how I could care less about strawberries and peaches right now.

Apples rule.

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Apple Cider Muffins with Apple Butter Cashew Cream

gluten-free, dairy-free // yields 12 – 14 muffins

Gluten-free baked goods are notorious for being dense, but these will surprise you with their soft + fluffy texture.  They are very lightly sweetened with honey and lightly spiced with cinnamon, nutmeg, and ginger.  Perfect for breakfast.

• 1 cup gluten free oat flour
• 3/4 cup raw buckwheat flour
• 1/2 cup almond meal
• 2 tablespoons ground flax meal
• 3/4 cup peeled + grated apple
• 2/3 cup apple cider
• 1/4 cup + 2 tablespoons honey
• 1/4 cup apple butter fruit juice sweetened
• 2 eggs
• 3 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 1.5 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat your oven to 350* and line your muffin tin with liners.
2. Combine all of the dry ingredients in a bowl and stir until well combined.
3. Whisk the apple cider, honey, apple butter, eggs, and vanilla in another bowl until combined.
4. Whisk in the melted coconut oil last and then pour the wet mixture into the dry.
5. Stir with a large spoon until the batter is just combined.
6. Blot the grated apple lightly with a paper towel and fold it into the batter until evenly distributed.  Make sure to use the large holes on your grater.
7. Let sit 3-5 minutes to thicken.
8. Pour evenly into muffin lines and place in the oven for 20-25 minutes.  The tops should be golden brown and a toothpick should come out moist but not bone dry.
9. Let the muffins cool in the pan for 5min and move them [in the liners] to a cooling rack.
10. The muffins will firm up once fully cooled.

notes:  Apple butter is a key ingredient in having the apple flavor come through.  It contains no actual butter and has about 1/2 of the sugar as a typical fruit juice sweetened jelly.  You can grind oat flour in your high speed blender using gluten free oat groats, steel cut oats, or rolled oats.  For buckwheat flour it’s best to use raw buckwheat groats, not kasha or toasted buckwheat.

Apple Butter Cashew Cream

• 1 heaping cup of raw/unsalted cashews
• 1/4 – 1/2 cup milk
• 2-3 tablespoons apple butter fruit juice sweetened

1. Soak the cashews overnight or for at least 4 hours.
2. Drain and rinse the cashew and put in your blender.  It works much easier to have over 1 cup.  If you use less, it will be hard for them to blend together.
3. Add 1/4 cup milk and blend, scraping the sides as needed.  Add more milk to smooth out to a thick and smooth consistency.
4. Measure out 1/2 cup of the cashew cream and mix in apple butter until it’s as flavorful and sweet as you like.
5. Store in a sealed container in the fridge for a week.

*This is a very creamy and spreadable topping.  It’s not thick like frosting.

Tomorrow is Saturday.

Saturday = market day = apple day = happy

Ashley