Why stop the Pumpkin Pandemonium at Pumpkin Pie Smoothies? I mean, why not keep going on this Pumpkin Everything Excursion! LOL!

Everyone else is doing it so why not right?

So, I am not usually one to do what everyone else is doing. I mean I try to stand out and be my own person, but when something so scrumptious as Pumpkin comes around once a season, it’s totally ok to overkill. After all, in just a minute we are transitioning to Peppermint and Wintery Wonderlands. I say, LIVE IT UP! Don’t just “Turn Up” as the world says, but “Turn pUmPkin” (okay maybe that was corny…lol!)

Here’s my latest in the Trendy Pumpkin Theme:

PUMPKIN SPICE PANCAKES

Gluten Free/Soy Free/Dairy Free/*Vegan & Egg Free Option

Alright CONFESSION: I totally just took this on my phone, at night, in my poorly lit kitchen, and it’s probably worse than my GF Tortillas photo that I still haven’t retaken. Ahhh…ok, ok be patient with me. I promise I will take some lovely shots of my food soon, BUT these were a spur of the moment creation that I had to share with you right away. I’m impatient so forgive me, while you enjoy these! I know you will! My kids devoured them as I popped them off the pan all in the name of “tasting” and they were so good they ate them WITHOUT any syrup or honey or anything, just plain! Lol!

Pumpkin Spice Pancakes

INGREDIENTS:

  • 1 cup Millet Flour**
  • 1 cup Rice Flour
  • 1 cup Potato Starch
  • 4 tsp Aluminum Free GF Baking Powder
  • 1/2 tsp Salt
  • 2-3 tbsp Unrefined Sugar* (brown raw sugar & coconut sugar give great flavor) – *optional*
  • 4 tbsp Coconut Oil
  • 2 Eggs*** (can be made vegan or egg free)
  • 1 cup Dairy Free Milk (almond, cashew, flax, hemp, etc)
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Pumpkin Puree

DIRECTIONS:

Whisk ingredients together in a bowl, pouring liquid last a little at a time until it reaches a not too soupy, not too thick consistency. Let rest while you heat the pan and adding a little butter or coconut oil to the pan and pouring on the mix. The pancakes will begin to bubble slightly and after about 1 minute, flip them over and cook for another minute on the other side. Repeat the process and you will be enjoying some delicious pancakes. You can top these with honey or 100% maple syrup or fresh berries and whipped coconut cream OR you can enjoy them like my kids did this evening…PLAIN on a PLATE! LOL!

**I use Millet to make this hearty and full of more nutrients, but you can sub this for any other hearty grain like Quinoa or Sorghum or just use more Rice Flour.

***To make this vegan or egg-free substitute for a flax egg:

  1. 1 Tbsp Ground Flax (if you have whole seeds, flax can be ground using a coffee grinder)
  2. 3 Tbsp Warm Water
  3. Stir and let sit while you prepare the pancake mix

 

HOPE YOU ENJOY THESE AS MUCH AS WE HAVE! Let me know what you think! Come on!!! Join the Pumpkin Pandemonium with the rest of us!!!

 

Try Out My

HOME SWEET HOME POTATOES

To Go With This!!!

Think Sweet Potato Fries but for Breakfast!! YUM!

TOODLES,

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