Pumpkin Pancakes (Gluten Free)

pumpkin pancakes (1 of 1)

On Thanksgiving, I tried this gluten free pumpkin pancakes recipe, and I was surprised how much I loved it, plus my gluten loving friend was wowed by these pancakes . I have also made these vegan by using chia seeds instead of eggs. This recipe is from Cookie and Kate, and I only made a couple of changes, but it’s definitely a must try and making the oat flour is pretty simple.

Ingredients

  • 1 cup pumpkin puree
  • 3/4 cup oat milk
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon maple syrup (or honey)
  • 2 teaspoon vanilla extract
  • 2 eggs or 2 tablespoons soaked chia seeds.
  • 1 cup oat flour (Add about two cups of old fashion oats (not instant) to a food processor and mix until preferred consistency. I made the flour a little chunky.
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves or allspice
Instructions
  1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil (or butter), lemon juice and maple syrup (or honey). Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
  4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle like mine, you might not need any oil at all.
  5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Day 117 and Day 118-Pumpkin Cupcakes

 

When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.

Recipe adapted from the Neely’s.

Directions

  1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and  salt. Set aside.
  3. In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
  4. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
  5. In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
  6. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
  7. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

Maple Cream Cheese Frosting

Ingredients:

  • 8 ounces cream cheese
  • 1 cup or 2 sticks unsalted butter
  • 1/2 teaspoon salt
  • 4 teaspoons pure vanilla extract
  • 2 Tablespoon maple syrup

Directions:

  1. Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
  2. Add salt, vanilla, and maple sryup, blend to combine.
  3. Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.

Assembly of Cupcakes:

  1. With desired pastry tip, fill pastry bag, save one cupcake without frosting.
  2. Pipe on cupcakes.
  3. Drop a couple of chocolate chips for decorations. Enjoy!