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Gluten Free Pumpkin Pancakes

Two words: I'm back! The last time I shared with you was quite a while ago, and I just want to say THANK YOU to everyone who expressed such KIND words to me and my *drumroll* husband! We've been married for almost two months now (whaaaat?! When did that happen??) and not to sound cheesy but it's been bliss. Like, Netflix marathons with your best friend bliss. Totally awesome. I plan to share some wedding pictures with you in a soon-to-be post but how about we jump right on into these pancakes?

So, we are celebrating two things today. 1) These amazing gluten free pumpkin pancakes 2) today is a Surprise Virtual Baby Shower for  Cheryl of 40 Aprons!! I thought, what better day to jump back into blogging with you all then a day commemorating such a lovely event! Cheryl is expecting her beautiful baby boy this month and we wanted to celebrate it with a virtual baby shower. I linked to all the other recipes of the lovely ladies who are participating in this, and major thanks to Melissa of Simply Whisked and Meriem of Culinary Couture for organising this!


So let me tell you about my relationship with Cheryl a bit. Cheryl and I are what I would definitely describe as pen pals, except via email. I'm not even sure how our very first email interaction went, I just know that when I see an email from Cheryl, I go to grab a drink/brownie (oops), ensure I'm seated and comfy, and sit back for the next 20 minutes or so to read it. We send these REALLY long emails filled with SO much detail that I may burst out in laughter and get a few strange looks from the Mr. I'm pretty sure it began with the fact that part of her honeymoon was in Paris, and me messaging her about it since the Mr. and I went to Paris and Italy for our honeymoon (mostly Paris) and I wanted some great ideas.

INGREDIENTS

  • 1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
  • 1 large egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree learn how to make fresh pumpkin puree
  • 1 tablespoon raw honey
  • 1 cup almond milk
  • 2 tablespoons greek yogurt
  • 2 teaspoons cinnamon

INSTRUCTIONS

  1. In a large bowl, whisk the oat flour, baking powder, and salt.
  2. Add the remaining pancake ingredients and whisk until just combined and smooth. The batter will thicken slightly while you wait for the griddle pan to heat up.
  3. Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.
  4. Pour the batter into a liquid measuring cup, then pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.
  5. Serve pancakes hot and drizzle honey on top and your favorite toppings.

TO MAKE IT VEGAN & DAIRY FREE

  1. Use thick coconut cream or vegan yogurt instead of the yogurt. You can also use a flax egg � learn how to make a flax egg , instead of the regular egg. You can also use maple syrup or agave nectar instead of the honey.
  2. .....................................


for full recipes please see : jessicainthekitchen.com

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