It may not be Fall, but I’m still basic. So I’m bringing you these pumpkin pancakes. Thank goodness for canned produce!
Not only are these pancakes gluten-free, they are also dairy-free and refined sugar-free. You. Are. Welcome.
This recipe was inspired by the extra pumpkin puree that I had after making my favourite pumpkin pasta dish. I hate waste and when I was thinking about what I could use the leftovers for, my brain immediately went to pancakes. Usually when I try recipes for pancakes that are gluten-, dairy- and refined sugar-free, they often turn out flat. It was my goal to create healthy pancakes that taste and look like normal pancakes. I think these are it. And, by “think” I mean “know.” I just didn’t want to sound cocky.
Because these pancakes are refined sugar-free, they are on the less-sweet side. They include the natural sweetness from a banana, but feel free to add some brown or white sugar to the wet ingredients. I, personally like to aggressively drizzle them with maple syrup after they are made and ready-to-eat.
To start, whisk up all of your dry ingredients. Buckwheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. The use of buckwheat is what makes these pancakes gluten-free. Buckwheat is actually a seed, not a wheat, as the name suggests. The seeds are ground up into a flour. It is my preferred ingredient for pancakes as I have found it to have a similar outcome as regular wheat flour, unlike other gluten-free flours, like almond and coconut.
The wet ingredients include: pumpkin (of course), canned coconut milk, a mashed banana, an egg and some vanilla. These all get whisked together. When combined, add in the dry ingredients and stir until everything has been incorporated. The batter will be thick. Set it aside to allow the ingredients to get to know one another.
When ready, add the batter to a hot pan. I find it easiest to use two spoons to help shape your pancakes the way you would like them. They only need a minute or two on each side until they are ready.
Serve with your toppings of choice. I love fresh fruit on these, cinnamon, and some yogurt. Oh, and pools of maple syrup, of course!
The Fluffiest Gluten-Free Pumpkin Pancakes
Servings: Makes 8 pancakes
Prep time: 5 minutes
Cook time: 5-10 minutes
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg (or the packaged powder)
- 1/2 tsp salt
- 1/2 cup pure pumpkin puree (not pie filling)
- 1 very ripe banana, mashed
- 1 egg, beaten
- 1 cup canned coconut milk
- 1/2 tsp pure vanilla extract
- Coconut oil
- In a small bowl, whisk the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
- In a large bowl, whisk the pumpkin, banana, beaten egg, coconut milk and vanilla together until smooth. Add the dry ingredients and stir until everything has been combined. Batter will be thick. Set aside for a few minutes to allow the flavours to meld.
- Preheat a pan over medium-high heat. Add a tablespoon of coconut oil to grease the pan. Use two spoons to dollop the batter into the pan and to help spread and shape the pancakes. Cook for 1-2 minutes – you will notice the edges begin to set and bubbles begin to form on top – and flip, cooking another minute. Remove from pan and continue with the rest of the batter.
- Serve with your choice of topping – I recommend pure maple syrup, fresh fruit and dairy-free yogurt!