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, and this covers the necessary sweetness!

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: 10-15 minutes

Ingredients:

• 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

Instructions:

1. In a small bowl, whisk the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Set aside.
2. 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.
3. 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.
4. Serve with your choice of topping – I recommend pure maple syrup, fresh fruit and dairy-free yogurt!

The post The Fluffiest Gluten-Free Pumpkin Pancakes appeared first on Never. Not. Eating..

I’m the type of cook who discovers an ingredient and becomes obsessed with it for weeks at a time. Right now, it’s agar agar. The vegan version of gelatin. It’s literal happiness in powder-form. Have a favourite juice? Add agar agar and it turns that juice into a jiggly, wiggly treat. If you loved Jell-o as a kid, like me, you’ll love agar agar.

Whereas gelatin is made from animal collagen, agar agar is derived from seaweed. It is completely vegan and therefore a perfect ingredient to make jellies, gummies, tarts, preserves and much more.

The crust of this tart was made by combining walnuts, pecans, dates, maple syrup, salt and vanilla in my food processor until the ingredients begin to stick together. This is then pressed into an 8-inch tart pan and thrown into the freezer while the filling is made.

For the jelly filling, add the pomegranate-blueberry juice (I love the “Pom Wonderful” brand) to a saucepan with the full-fat canned coconut milk. Bring the liquids up to a boil, add the agar agar and then whisk the mixture until it’s fully dissolved. Lower the heat and add the salt and maple syrup and cook for a few more minutes. Strain the liquid over a measuring cup to make transferring to your tart shell easier and less messy. No one likes a mess.

When the filling has cooled down for about 10-15 minutes, give it a quick whisk and then carefully pour it into the tart pan, over the crust. Transfer it to your fridge and let it set up for at least 3 hours. Waiting is the hardest part, but it gives you time to think about how you will decorate your tart! I like to show what is in my food when I plate it, so naturally, I topped this tart with pomegranate seeds and fresh blueberries. I also added some puffed quinoa for a slight colour contrast and a fun pop!

This tart is best if consumed within 24 hours.

Vegan Blueberry Pomegranate Tart

Yield: Makes an 8-inch tart

Prep time: 5 minutes

Cook time: 5 minutes

Chill time: 3 hours

Ingredients:

For the crust:

• 1/2 cup walnuts
• 1/2 cup pecans
• 1/4 tsp salt
• 6 dates, pitted
• 1/2 tsp vanilla
• 1 tbsp maple syrup

For the filling:

• 3/4 cup pomegranate-blueberry juice (or just straight pomegranate juice)
• 1 cup full-fat canned coconut milk
• 3/4 tsp agar agar
• 1/4 tsp salt
• 2 tbsp maple syrup

Instructions:

1. To make the crust – Add all ingredients into a food processor and pulse until it begins to come together, about one minute. Press into an 8-inch tart pan and put in the freezer while you make the filling.
2. For the filling – Add juice and coconut milk to a small saucepan and bring up to a boil. Once boiling, add the agar agar and whisk for one minute, or until the powder is completely dissolved. Reduce heat to a simmer and add the salt and maple syrup. Let simmer for 2 more minutes, whisking occasionally. Remove the liquid from the heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for at least ten minutes before carefully pouring over your tart crust. Let it set in the fridge for at least 3 hours before serving.

*This tart is best consumed within 24 hours.

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