Paula’s Gluten Free Pumpkin Pancakes
2 cups “milk” (use what you prefer; I like to use flax milk or soy milk)
2 tbsp lemon juice
3 tbsp melted Earth Balance “butter” (or whatever type you prefer)
2 tsp oil (use a plant-based oil you prefer; I like safflower or grapeseed)
2 cups Authentic Food Multi-Blend Gluten Free Flour*
1 cup ground flaxseed
2 tsp gluten free baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 cup pureed cooked pumpkin
2 tbsp Agave
1 egg or 1/4 cup egg whites or 1 tbsp ground flaxseed mixed with 3 tbsp water
1. Preheat your griddle or pancake pan on the stove, preparing either as necessary.
2. Mix the lemon juice into the soy milk and let it sit for at least five minutes.
3. Mix the melted “butter” with the oil, and set aside.
4. Combine the flour, flaxseed, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger, allspice, cloves, and salt. Set aside.
5. Mix the pumpkin with the Agave and egg or egg whites or flaxseed mixture. Add the milk and lemon mixture, along with the cooled “butter” mixture.
6. Quickly mix the dry ingredients into the wet, blending just until the dry ingredients are moist. Let the batter sit for a few minutes. (I like a thick batter for pancakes, but if it is too thick for you, add some more milk, one tbsp at a time until it’s the consistency you’d rather it was.)
7. When your griddle or pan is ready, drop 1/4 cup-fulls of batter onto the griddle and cook until the edges are getting a bit dry and little bubbles pop in the center of the pancake batter. Flip and let the pancakes finish cooking for a minute or two on the second side.
* If you don’t need to be gluten free, you can always make these with 100% whole wheat flour instead. They’re good either way! If you do use whole wheat flour, though, omit the flaxseed because the batter will be way too thick.