Trending Tries: Grain Free Pumpkin Pancakes

My kingdom for a pancake….

Often people will ask me why I create my own recipes, and the simple answer is, “Because I have to.”

This weekend is a perfect example. I wanted to make pumpkin pancakes but for a variety of reasons my oldest currently needs a diet free of grains and sugars. “Not a problem,” I thought because there would surely be a recipe online I could use.

I was mistaken. There are indeed recipes, but they were either crepe recipes masquerading as pancake recipes (FYI that pumpkin mixed with eggs and a tbsp of flour is a crepe, not a pancake); orange colored pancakes (FYI that taking your pancake recipe and just adding 1/4 to 1/2 cup of pumpkin only makes orange tinted pancakes); or pumpkin pancake recipes using nut flours and lots of sugar or maple syrup and/or fat to cook them.

So, in the end, I once again had to create my own recipe to accommodate my family’s dietary and allergy needs. The result is below, and they were quite tasty.

Grain Free Pumpkin Pancakes

Ingredients:

2 cups pureed pumpkin

4 eggs

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup grain free chickpea flour

1/2 cup grain free cassava flour

2 cups unsweetened dairy free milk mixed with 2 tbsp lemon juice or vinegar

1/4 cup melted non-dairy butter

1 1/2 tsp baking powder

1/2 tsp baking soda

Cooking Instructions:

  1. Whisk together the pureed pumpkin with the eggs until smooth.
  2. Add the cinnamon, nutmeg, ginger, salt, chickpea flour and cassava flour, and blend well. Will be thick.
  3. Combine the milk with the lemon juice or vinegar and stir well, letting it sit for a minute, before adding to the pancake batter. Whisk until the batter is completely smooth.
  4. Slowly whisk in the melted butter.
  5. Add the baking powder and baking soda and blend well.
  6. Let the batter sit for 15 to 30 minutes while you heat the griddle.
  7. Heat a griddle at 325 to 350 degrees or a skillet on the stove on medium heat. If either is nonstick, no additional greasing is needed. If neither are nonstick, then you’ll need to grease your pan with your preferred method.
  8. Pour 1/4 cup of batter for each pancake and let it cook for a minute or two until the edges become dry. Flip and finish cooking on the other side for 30 seconds to a minute. Your pancake will rise and be golden on both side when they are done.
  9. To keep the pancakes warm, put them into a glass container with a lid and put them into a preheated oven on the lowest setting (mine is 170 degrees). To cool, put them on a wire rack, and then stack them in a container to keep in the fridge. To reheat, just popped them into the toaster or in the microwave. They freeze well, too.

Corona Cooking: Cinnamon Spice Belgian Waffles

“You have to look….”

Six weeks ago, I was checking out Broadway shows for the trip I had planned almost a year ago for the family to celebrate my birthday in May. We were going to go to NYC before my my eldest moved to CA for a job, my middle child left for an internship, and my youngest busied himself with summer college classes. Six weeks later, our trip is cancelled, our oldest has no idea when she will be moving to CA, and our middle child is waiting to hear if her internship can occur virtually. Only my youngest remains undisturbed because his classes are still going to be online.

Add health issues for my husband, concern for relatives with the corona virus, and trying to adapt life and work in a virtual world, and the adage, “Count your blessings,” can become a bit difficult at times. I was recently reminded, though, by friends who live in other countries with limited access to water, shelter and food and who are struggling with disease and death in magnitude in addition to the pandemic that we must always be looking for blessings to count.

So, I listen to people talk about going for long nature walks and spending more time with their families and learning to bake bread and any number of other “didn’t have time for before” things people are now doing, and I am once again reminded that counting blessings is about looking for them in the first place. If we take the time to look for the positive, the silver lining, the pockets of sunshine, most often we will find them.

Recently our family was thankful that we have had more time for “special” breakfasts as a family. With no early morning rushes to get to school or work, breakfast has become a time for leisure together and for making pancakes or French toast or waffles.  The other day I made gluten, dairy free Belgian waffles which we topped with unsweetened dairy free vanilla yogurt and berries. It was a wonderful way to start the morning, so I share the recipe here for anyone with Belgian waffle makers. They can also be made as regular waffles in a normal waffle maker, too.

Cinnamon Spice Belgian Waffles

Ingredients:

2 cups whole grain gluten free flour blend, sifted (we used King Arthur whole grain blend)*

1/3 cup garbanzo bean gluten free flour, sifted (we used Bob’s Red Mill)*

1/3 cup ground flax seed

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp salt

1 tsp baking powder

2 cups unsweetened dairy free milk (we used soy but oat or almond or flax will work, too; don’t use rice milk)

1/4 cup plant based oil (we used extra light olive oil but any plant based oil will work)

3 eggs (if you want to use a substitute, I would recommend whisking 3/4 cup chick pea liquid)

* Note: A reminder that if the word “sifted” is after, then you measure before you sift. If you see the word “sifted” before the flour, then you sift before measuring.

Cooking Instructions:

  1. Prep your Belgian waffle maker according to instructions.
  2. Measure out the gluten free and garbanzo bean flours and sift. If you don’t have a sifter, you can sift by pushing the flour through a wire mesh basket or taking a whisk and whisking the flour until it is no longer clumped and has some air incorporated into it.
  3. To the flours, add the ground flax seed, cinnamon, nutmeg, ginger, salt and baking powder. Mix until well blended.
  4. Mix together the milk, oil and eggs.
  5. Add the wet ingredients to the dry and blend until completely smooth.
  6. Let the batter rest for 30 minutes.
  7. Use the batter to make waffles according to your waffle maker instructions.
  8. If you need to keep waffles warm, put in a single layer on a cookie sheet in the oven on your lowest heat.
  9. Serve with unsweetened yogurt and/or berries and/or maple syrup and/or jam, and enjoy!