Gluten-Free Pumpkin Spice Pancakes: A flavorful Gluten-Free Pancake loaded with Pumpkin flavor and the spices found in Pumpkin Pie
Not only does this pancake have a wonderful pumpkin and spice flavor, it is loaded with nutritional benefits including high fiber (about 8 grams per batch) and high levels of Vitamin-A (300% US RDA per batch). Simple to make, and an excellent alternative to the plain pancake. For chocolate-lovers, add a few chocolate chips to the mix for a treat.
Text Version of Gluten-Free Recipe
Ingredients (for now):
½ Cup Pumpkin (Canned, unflavored)
¼ Cup Brown Sugar
1 Egg
¼ Cup Buckwheat Flour
2 Tablespoons Teff Flour
½ Teaspoon Baking Powder
¼ Teaspoon ground Cloves (or Allspice)
¼ Teaspoon ground Nutmeg (I used fresh ground)
1 Teaspoon ground Cinnamon
Pinch/Dash of Ginger
¼ Cup Water** (this seems to vary based on pumpkin)
(optional) Chocolate Chips
Directions:
Just mix it all together well (I used electric mixer). Place the resulting "batter" on your fry pan or griddle in amounts that when spread to a thickness of 3/8" or so (using a spatula or spoon) form a 4-5" round pancake. Adjust your frying temperature such that the pancakes cooks about 3/4 of the way through prior to flipping (and, without burning). Continue to fry second side until golden brown. When done, the inside should look like a normal pancake (i.e., cooked through, with some bubbles, and not overly "wet") -- this is what I found hardest to achieve consistently thusfar, as temperature seems critical, and the water content.
Authors Comments
(mike) I will admit, I have had a tough time getting the outcome to be consistent, and these pancakes are very sensitive to proper moisture content and pan temperature... some batches came out perfect, others were a bit "wet" inside. I'll be "tuning" them a bit over the coming weeks I am sure, but for now, I have the flavor just where I want it to be.
I had a few objectives with this recipe:
* #1: SUPER PUMPKIN FLAVOR
* Dairy-Free - done: I use water in the recipe vs. Milk
* Low-Fat - no added fats
* High-Fiber - Yes! About 8 grams per batch (which, I call a serving) - about four 4-5" pancakes. 5 grams from the Pumpkin, 2 from the Teff, and the rest from Buckwheat, Cinnamon, misc.
* Nutritious - 300% of the RDA of Vitamin A, some Iron/Calcium, (and all that Fiber).
* Easy to Make: generally, but needs tuning to meet this objective completely and consistently.
