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Food & Recipe

Vegan and Gluten Free Pumpkin Pancake Recipe

November 14, 2014 - 71 Comments

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During fall I love to make seasonal dishes with some of my favorite foods. This year I decided that I wanted to create three different simple dishes each using pumpkin in a different way. Since I am constantly traveling for work I rarely get to make homemade meals, so I wanted to take advantage of some free time and so a series! I will be doing a breakfast, lunch, and dinner series, each using pumpkin as the main ingredient. My first dish is Vegan Pumpkin Pancakes for breakfast. They are simple to make and super delicious! Nom!
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I used the below ingredients to cook for four people.

  • 1/4-1/2 of a small pumpkin (about 4 lbs.)
  • 1/2 cup gluten free flour
  • 3/4 cup coconut flour
  • 1/4 cup of oatmeal
  • 2 tsp baking powder
  • A pinch of salt
  • 1/2 tsp cinnamon
  • 3/4-1 cup unsweetened vanilla almond milk
  • 1/2 cup pumpkin puree (can be mixed with canned pumpkin)
  • 1 egg – optional (I didn’t use eggs since it triggers my eczema but if it doesn’t bother you, it’ll be
  • a good addition to hold the pancake together)
  • 1 tbsp vanilla extract
  • 4 tbsp melted coconut oil, plus extra for the grill

Recommended Toppings:

  • Organic honey or agave
  • Crushed Pecans for garnish

song-of-style-gluten-free-pumpkin-pancake
1. Carefully cut your pumpkin in half and scrape out the seeds and guts. Then take half of your pumpkin and cut it in three pieces small enough to fit in a small/medium metal bowl (Be sure the metal bowl will fit inside a larger pot with a lid).​
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2. Fill a pot halfway with water and set the metal bowl inside the pot. Place the lid on the pot and turn your heat to high until the water boils. Once boiling, turn the heat to low and let simmer for about 10-15 minutes. If it is not done after the 15 minutes cook in five minute intervals until soft.

3. After fully cooked, let the pumpkin sit to cool. Once it is cool to the touch, puree the pumpkin in a blender until smooth. Measure out 1/2 cup pumpkin puree, and set aside (if there is not enough of the homemade puree, feel free to use some canned pumpkin).
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4. In a large bowl whisk together the flour, oatmeal, baking powder, salt and cinnamon. Feel free to add more cinnamon to taste.

5. In a small bowl whisk the pumpkin puree, milk, maple syrup, coconut oil, and vanilla extract.​
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6. Add the wet ingredients to the dry ingredients and mix until smooth. If the batter appears too thin, add a bit more flour. If it is too thick, add a splash of almond milk. Let the batter rest for 5-10 minutes.
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7. Heat the pan and add about 2 tablespoon of coconut oil. Using a 1/4 measuring cup, pour the batter onto the griddle. Flip the pancake when bubbles appear in the middle and the edges turn slightly dry. Cook for approximately 1-3 minutes more once flipped.

8. Once fully cooked, move to a plate, drizzle with honey or agave and sprinkle crushed pecans for a garnish. And Voila!
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Ok, I burnt it a tad bit, but I promise, they still turned out to be soo delicious and healthy! Be sure to look out for part two of my pumpkin dish series for lunch! xo



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