I’m already in full force with the pumpkin this fall. If you like pumpkin, I just might become your new best friend!
It’s no coincidence that cupcakes are my dessert of choice to gluten-free perfect. I’ve always been the cakey-carby lover. Growing up, I feasted on cakes, donuts, pancakes, sugary cereals, cookies and anything to satisfy that craving. My stomach was bound to become an instrument for poor digestion.
As I have begun to heal, and have fully jumped into the healthy lifestyle, I have learned to make substitutions for everything. Yes, nearly everything! I call them “simple gluten-free substitutions.” Ryan says I’m getting good at it. So good at it that we are thinking of developing a….(and that’s for a future post!)
I digress. My perfect breakfast as my former cakey-carby loving self would have been either: a muffin, pancakes, waffles, french toast or a mix of them all. For real.
So I need to take them one-at-a-time, as they come, and make my new gluten free and healthy version of them. Most recently, it was the pancake.
Ingredients
- olive or coconut oil
- 1 tsp coconut flour
- 1/2 pack stevia
- splash of almond milk
- pinch of cinnamon
- 1/2 c. pureed pumpkin
- 1/8 tsp xanthan gum
- 1 tsp almond meal flour
- greek yogurt
Directions
- Place olive oil or coconut oil on the bottom of a small frying pan
- Mix all ingredients together in a mixing bowl
- Place mix in the frying pan, keeping a close on it to “turn over” when ready
- Once it’s finished, top with a dollop of greek yogurt
Mixture
Gluten-Free, Egg-Free Pumpkin Pancakes
On a scale of 1-10, they turned out a “5″ for a “pancake.” It was more like a bread pudding than anything. On a scale of 1-10 for taste? “8!” They were d.e.l.i.c.i.o.u.s. What will I do next time? I’ll throw in the new gluten-free rolled oats I just picked up from Trader Joe’s. Once I do, I’ll report back!
For now, I’m just excited that my taste buds they are a turnin’! Just a couple years ago even this recipe would have never been good enough for me. I am thankful for patience, persistence, experimentation and consistency. They have been key to my healthy lifestyle!
How do you make pancakes?!
I was reading the recipe and thinking it probably needed more flour. I think I will try this recipe with oats as you suggested, though a pumpkin bread pudding might rock my world this time of year.
Thanks for sharing.
Hi Tammi! Yes, you could be right. Next time I will: add more flour + the oats. BUT…like you said, put the recipe in a mini bread loaf oven-safe pan and make it some bread pudding. The taste was yummy! Thanks for the awesome comment, Tammi!