Gluten-Free Pumpkin Pie Pancakes


Welcome November! There is a chill in the air, leaves are crunching under my feet and I am craving all things "pumpkin spice."  Fall is in full swing, which means pumpkins are in season. Full of vitamin c and beta-carotene, they are nourishing and comforting.   

Millet is a nutty and mildly sweet seed that is nutritious and gluten-free.  Its mild, neutral flavor and delicate texture pair well with pumpkin puree and pumpkin spices, bringing the flavor of fall to the breakfast table.  I use a Trader Joe's brand pumpkin pie spice blend, which is a combination of ground cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.  The pancakes come out light, moist, and fluffy.

1 cup uncooked millet
2 cups warm water
1 Tbsp. apple cider vinegar
1 ½ cups pumpkin puree
2 eggs, organic/free range
½ cup liquid of choice (milk or purified water)
1 tsp pumpkin pie spice
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for flying)

Combine millet with warm water and apple cider vinegar in a large bowl.  Cover and allow to soak overnight at room temperature.  In the morning, rinse and strain the millet.  Place the millet in a blender with the remaining ingredients and blend until smooth, adding more liquid if necessary.  Fry in coconut oil until golden brown.  Serve warm with butter or your favorite toppings.