Gluten-Free Pumpkin Pie Pancakes

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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.

Ingredients
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.

Grain-Free Apple Cinnamon Pancakes

Apple season ranges from August through November, making them a staple ingredient in many fall dishes.  This recipe is my fall variation of the grain-free (plantain) pancakes I posted back in April.  The apples and cinnamon make this the perfect breakfast comfort food on a chilly autumn morning.

Ingredients
1 ripe plantain, peeled and roughly chopped
1 large or 2 small tart apples, peeled and cored
2 eggs, organic/free range
½ tsp cinnamon
2 Tbsp. coconut oil, more for frying

Combine all ingredients, except the apples, in a blender and blend until smooth.  Grate the apples and fold into the batter.  Fry on both sides in coconut oil until golden brown.

Gluten Free Soaked Oat Pancakes

This recipe is a spin off from one I posted earlier (Kefir-Soaked Honey Oat Pancakes).  I didn’t have any kefir in the house, so I simply soaked the oats in warm water and apple cider vinegar. Afterwards I threw everything in my high speed blender to create a smooth batter.  The pancakes came out light and delicate.  They pair well with sweet (berries) and savory (smoked salmon) toppings. 

Ingredients
2 cups old fashion rolled oats (organic, gluten-free)
2 cups warm water
1 Tbsp. apple cider vinegar
3 eggs
2 tsp raw honey
½ tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for frying)

Combine oats with warm water and apple cider vinegar in a large bowl.  Cover and let stand overnight at room temperature.  In the morning, rinse and strain the oats.  Throw the soaked oats in a blender with the rest of the ingredients and blend until smooth.  Fry in coconut oil over medium heat until golden brown.  Serve warm with your favorite topping.  

Kefir-Soaked Honey Oat Pancakes

Here is another pancake recipe I enjoy making for our Saturday breakfasts.  This is a recipe from my mom.  Originally it called for 1 cup oats and 1 cup farina.  I replace the farina with an additional cup of oats, but if you are not gluten-free, you can follow the original recipe.  I like oats because they are a good source of fiber, thiamine, magnesium, phosphorus and iron, and a very good source of manganese.  As with other grains, it is important that oats be properly prepared by soaking and this recipe takes care of that.

Ingredients
2 cups old fashion rolled oats (organic, gluten-free)
2 cups kefir, buttermilk or yogurt (homemade/organic, best quality you can find)
1 tsp apple cider vinegar
2 eggs (separated)
1 Tbsp. raw honey
1 tsp sea salt
½ tsp baking soda
2 Tbsp. coconut oil (plus more for frying)

Combine the oats with kefir and apple cider vinegar in a large bowl.  Cover and let stand overnight at room temperature.

Before cooking, add the egg yolks, honey, sea salt, baking soda and coconut oil to the soaked oats, mix well. Whisk (or whip with a hand mixer) the egg whites until soft peaks form.  Gently fold egg whites into the oat mixture.

Melt coconut oil in a pan over medium heat. Spoon batter unto the preheated pan to form round cakes.  Cook on both sides until golden brown.  Serve warm with plenty of butter and/or your favorite toppings.

Grain-Free Pancakes

All kids love pancakes and mine are no exception.  Here is a super easy, grain-free pancake recipe.  I often make these pancakes a part of our Saturday breakfast.  They cook quickly and come out light and fluffy.  The recipe is by The Paleo Mom. 

I've learned that green plantains can be an excellent grain-free and gluten-free flour substitute.  They are starchy and have a neutral flavor. Even though they look a lot like bananas they are quite different.  Plantains are used in many savory dishes and are very popular in the tropical regions.  However, they are unsuitable raw and should only be eaten cooked.  Plantains are a great source of a variety of vitamins and minerals including: fiber, vitamin C, vitamin A, vitamin B6 and potassium.  They also provide iron, magnesium, and phosphorous.

1 large green plantain
2 eggs
1 tsp vanilla extract
1.5 tbsp coconut oil (plus more for frying)
½ tsp baking soda
Pinch of salt

 

  1. Peel and cut up the plantain. 
  2. Place in blender or food processor with the rest of the ingredients. 
  3. Blend until a smooth batter is formed.
  4. Heat coconut oil in a frying pan over medium heat. 
  5. Pour batter forming desired size pancakes.
  6. Cook 4-5 minutes, flip and cook another 1-2 minutes. 
  7. Repeat with the rest of the batter.

Happy Weekend!