I’ve noticed when pumpkin season rolls around, people are either beyond thrilled about it, or hate it. You already know where I stand. I can’t imagine hating such an amazing smelling, soothing, set of spices…but to each his own.
These are just a spin on my regular grain free pancake recipe.
Super easy. Fabulous.
I also topped them with a pumpkin spice dairy free butter. I may have layered each pancake with a big dollop too…
If you have picky eaters in your family, they’ll never know you’re feeding them grain free, dairy free, pancakes. I’ve had them plain, with blueberries or huckleberries, topped with peanut butter, topped with peanut butter and chocolate shavings (a must try), topped with marionberry syrup, sliced strawberries, and now with a few tweaks have been able to enjoy them with the spiciness of the holidays.
You can use buckwheat flour rather than making your own flour out of buckwheat groats however, it will result in a much darker and heavier pancake. If you have a really good blender similar to a VitaMix, it only takes a few minutes to grind up a gallon bag of flour. (I do mine in small batches so I can grind it as finely as possible.)
We had them twice last week. After looking at these photos, I’m thinking I may need to make another batch!
Grain Free & Dairy Free Pumpkin Pancakes
*Makes about 12 medium to large pancakes
1 Cup of Buckwheat Groat Flour (I grind my own groats in the Vitamix)
1/2 Cup of Coconut Flour
1/2 Cup of Arrowroot
1 teaspoon of Double Acting Baking Powder
1 teaspoon of Baking Soda
2 teaspoons of Coconut Sugar
1/4 teaspoon of Sea Salt
1 Tablespoon of Pumpkin Pie Spice
2 Eggs, separated
2 Cups of Almond Milk (any milk will do, if you use full fat coconut milk you may have to add more)
1/4 cup of Plain Pumpkin Puree
1 teaspoon of Pure Vanilla Extract
Measure all of the dry ingredients into a medium bowl and whisk to combine. Whip the egg whites to stiff peak and set aside. Add the eggs, almond milk, pumpkin puree, and vanilla to the dry ingredients and mix thoroughly. Allow to sit for 2-3 minutes. Gently fold in egg whites.
I served the pancakes with dairy free butter whipped with pumpkin pie spice and pure maple syrup. You could also infuse the syrup with the spices by warming them together on the stove.