Pumpkin Cinnamon Pancakes

Pumpkin Cinnamon Pancakes

These cute little characters are staying with us for only a bit longer before they head back to their newly remodeled home, so I’m making memories while I can with them.

Pumpkin Cinnamon Pancakes

And breakfast together on my days off are such a treat!

These gluten and dairy free pumpkin cinnamon pancakes are made with our homemade puree but

Pumpkin / Buttercup Squash Puree

canned pumpkin works too.

Pumpkin Cinnamon Pancakes

Cook them on a hot griddle with melted coconut oil.  They are ready to flip when they look dry with a few bubbles. Give them a few minutes on each side to cook all the way through.

For a gluten free pancake, they turned out really soft and fluffy.

Pumpkin Cinnamon Pancakes

I used teff flour, made from the smallest whole grain in the world, but packing BIG in the nourishment department.  I buy mine where Bob’s Red Mill products are sold.  Compared to other whole grains, it has a much larger percentage of bran and germ which makes it a great source of dietary fiber, protein and iron.  It has been a long time staple of highland Ethiopians, where they make the unique flatbread,  Injera from teff.

I’ve made these Pumpkin Cinnamon Pancakes for tasters who are gluten-free and non-gluten free , getting raves all around.  Mixing the dry ingredients together the night before streamlines the whole process.  Trust me, you’ll love these fall flavored nourishing hot cakes.  Make them for your family and let me know what you think!

Pumpkin Cinnamon Pancakes

 

You’ve had an overload of pumpkin recipes lately.  Thanks for bearing with me.

I can’t help but love this season and all of the yummy flavors that come with it!

Blessings ya’all-

 

Amy

dry ingredients

1 1/2 cups teff flour

1/2 cup tapioca flour

1 tablespoon cinnamon

2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 cup coconut sugar

1/2 teaspoon sea salt

 

wet ingredients

2 cups milk (almond or dairy)

3/4 cup pumpkin or sweet squash puree

2 large eggs

4 tablespoons melted coconut oil

1/4 cup chopped walnuts, optional

Directions:

Whisk all of the dry ingredients together in a medium size bowl.  Place all of the wet ingredients in a blender and blend until smooth.

Pour the wet ingredients into dry ingredients and mix until well combined.  Fold in chopped walnuts, if using.  Let sit 5 minutes.

Heat a skillet or griddle over medium heat.  Add some coconut oil.  Once the pan is hot, pour batter in 1/4 – 1/2 cup portions on the griddle.  Cook for 2 – 3 minutes on one side, flip and cook for an additional 2 minutes on the other side.

Lightly oil pan before each new batch, if necessary.  I use a well seasoned cast iron griddle and doesn’t need the extra oil after the first batch.

Serve warm with pure maple syrup and enjoy!

Print Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *