Gluten-Free Pumpkin Pancakes

I just love fall. The colors, the bountiful harvest, the warm flavors....I could go on and on. This is my favorite season to cook and bake. You will often find, if you stop by our house around 5pm, a pot of bean soup simmering on the stove along side a pot of steaming hot whole grains. And maybe, just maybe a loaf of gluten-free bread in the oven.

Breakfast is another story all-together. When I was a child, either my mom or dad would make a big breakfast nearly every morning. It was either eggs, toast, and fruit, or pancakes and fruit. Sometimes we would have cold cereal but that was only exciting if on that rare occasion we would have a box of Marshmallow Rice Crispies in the cabinet. My brother and I would then eat the *whole* box in one sitting!

Breakfast has come a long way, well maybe not really that far, from what I was raised on. I love making pancakes. I frequently experiment on my girls to see just how much nutrition I can pack into those little hotcakes! Teff? Sorghum? Blueberries? Bananas? Ground nuts? Well, let's just say that they like it simple. Buckwheat pancakes with pure maple syrup, period. I can throw in a mild tasting green smoothie on the side and call it done.

Since it is autumn, I thought it would be fitting to create a recipe for pumpkin pancakes. I made these lovely little orange-hued pancakes the other morning. And they were a winner! My girls loved them and asked for seconds. Yes! Success!

I use a combination of millet flour and brown rice flour in them. Here in Bellingham you just can't find millet flour no matter how hard you look. Luckily I found some on amazon.com and ordered 4 bags. Good, my pantry is well-stocked now! I am sure it would work to use all rice flour if you don't have any millet flour on hand.

Gluten-Free Pumpkin Pancakes

Warming and slightly spicy with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with pure, grade B maple syrup and some sautéed chard and kale.

½ cup brown rice flour
½ cup millet flour
¼ cup tapioca flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup non-dairy milk
6 tablespoons pumpkin puree (or canned organic pumpkin)
1 large organic egg
2 tablespoons melted coconut oil or organic butter
1 tablespoon maple syrup or agave nectar

coconut oil or butter for cooking

Whisk together the flours, baking powder, baking soda, salt, and spices in a mixing bowl. Set aside.

In another bowl or Pyrex glass measuring cup whisk together the remaining ingredients. Add the wet ingredients to the dry and whisk together well.

Heat a heavy-bottomed stainless steel skillet over medium to medium-low heat. Add a little coconut oil or butter. Wait until your pan is thoroughly heated before cooking the pancakes. Begin making the pancakes by pouring ½ cup measurements of batter at a time into the hot skillet. Cook for 60 to 90 seconds on each side. Source: www.NourishingMeals.com

More gluten-free breakfast recipes:

Whole Grain Waffles

Teff Banana Pancakes

Blueberry Syrup

Maple Raspberry Scones

Carrot Raisin Buckwheat Muffins

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