09/27/2016
I love this time of year! The colours of the leaves changing is just so beautiful. And with fall, comes thoughts of Thanksgiving, and of course, Halloween. Having said that, its also PUMPKIN season! They are everywhere! And I personally LOVE cooking (and baking) with pumpkin. Do you have any idea the health benefits of pumpkin?
- loaded with beta-carotene
-high in fiber and protein
-low calorie and low fat
-jam packed with essential vitamins and minerals
And it tastes SO yummy in all kinds of delicious recipes. Here's one of my favorites (kid approved too). It can be made with regular flour too, if that is a preference for you. *Please see notes for modifications*
GLUTEN FREE PUMPKIN PANCAKES:
INGREDIENTS:
1/2 cup quinoa flour
1/2 cup brown rice flour
1 cup oat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 cup pumpkin puree (canned or homemade)
1 1/2 cup soy milk (or milk of choice *I used almond)
2 eggs
3 tbsp. maple syrup
2 tbsp oil (avocado, coconut, grape seed, etc.)
INSTRUCTIONS:
1. Combine the dry ingredients in a bowl - flour through to cinnamon. Stir well to combine.
2. In another large bowl, combine wet ingredients.
3. Pour dry into wet and whisk until combined. Mixture will be thick.
4. Heat a griddle over medium heat, and coat with a little cooking spray or oil.
5. Using a 1/3 measuring cup (or soup ladel), scoop out a portion of the batter and spread it into a circle shape. Flip when bubbles start to form.
ENJOY :)
NOTES: *You may substitute 2 cups of all purpose and/or whole wheat flour if you prefer*
