Gluten and Dairy Free Maple Pumpkin Spice Pancakes
These pancakes have the fluffy texture and delicious taste of pancakes typically associated with gluten based flours. However, this recipe uses the perfect combination of freshly milled nutritious gluten free flours. The extra time to activate the baking soda and powder result in an amazingly fluffy pancake.
Equipment
- Pancake griddle or stove
- Mill Optional, you can purchase flours at the store
- Mixer, 2 Mixing bowls
Ingredients
- 1 cup non dairy milk mixture of 1 can coconut milk & 1 can goat milk
- 2 eggs separate yolk from white in 2 separate mixing bowls
- 1/2 cup pumpkin puree
- 3 Tbsp Maple Syrup
- 1 Tbsp Fresh Ginger (grated or bottled)(1/2 TBSP ground ginger)
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 3/4 cup Oat Flour
- 3/4 cup Buckwheat
- 1/4 cup Millet
- 1 Tbsp Benefiber optional
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Salt
- 3 Tbsp Non-Dairy Melted Butter
Instructions
- Separate the egg whites from the egg yolks into 2 different mixing bowls. You will beat egg whites later with the mixer.
- Choose a non-dairy milk. Measure out 1 cup ready to divide.
- Warm about 1/2 cup of the non dairy milk in a pot on the stove using the lowest setting until it is time to add it to the pancake batter. Set the remaining milk aside.
- Measure 3 Tablespoons of non-dairy butter and put in pot of milk to melt.
- In the mixing bowl with egg yolks, pour remaining 1/2 cup of milk and mix vigerously with a fork or whisk.
- Add to egg/milk mixture these ingredients: 1/2 cup pumpkin puree, 3 Tbsp maple syrup, 1 tsp vanilla or maple extract, 1 Tbsp fresh ginger, 1 & 1/2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp cloves.
- Add and mix these ingredients into the pancake batter: 3/4 cup buckwheat, 3/4 cup of oat flour, 1/4 cup of millet, and 1 TBSP Benefiber.
- Add 1 tsp baking soda and 2 tsp baking powder to the batter and mix again.
- Pour 1/2 cup warm milk with melted butter out of the pot into the pumpkin spice pancake batter. Then, whisk again.
- Now pick up the bowl of egg whites and beat with the mixture until whites are stiff.
- Empty beaten egg whites into batter. Very important! Fold, gently stir, egg whites into batter. Once done, you will see small clumps of beaten eggs whites in the batter. Do you see the bubbles and change in color? The beaten egg whites are continuing to expand the pancake batter
- If cooking on a griddle, preheat to 350 degrees. If cooking on a stove, use medium heat. Flip pancakes over when filled with air bubbles. Then, cook for about a minute.
- Enjoy your pumpkin spice pancakes with your favorite toppings!