Pumpkin pancakes

Gluten-free & Dairy-free Pumpkin Pancakes!

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Happy 1st of Oct! 

It feels like it was just a week ago that I was caving a pumpkin for Halloween and now here we are already in October again! Where does the time fly? This year has been the fastest by far. I certainly can not believe that in three months time we are going to celebrate 2018! Is it me or do you feel the same?

As I have promised, I am going to create lots of new recipes for this festive season, from Halloween healthy treats to Christmas clean and sparkling foods, making seasonal foods by using seasonal fruits and vegetables. October is the month for pumpkin and all root vegetables, as the weather gets colder we need to nourish and balance our bodies. Root vegetables are the perfect examples of making us feel grounded, the sweetness of each vegetable also balances our cravings, Glucose level and they contain complex carbohydrates which keep us having more energy through colder months.

Read more about benefits of pumpkin here: benefits of pumpkin

Today, strong evidence exists that some of the vital nutrients found in many root vegetables — including vitamin A, vitamin C, potassium, magnesium and dietary fiber — can help fight cancer, diabetes, obesity, and inflammatory-based disorders like heart disease and arthritis.

Although they contain some natural sugars in the form of starch, root veggies are high in fiber and therefore they’re still mostly considered low glycemic index foods that are absorbed relatively slowly. High-fiber foods stay in your digestive tract longer, and in the process, they keep you full.

Part of their fiber also holds valuable polysaccharides, which are found in plant foods and shown to exhibit multiple biological activities, including anticarcinogenic, anticoagulant, immune-stimulating and antioxidant effects. A high fiber diet not only helps prevent inflammation and disease formation, but it also works wonders for helping with digestion and preventing IBS or naturally relieving constipation.

Now back to our warm Pumpkin pancakes!

Today I got up in a mood of having whole hearty foods and I was thinking what to make for our brunch while I had a Halloween theme in my head, AHA! I have pumpkin puree at home, let’s make some pumpkin pancakes, as it is Sunday and pancakes are the must on the menu!

These pancakes are not only Gluten free but also dairy-free, refined sugar-free and Vegan. What is better than this to fill my belly with on Sunday? They were sooooo satisfying, delicious and full of goodness.

 

Now, let’s get into the recipe part which is pretty quick and easy to make. You can make the pumpkin puree from the scratch if you would like, it’s a bit time consuming if you would like to prepare a quick brunch, therefore I prefer using a canned version which you have to make sure to purchase the ones with no additives or preservatives in them. Please make sure it is 100% organic and pure, it is very important otherwise they have too many unwanted and unhealthy ingredients in it. I always tell my clients to read the food labels very carefully and if you cannot pronounce some ingredients, it means they are not good for your body either.:-))!!

 

5 from 1 vote
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Pumpkin Pancakes

These Gluten-free and vegan pumpkin pancakes are so quick and easy to make, the perfect choice for Sunday brunch!

Course Breakfast, brunch, Dessert
Cuisine glutenfree, Modern, vegan
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2
Author Monica

Ingredients

  • - 1/2 cup pumpkin puree (100% pure, organic)
  • - 1/2 cup oats flakes gluten-free
  • - 1/2 cup quinoa flakes
  • - 1 cup coconut milk
  • - 1 tsp pumpkin spice
  • - 1 tsp maca powder
  • - 2 tsp maple syrup
  • - pinch of Himalayan salt

Instructions

  1. 1-  Add all the ingredients to your blender to a smooth paste, if the batter still thick, you can add more coconut milk but you don't wish to have a runny batter either!

  2. 2- Heat up your pan on a medium heat, add the batter to your pan with your desired shape and sizes. I went for medium size discs.

  3. 3- Let them cook for 1-2 minutes, you will see bubbles forming around the edge of each pancake then you can flip them to cook further and become golden and crispy.

  4. 4- Stack them up on a plate, garnish with fresh seasonal fruits. I had banana and blueberries.

  5. 5- Drizzle some chocolate sauce (check the note below) and add some pumpkin seeds and coconut flakes on top.

  6. 6- Enjoy this heartwarming, belly satisfying pancakes.

Recipe Notes

Note: for the chocolate sauce:

  •  1 tsp coconut oil
  •  1 tbsp raw cacao powder
  •  2 tsp maple syrup
  1. 1- melt the coconut oil in the small saucepan on a medium heat.
  2. 2- add the cacao powder.
  3. 3- lower the heat and add the maple syrup. mix well and pour on top of the pancakes.

 

 

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1 Response

  1. Pumpkin Pancake Lover says:

    Thank you for sharing the recipe. I just had these and they are amazing!!!

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