Scrumptious Pumpkin Pancakes {Gluten Free, Sugar Free, Egg Free} ~ Create it. Go!

Wednesday, January 14, 2015

Scrumptious Pumpkin Pancakes {Gluten Free, Sugar Free, Egg Free}

I know that some of us can't eat some of the things others can. For instance, my husband has LOTS of food sensitivities and hidden food allergies, that we have only recently in the past 3 years, been aware of. So...if you don't already follow and know me this way...I like to cook and bake just about anything, but sometimes I also like to tweak recipes and make them more allergy friendly. (And sometimes I think we should all eat this way MUCH more often!)

So, the other morning, I was going to make some pancakes for breakfast. I always use almond milk, but realized I didn't have any eggs on hand. Normally, I just gel some chia or flax seeds to replace the eggs with, but this time I just decided to add some pumpkin and totally skip the eggs (or egg substitutes) and see how they came out. Well, apparently, they came out great! Because all of my kids starting asking what I did differently, because they were soooooo good! haha I have to admit, sometimes I'm a little afraid to tell them what I did differently, because for them, just knowing I made something with "Dad's healthy ingredients" can turn them off. Not this time though! They all wanted more!

So, for all of you folks out there needing more allergy friendly recipes, here you go!

Scrumptious Pumpkin Pancakes
  {Gluten free, Sugar free, Egg free}

1 cup Gluten Free Flour Mix 
(I use a mix I buy OR I use a mixture of sorghum, tapioca starch, and millet flour, with some added xanthum gum)
1/2 of a 15 oz. can pumpkin
3/4 cup evaporated milk
1 T honey or organic coconut palm sugar
2 T oil (I use safflower or coconut oil for this.)
2 tsp baking powder (I use aluminum free.)
1/8 tsp sea salt

Mix all together by hand to form batter. 

The batter is rather thick. So as I spooned it on to cook, I had to "help" spread the batter out to be flatter as a pancake should. Then, as I flipped the pancakes, I would use the spatula to also help flatten them a bit more.

They taste great! Give them a try!


Nancy Phillips said...

The look great!!
Could you use almond milk instead of the evaporated milk?

rpp said...

Yep! I normally do, but was totally out of it. Although I wonder if that stronger evaporated taste is part of what my kids liked more. They should be great either way though. :)

Janine said...

How much gluten free flour do you use?

rpp said...

lol Janine! That would be good to know! ;) 1 cup