It’s time to say goodbye to pumpkin spice and all things nice, as I say farewell to Halloween with this delicious gluten-free pumpkin spiced pancake recipe.
See ya Autumn, it’s been fun. I know that sounds a little odd coming from someone who lives in Sydney, as we are actually in the season of Spring. However, if you’ve been following my blog, you’ll know as Halloween is my favourite celebration second to Christmas, I always channel my inner Autumn for the month of October, before reverting back to spring.
And nothing says farewell to one of my favourite seasons, then a delicious pumpkin spiced recipe. This was my first year I didn’t make a pumpkin spiced latte or pumpkin pie. Wanting to explore new recipes, this year it was all about cupcakes and pancakes. Pretty much, anything with cake in it LOL.
Though we did have some weird unusually hot days this October, I was grateful that most of the days were actually pretty cool, with even some days being extra storm. This made the spookiest month of the year all the more spooky.
I have no doubt, that as soon as tomorrow rolls around for the 1st November, the weather will begin to warm and before we know it, Summer will be upon us. And I have some exciting spring content to get us through the end of the season before Christmas is here, which I am excited about.
If you like a good pumpkin spiced recipe, you will absolutely love this easy to make pancake recipe.
Here’s what you’ll need:
- 1 ½ cups almond milk (or whatever milk you wish to use, can be dairy or something else)
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups gluten-free self raising flour (you can use buckwheat flour as well which is delicious)
- 3 tablespoons brown sugar
- 3 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
To make pumpkin puree, it’s super easy. Most people bake their pumpkin in the oven, I actually boil mine and then mash it all with a blender. I let it sit overnight so any extra liquid will separate. I then drain the liquid and I’m left with a smooth texture pumpkin puree.
It makes no difference to the recipe, except that one version you need to prep the day before, the other you’ll need to prep at least an hour or two away. The oven version you’ll need to prep an hour or two before, so it’s cool for when you need it for your recipe. If it’s too hot then it will change how the ingredients blend together. Kind of like some recipes don’t work if you use hot melted butter, but work out when using soft room temp butter.
Now to make the pancake:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.
- Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
I served mine, topped with banana and strawberry, honey and sugared cinnamon. But I also imagined they would go down well, with a dollop of greek yoghurt and then a drizzle of maple syrup.
These pancakes are super delicious. Very fluffy and although the pumpkin flavour is ever so slight, they have just the right amount of spice. I will be making them again, when Autumn. The real Autumn comes that is, comes around next year. Yummy.