My morning consisted of making some gluten free treats for my boys and I. Unfortunately my husband doesn't share in our delight of all things pumpkin! These little things delighted my gluten free taste buds and by making a double batch (1 can if pumpkin is 1.5 cups of pumpkin) gave me enough to do both the pancakes and inspired me to come up with the converted muffin recipe. I added just a little more sweetness to makeup for the lack of syrup that is present in the pancake waffle variety. Next time I might try making a banana compote to add to the top rather than maple syrup. Pumpkin and bananas! Yum! I hope you enjoy as much as we did. We will be freezing our extras for a quick toaster pancake on busy mornings!
Gluten Free Pumpkin Pancakes or waffles:
3/4 cup canned pumpkin puree (or fresh by cooking and puree just make sure to drain any liquid)
2 eggs
2 TBSP maple syrup
1 TBSP melted coconut oil
1 tsp vanilla extract
1 cup coconut milk or cashew milk (I use vanilla flavor)
1/2 tsp baking soda
2 tsp baking powder
1 tsp all spice
1 tsp cinnamon
1.5 cups gluten free flour (ready made or make your own)
Combine all wet ingredients and mix well. Add dry ingredients one at a time mixing well in between. Add flour last. Makes pancakes or waffles. We don't have a gluten free waffle iron so we do pancakes.
To make muffins:
Make batter as above add the following:
1 extra TBSP melted coconut oil
1 extra tsp baking powder
2 TBSP honey
On top for garnish:
cinnamon to taste
sugar to taste
Once batter is complete pour into muffin cups. Bake at 375 F for 5 mins remove briefly from oven and sprinkle generously with cinnamon and sugar mixture. Bake an additional 5 to 7 mins until toothpick comes out clean.
Note: I filled my muffin cups about halfway...if you add more you will get fuller muffins!
