Spiced Pumpkin Purée Pancakes

I am always on the quest for the perfect gluten-free, dairy-free pancake recipe and today I think I may have found a keeper. I was flicking through the Epicurious app and came across Spiced Pumpkin Pancakes, which I thought might convert to a GF version very easily. As I am also trying to avoid dairy I substituted almond milk and a vegan spread from Becel. I use coconut sugar in baking, I like the slightly nutty flavour and it is said to have less of an impact on blood sugar levels in the body.

The results were wonderful, 12 light and fluffy pancakes, sweetly flavoured with the pumpkin purée and delicately spiced with cinnamon, ground mace and ground cloves. If you have a jar of pumpkin pie spice in your cupboard, by all means use that.

Makes 10-12 pancakes

1 1/2C gluten-free flour, your favourite brand
2T coconut sugar, or brown sugar
2t baking powder
1t ground cinnamon
1/2t ground mace
Pinch ground cloves
1/4t salt
1 1/3C almond milk , or any other non-dairy milk
3/4C pumpkin purée, I used unsweetened canned
4 large eggs, separated
1/4C vegan/dairy-free spread, melted
1t vanilla extract

Sift the first seven ingredients into a large bowl and stir to combine.
In a separate bowl, mix the milk, pumpkin purée, egg yolks, melted spread and vanilla essence together.
Whisk the egg whites to the stiff peak stage (when you lift the beaters out of the egg whites the mixture stands upright).
Mix the pumpkin puree mixture into the dry ingredients and then carefully fold the egg whites into the mixture, folding through until just combined.
Pre-heat a large non-stick frying pan with a drizzle of vegetable oil, turn the pan to medium and spoon 1/4 cup amounts of the mixture into the pan.
Cook for a couple of minutes or until the bottom of the pancake is a dark golden brown. Carefully flip the pancakes and cook for a further two minutes, or until the pancakes are cooked through.
Put the first batch onto a warmed plate and leave in a warm oven while you repeat with the remaining batter.
Serve with maple syrup and fruit. I used strawberries, blackberries and segments of pink grapefruit which were a perfect foil for the rich and luscious pancakes.
Happy Saturday!

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2 thoughts on “Spiced Pumpkin Purée Pancakes

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