Before we attached my blog to this site, I had this recipe posted. I guess I must never have transfered it over again. Oops! It’s that pumpkin-y time of year again and my mom wanted me to post it. You guess you can’t say “No” to your mom!
I am making these pancakes today with the girls topped with a mixture of cooked apples, maple syrup and cinnamon. Maybe some chopped toasted pecans also. I wonder what my son is having at boy scout camp…
This recipe doesn’t need eggs as the pumpkin keeps everything bound together, tender, and tasty.
Pumpkin Waffles (or Pumpkin Pancakes)
1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato
or corn starch, and 1/4 cup tapioca or arrowroot flour)
2 teaspoons baking powder
1-teaspoon pumpkin pie spice
1/2-teaspoon xanthan gum
1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice)
2 tablespoons oil
3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed)
1 1/4 cup dairy-free milk of choice
1 teaspoon gluten-free vanilla flavoring
In a medium sized mixing bowl, mix the first five ingredients well. In a blender or
separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until
smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
Cook on a waffle iron according to manufacturer’s directions.
Alternate: Make pancakes instead instead of waffles in a lightly oiled pan.
Pumpkin Pie Spice Mix
1-tablespoon ground cinnamon
1 1/2 teaspoons dried ground ginger
1-teaspoon ground, nutmeg
3/4-teaspoon ground allspice
1/4-teaspoon ground cloves
Mix everything together well. Store in a tightly sealed container.
Pumpkin Waffles/Pumpkin Pancakes
Saturday, October 13, 2007