as we mentioned yesterday we have some super yummy recipes to share with you this week. some are raw and some are baked. but every recipe is delicious and healthy! perfect for this time of year when people want satisfying eats but also stay on track with fitness goals, like us. that is why we created these recipes.
we wanted some fun eats this holiday season that are comforting, full of flavor, made from wholesome foods and of course gluten-free!
now pumpkin pancakes are no new thing. we have been wanting to make pumpkin pancakes for some time now. it actually took us a
few trials 4 attempts to get these pancakes where we were satisfied with them. they are not vegan but can totally be made with a flax gel to replace the egg. also if you do not eat gluten-free then you can sub the gluten-free flours for any flour of your liking. (1 cup total flour)
we love pumpkin pancakes almost as much as we love our pumpkin donuts. but we do admit we have some trouble with making really amazing gluten-free pancakes. sometimes we want light and fluffy, as other times want a thin pancake, but we prefer thick pancakes! *as you may have noticed we have been slowly updating our recipe page, check out our pancakes page to see all our other pancakes.
pure2raw recipe: gluten-free pumpkin pancakes with coconut kefir chia seed pumpkin sauce (dairy-free, peanut-free, soy-free, low sugar)
prep-time: 5 minutes
bake-time: varies – 10-15 minutes to make all the pancakes
makes 12 -15 pancakes depending on size of scoop
- 1/2 cup brown rice flour
- 1/4 cup amaranth flour
- 1/4 cup arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 10 drops of stevia (or 1-2 tablespoons of sugar of choice)
- 2 tablespoons coconut oil
- 1/2 cup pumpkin puree
- 1 egg
- 3/4- 1 cup coconut or almond milk or buttermilk
Grab a large bowl and place all dry ingredients into bowl and whisk together.
Next add in your wet ingredients from the egg, pumpkin puree, stevia, and coconut oil. Begin to whisk together.
Then slowly begin to start whisking in your non-dairy milk or buttermilk of choice.
Batter will be smooth and a little thick.
Have your pre-heated (over medium heat) non-stick skillet pan to scoop your pumpkin pancake batter onto warm skillet.
Let pancakes cook on first side for a few minutes before flipping. Then continue to bake pancakes till all are done.
You may top these gluten-free pancakes with traditional maple syrup or you can try our coconut kefir chia seed pumpkin sauce for a great topping for these pancakes!
Pure2raw recipe: Coconut kefir chia seed pumpkin sauce
- 1/2 cup coconut kefir
- 3 tablespoons chia seeds
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
*may add in stevia or maple syrup if want it sweet. we left ours without it.
Place all sauce ingredients into a bowl and stir till combined. Then top your pancakes.
we are excited to add these pumpkin pancakes to our list of pancake love.
now who doesn’t love homemade pancakes?
Twins Question: What is your favorite childhood memory of Christmas? Any fun traditions?
We remember making sugar cookies and decorating them with our older sisters. We remember not sleeping the night before, waiting with excitement to first check out our stockings!! Even though we grew up with no fireplace, we still had stockings. A favorite memory for us. We started to play, which seemed liked hours before the rest of our family would show up to have breakfast then open more gifts. Good times…looking to making many new memories with our niece!
Till next time….next recipe is something warm from the oven and full of spice, any guesses?