The only way to guarantee my family eats a variety of foods every morning is to adhere to our weekly breakfast menu. Otherwise, my teenager would just eat cereal and milk every day because it’s easy. And since I’m a massive believer in making sure I don’t deprive my kids of any of the fun stuff, Wednesday is the most highly anticipated breakfast morning: Pancake Day!
I originally created this gluten-free spiced version for Thanksgiving, but I like serving these while it is still cold outside. The flour makes it a slightly heavier and more filling choice for chilly, winter mornings. The aroma and the flavors are divine and always remind me of the holidays. Make these on Hump Day.
Best part: your kitchen will smell like pumpkin pie all morning!
- 1/2 cup gluten-free all purpose flour
- 1/2 cup buckwheat flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon chia seeds plus 3 tbsp water
- 2 eggs
- 1 tablespoon coconut oil
- 2 tablespoons coconut flour nectar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree or fresh pureed pumpkin
- 1/2 cup to 3/4 almond milk
- Oil spray for pan
Maple Pumpkin Glaze
- 4 tablespoons canned pumpkin
- 4 tabplespoons maple syrup
- 1/4 teaspoon vanilla
- Pinch of cinnamon
In a medium bowl, whisk dry ingredients together.
In a separate bowl, soak chia seeds in water and set aside.
Add eggs, coconut oil, coconut nectar, apple cider vinegar, vanilla and pumpkin into the dry ingredients.
Slowly whisk in almond milk. You can add more/less almond milk to achieve desired consistency.
Fold in chia seeds and mix well.
Spray and heat frying pan.
Pour desired amount into pan in a circle shape. Cook for a few minutes and flip.
Combine maple pumpkin glaze ingredients and drizzle one tablespoon over two stacked pancakes.