Dairy and gluten free maple pumpkin pancakes that are healthy and delicious. They’re quick and easy to make, perfect for breakfast.
Maple pumpkin pancakes (dairy & gluten free)
My little sister was a Canadian for a while. She and her now husband lived over in Canuck country for almost two years experiencing all that the land of the maple leaf had to offer.
When I was 19 (I can’t quite believe that was so long ago!!!) I spent three months over there too and loved the place.
You might also like berry breakfast bars.
The people are so warm and friendly (weather not so much but I did enjoy the snow) the food was pretty good – although poutines aren’t so great on the waistline – but one of the best things about the place is maple syrup.
Did you know Quebec supplies about three quarters of the world’s maple syrup?
I went straight to my sister for maple syrup recipe inspiration but my mind kept coming back to pancakes.
Probably because a the time, my son’s first word when he woke up in the morning (apart from ‘what’s that’ when I was dressed up in a dress – clearly I don’t get dressed up often) is pancakes.
The kid was obsessed.
I got a little sick of our regular banana version (although it still features a lot) so pumpkin was a welcome change.
They’re not too sweet, so you don’t feel too bad adding extra maple syrup and I do like that we’re getting a hit of veggies first thing in the morning.
You can also use whatever flour you have on hand if they don’t need to be gluten free. I like to mix it up each time and some of the favourites are:
- Buckwheat flour
- Almond meal
- Wholemeal (preferably organic)
- Spelt flour
- Quinoa (this can be a bit bitter though)
- Rice (this one sometime crumbles)
Buckwheat, almond, wholemeal and spelt give the best texture though.
They also froze pretty well and yet another reason I like them – they’re not too crumbly so don’t contribute to what Will calls the crumb factory aka our floor, when the kids walk around eating them.
When you’re shopping for maple syrup make sure you look for 100% pure.
If it’s not 100% pure then technically it’s not really maple syrup as it has some other things added.
We want the stuff that’s all tree sap aka all-natural. Enjoy!
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- ½ cup cooked, pureed pumpkin (or use tinned pie pumpkin)
- ½ tsp cinnamon
- Sprinkle/pinch of nutmeg and cardamom
- 2 free-range eggs
- ⅔ cup + 2 tbsp flour (wholemeal, buckwheat, plain or spelt)
- 2 tbsp maple syrup
- Combine all the ingredients together in a bowl or jug.
- Heat a non-stick frying pan over medium heat (or if it’s non-stick add a bit of coconut oil to the pan).
- Using a tablespoon of batter at a time, spoon it into the frying pan (you can do a few at once depending on the size of your pan).
- When bubbles start to appear on top and remain as holes when they pop, use a spatula to flip them over and cook for another minute or two on the other side then remove to a plate lined with a napkin or tea towel and wrap them to keep them warm.
- Repeat with the remaining batter.
- Serve with maple syrup.
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