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 is a Canadian at the moment. She’s been living over in Canuck country for the last 6 months or so and experiencing all that the land of the maple leaf has to offer.
When I was 19 (I can’t quite believe that was 12 years ago!!!) I spent three years over there too and loved the place.
You might want to try 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?
id 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 Ollie’s first word when he wakes 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 is obsessed.
Try this delicious sweet brown rice with apple for breakfast.
I’m a little sick of our regular banana version 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. I like to mix it up each time and some of the favourites are:
You might like to try this delicious blueberry brioche buns.
They also froze pretty well and yet another reason I like them – they’re not too crumbly so don’t contribute to what Will has started calling the crumb factory aka our floor, when he walks 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!
Try this fluffy buttermilk pancakes from Pea Tree Kitchen.
- 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.