What gets you into the autumn mood? Is it romping through the brightly colored leaves when their colors are at their peak, breathing in the crisp cool fall air, or carving a snaggle toothed pumpkin? By the way these gourds aren’t just for carving. Loaded with antioxidants and essential vitamins, they’re a bonafide superfood. Not only that, pumpkin can be added to almost anything, and tada, you have the perfect autumn treat. How about these vegan, gluten-free, and no-added-sugar apple pumpkin pancakes?
If you have been on my blog before, you probably noticed that I like to use applesauce in most of my pastries. I also created a blog post last week about how you can make applesauce with the least amount of effort and energy by using a pressure cooker. So again, I’m using applesauce in this recipe as an egg replacer (for vegan purpose) and a sugar substitute with the combination of pure stevia extract powder.
The combination of pumpkin puree, spiced applesauce, and some cinnamon powder makes these apple pumpkin pancakes a perfect breakfast for this season. The pancakes are moist, soft, and filled with pumpkin flavor. Although these pancakes are gluten-free, they hold together extremely well and are not crumbly at all.
People often feel the need to pour syrup on their pancakes, however, these pancakes are naturally sweetened and are terrific to enjoy as they are, especially when they’re just taken out of the pan and are still toasty warm. When eaten this way, you get to enjoy more of the cinnamon and pumpkin flavor. If you would like to add some extra sweetness, feel free to add the staple topping, maple syrup. Since I didn’t have any maple syrup in our house at the time, I served my pancakes with my homemade, no-sugar-added concord grape jam. It gives an interesting twist to the pancake, more fruity taste with a hint of tartness.
For each pancake you will get only 93 calories (without topping). No guilt, right? Are you ready to make stacks of these homey, healthy pancakes though out the rest of the fall?
- 1-1/2 cups (approximately 290 grams) all-purpose gluten-free flour (see note)
- 1-1/2 teaspoons cinnamon powder
- ½ teaspoon baking powder
- ¼ teaspoon pure stevia extract powder (“Now” brand)
- 2 tablespoons flax seed (ground)
- 1 cup water
- ¼ cup canola oil
- 1 cup pumpkin puree
- ⅓ cup applesauce (spiced or regular plain)
- ⅓ cup soymilk (Silk brand soy milk)
- ½ tablespoon vegan butter (melted) for greasing the pan
- In a large mixing bowl, whisk together all dry ingredients, set aside.
- In another mixing bowl, combine ground flax seeds and ¼ cup lukewarm water. Let it stand for 5 minutes. Mix together the remaining wet ingredients (except vegan butter) in the mixing bowl. Pour the dry ingredients into the wet ingredient mixture. Use a rubber spatula to mix until no dry pockets of flour remain. Let this pancake batter stand at room temperature for 5 minutes.
- Heat a 12” pan over high heat. Once the pan is hot, use a silicon brush to brush the melted vegan butter to form a very thin oil layer. Measure one ice cream scoop full of batter for each pancake and drop into the pan. Reduce the heat to medium, cook one side for 45 seconds until the batter is slightly brown on the bottom, and then carefully flip it to the other side. Use a spatula to press the pancakes down to form 4” diameter pancakes without their touching each other. Cook for 1 minute over medium heat. Flip to the other side and cook for another minute. Repeat the flipping-cooking for each side. Each side should cook for approximate 2 minutes. Grease the pan for the next batch if necessary and finish the batter.
- Serve warm with your favorite toppings.
8 oz brown rice flour
8 oz millet flour
8 oz sweet rice flour
8 oz white rice flour
3 oz cornstarch
3 oz tapioca starch
2 oz potato starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.
The store-bought all-purpose gluten-free flour will work for this recipe as well.