Thursday, September 11, 2014

Golden Pumpkin Pancakes

makes about 20 pancakes using 1/4 cup per

These can also be made with whole wheat flour instead of the first cup of flour .  Because I haven't found a vegan gluten free bread that I like, I freeze what is left after breakfast and use them just as I would bread for sandwiches, "toast", etc.  They even hold together when filling them with hummus, cheez, avocado, pickles, onions, veggeroni and greens when I travel. 

1 cup oat flour or All Purpose GF flour or GF Pancake mix flour
1 cup whole grain cornmeal
2 Tbsp baking powder
3/4 tsp baking soda
1 Tbsp pumpkin pie space
1 Tbsp cinnamon
2 Tbsp flax meal mixed with 1/4 cup water (replaces 4 egg whites)
3 Tbsp pure maple syrup or agave nectar
1/3 cup canned pumpkin (not pumpkin pie mix)
2 cups non dairy milk, my favorite is almond but soy works great also

Mix dry ingredients in a large bowl.
Mix wet ingredients in small bowl.
Combine wet and dry in large bow and mix well.
Scoop onto hot non-stick grill or skillet until done all the way through - at least a couple minutes per side.

Serve with real maple syrup (healthier option: mix half maple syrup with half applesauce), sliced bananas or favorite fruit(s). 

Recipe and Picture by Barbara J Mathison

Demo & Dinner with Barbara & Duane
September 17, 2014

RSVP by noon Monday, September 15.
435 652 9320, or barbara@nutritiousway.info
Shinny Puttanesaca
will be demonstrated and served plus much more :)