It is always a delight to see what Ann Fulton of The Fountain Avenue Kitchen has prepared – surely a feast for the eyes and a delight to the taste-buds! She is an inspiration in the kitchen and a truly supportive friend. Today she shows us how to make delicious gluten-free pumpkin pancakes. Enjoy this post and be sure to check out her wonderful site.
Baked Pumpkin Pancakes (Grain & Gluten Free)
Guest post by Ann Fulton
Pumpkin and almonds hold a special spot in my heart and stomach. I
adore them. Combining the two had the potential for greatness, yet the
concept of combining them to create a gluten-free pancake had the
potential for epic failure!
The batter tasted delicious. That was a good start. The aroma while
cooking perked up everyone. The finished product looked fluffy and
delicious.
My first bite was pure bliss. This combination truly worked to create a
delicious, healthy, grain-free pancake with the added bonus of pumpkin,
one of my favorite fall flavors.
The first time I baked these, my boys had friends over. There were
admittedly, some picky eaters in the group. This crowd would be tough
taste testers–the best kind. I always want honest opinions and, if I please a
picky eater, all the better!
Guess what? Eyes lit up, yums were uttered; they wanted more. These
pancakes are quickly turning into a favorite in our family, not because they
are healthy or grain free, but because they are a delicious, satisfying start to
the day!
I like to bake these the day before, store in the fridge and then reheat in the
morning. A quick, delicious breakfast at the ready!
My last batch made 9 pancakes that measured just over 3 1/2 inches in
diameter.
Ingredients:
- 2 eggs
- 1/2 cup 100% pumpkin (not pumpkin pie filling)
- 1/2 cup almond butter
- 1 tablespoon pure maple syrup (can use honey)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking powder
- Maple syrup for serving, if desired
Instructions:
- Preheat oven to 350 degrees and line a baking sheet with parchment
- paper.
- In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex
- measuring cup, which makes it easy to pour the batter later.) Stir in the
- pumpkin and the remaining ingredients and mix well.
- Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12
- minutes or until the pancakes are just cooked through and fluffy.
- Serve with maple syrup, if desired.
Thanks so much, Ann for such a wholesome and delicious recipe!!
Filed under: Guest posts, healthy lifestyles, Recipes
