I hardly ever make pancakes or gluten-free baking, but I did both with this recipe and I’m really proud of myself, because it turned out pretty good! 😉
I used Teff and brown rice flour because I had them in my pantry and had to use them, but I think you could easily substitute with other gluten-free flour. (Not sure though! Make sure the consistency looks like a “pancaky” one ahah)
Those are perfect Fall pancakes for those colder days!
- ½ cup teff flour
- 1/3 cup rice flour
- 2 tbsps coconut sugar (more if you like sweet things and aren’t using sweeteners on top of them 😉 )
- 2 tsps cinnamon
- ¾ tsp baking powder
- Pinch of salt
- ½ cup + 2 tbsps pumpkin puree
- 1 cup + 9 tbsps plantbased milk (Add tbsp by tbsp and stir until you get a great pancake consistency. You may use less or more!)
Start by putting all the dry ingredients in a big mixing bowl and stir. Add the pumpkin puree and the milk. Mix until heavenly incorporated.
Heat a non-stick pan on high heat and cook your pancakes on one side until some bubbles appear. Put on medium heat, return them and cook until they turn a bit brown.
For more yumminess, make this super easy pumpkin sauce by simply mixing some pumpkin puree with maple syrup and a bit of water until you get the consistency you like! 😉