On any given weekend morning, we usually have the time to make a more elaborate breakfast. There’s no hurrying the kids to get ready for school. There’s no rush to get out the door to work. The more relaxed pace means time to have fun in the kitchen.
One of our kids’ favorite recipes is pancakes. That’s why we put three different pancake recipes in our new cookbook, “No Excuses! 50 Healthy Ways to ROCK Breakfast!” Since that publication, we’ve come up with more breakfast recipes (natch), including this delicious pumpkin pancake recipe, which just happens to be gluten-free.
Our favorite gluten-free baking blend right now is the Pamela’s baking and pancake mix. Our secret to amping up the nutrition in the recipe is to add a few tablespoons of freshly ground flax seed – it’s really ups the fiber, protein, and healthy fat to the recipe. When it comes to using flax seeds in your recipes, please heed the following recommendations:
- buy whole flax seeds
- keep them refrigerated
- grind them when you want to use them
- use only ground flax seeds in your recipes, as whole flax seeds pass right through you undigested
- 1 cup Pamela's baking and pancake mix
- 3 tbs. ground flaxseed
- 3/4 cup unsweetened vanilla almond milk
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1 tbs. coconut sugar
- 1/2 can organic pumpkin
- 1 tbs. virgin coconut oil
- Toppings: fresh maple or coconut syrup, pumpkin butter, banana slices, chopped walnuts
- Mix all ingredients (except toppings) together in a large mixing bowl.
- Heat a nonstick skillet over medium heat. Brush some coconut oil onto the skillet. When hot, drop the batter onto the skillet using a 1/4 cup measure (you can use a smaller measure for dollar-size pancakes).
- Cook 3-4 minutes, until golden on the bottom. Flip and cook 3-4 minutes until golden. Remove to a plate.
- Top with sliced bananas, pure maple or coconut syrup, chopped walnuts, or homemade pumpkin butter.
Nutritional Analysis does not include toppings.