How to Make Pumpkin Pancakes (Episode 41)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

pumpkin puree

Pumpkin puree is often affordable and nutritious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

In a bowl, combine 3 eggs, 1/2 cup pumpkin puree, and 1 1/4 cups soy milk.

Sift together 1/2 cup almond flour, 1/2 cup rice flour, and 1/2 cup sorghum flour, then add to the wet ingredients.

Add 2 tablespoons avocado oil, 1/2 teaspoon salt, 3/4 teaspoon xanthan gum, 3 tablespoons packed dark brown sugar, 2 tablespoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom to the bowl.

Add 8 drops each of red and yellow food dye to the dry ingredients and mix thoroughly.

Let the batter rest for 20 minutes on the counter without disturbance.

Oil the griddle with avocado oil or vegan butter, and heat it to 315 degrees Fahrenheit.

Ladle on 8 pancakes, each about 4 inches in diameter, and level them out with a pastry knife if needed.

Cook the pancakes until the top changes from glossy to matte and the bottom is browned, checking doneness by lifting with a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens