Fall-ing for Pumpkin Butter Pancakes, and they’re gluten-free!

Updated: Sep 27, 2018

I love making banana pancakes on Sundays. Probably because I’ve been listening to Jack Johnson for years, and Banana Pancakes is one of my favorite songs.


With fall in the air, I decided to change up my classic banana pancake recipe for one that has a little more spice.


You can either get a gluten free pancake mix (Trader Joe’s) and add bananas, cinnamon, nutmeg and lemon, or start from scratch.


Pancakes from Scratch:

  • 2 medium sized bananas or 3 small bananas, mashed, or 9.5 ounces. (Put in fridge to ripen until lightly brown.)

  • 2 tablespoons coconut oil.

  • 1 tablespoon organic vegan butter

  • 2 Tablespoons of Organic Brown Coconut Sugar

  • 2 eggs

  • 1 cup oat flour or gluten free multipurpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 tablespoon water

  • 1 cup unsweetened almond milk

  • Dark chocolate Chips for baking (do not add to mixture.)


Instructions:

  • Mix dry ingredients in a bowl.

  • Blend banana and almond milk separately in a blender or mash by hand.

  • Pour banana and milk mixture into separate bowl and add eggs, coconut oil, butter and mix.

  • Combine wet and dry ingredients

  • On a non stick pan, heat stove top to medium heat, adding a bit of all natural butter to the pan slowly add the mixture.

  • Lower heat while placing dark chocolate chips evenly on the pancake, then cover the top with batter before flipping.


TOP PANCAKES WITH

Pumpkin Butter Spread (available pre-made at Trader Joe’s, or...


From scratch:

  • 2 cans pumpkin puree

  • 2/3 cup coconut sugar or organic brown coconut sugar

  • 1/4 cup maple syrup

  • 1/2 cup unsweetened apple juice

  • 1 Tbsp lemon juice

  • 2 1/2 tsp pumpkin pie spice*

  • 1/2 tsp ground cinnamon

  • 1 pinch sea salt

  • 1 teaspoon coconut oil


Instructions:

  1. Add all ingredients to a pot, bring stove top to medium-high heat, and stir.

  2. Being to a boil, reduce heat, and simmer.

  3. Cook, uncovered, for 15-20 minutes, Check and stir every 4-5 minutes. Ideally cook and simmer for 30 minutes to bring out the most flavor.

  4. let mixture cool, then pour into a glass container (I prefer a classic mason jar.) Best used within 2 weeks... but it might be gone in hours!



Top the pancakes with Pumpkin Butter. And there you have it! Gluten-Free Pumpkin Butter Pancakes with Dark Chocolate Chips. Enjoy!


xoxo


Sofia

© 2018 Sofia Belhouari.