Good Morning Fall ~ Pumpkin Pancakes

Based on a post from my other blog.......

Time: 6:30am

Setting: Husband- out with guys for breakfast and disc golf; child #1- waking up to Monster's Inc.; child #2- sleeping in

...she pulls back a curtain covering the large front window and takes in the beauty of a rainy October morning in Oregon... 

...and is inspired. 

"Pumpkin waffles. Today's the day." 

Fortunately, she's been obsessively pursuing her favorite foodie blog, http://glutenfreegoddess.blogspot.com, and yesterday found just such a recipe. Yum. Pulling out the dozens of necessary ingredients for successful "everything-free" baking, she fights back dark memories of foiled attempts at gluten-free waffles past. This time will be different....

Twenty minutes later she may or may not have broken another waffle maker.  

"Bother."

Not to be deterred by failure, or long distracted by the cute confusion of her son mistaking the baby's denim skirt for a pair of shorts....

...she adds a bit more water to the mix and resurrects pumpkin pancakes from the (literal) ashes of failed waffles. Ohhh- Perfection. 

Rainy morning, Peet's Coffee, pumpkin pancakes, and maple syrup. Does October get any cozier? I submit that it does not.

Good morning fall.

Pumpkin Pancakes

Whisk together your dry ingredients in a mixing bowl:

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch
1 teaspoon baking soda
2 teaspoons baking powder (Featherlight brand is corn-free)
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons oil
4 to 6 tablespoons honey
2 teaspoons vanilla extract
2 eggs or Ener-G Egg Replacer
2 cups hemp, almond, rice or dairy milk, as needed- start with less

1 1/2 to 2 cups water as needed- start with less

Oil skillet slightly. Beat the wet into the dry ingredients to combine. Add 1 1/2 cups water to make a thick cakey pancake; cook these on low heat for longer. Up to 2 cups for flatter pancakes; cook these on medium heat. These bubble on top and cook up like "normal" pancakes. Keep a close eye on them and adjust time for pancakes to your preference. 

Serve with real maple syrup. Yum!!!

This recipe was adapted from a waffle recipe that failed- so it makes A LOT of pancakes. Extras keep nicely in the freezer.