Cold and rainy autumn days. What you sometimes need is to just stay in your pyjama in the morning and to enjoy a good breakfast. And these gluten-free pumpkin pancakes are absolutely a perfect match for such mornings. They are moist, delicious and full of nutrients and energy and so they kick off your day in good vibes. These pancakes are made from pumpkin purée and chickpea flour, are gluten-free, diary-free and vegetarian. I added also a cinnamon, ginger, nutmeg and cloves into the batter, to give them even better taste and to make them stand-out from a classic pancake recipe.
These pancakes are vegetarian, but you can have a look at my other pancake recipes that are plant-based and vegan. You can check these blueberry or poppyseeds pancakes, both are made from chickpea flour – very nutrient and energy boosting.
How to prepare pumpkin purée
I can’t find a pumpkin purée where I live, so I prepare it by myself. First, I cut the pumpkin in half and I clean the seeds. Then I cut it in small pieces and roast in oven until soft. I bake it at 180 degrees for about 30 minutes approximately, covered by aluminium paper. This will prevent to get it burnt and will make pumpkin cooked through very well. Once it’s soft, it’s easy to peel the skin. Now, the pumpkin is ready to be blended.
I recommend to put s smaller amount of pumpkin in a food processor, as it will be blended more easily. When you start blending, some pumpkin will get up on the side of the food processor, just stop the blender and push it down with a spoon. Repeat this, until you reach a completely smooth purée.
Once I prepare the purée, I use the whole pumpkin. I just store the rest of the purée in a fridge for a few days, or freeze it for a couple of months. If you have some purée left, you can try to make the spiced pumpkin cupcakes with ricotta from my blog, linked here.
Honey sauce for the pancakes
I love this honey sauce on the freshly made pancakes. It’s very easy to do and you just pour it over the pancakes served on the plate. To make the source, you need only 1 tbsp of honey melted in 1 dcl of warm water. Do not put the honey in a boiling or very hot water, otherwise you will destroy its vitamins and minerals. The water should be slightly warm, so by stirring, the honey gets melted completely.
This sauce should be enough for 2 plates. If you need more, just double the ingredients, so you melt 2 tbsp of honey in 2 dcl of water. Pouring this source over the pancakes makes them very moist, gives them additional sweetness and adds some important vitamins you need.
These pumpkin pancakes are:
- Made with chickpea flour
- Nut free
- Simple and delicious
- Healthy & Nutrient
- Satisfying and satiating
- Easy to do
- Suitable for all family
Recipe for these gluten-free pumpkin pancakes with chickpea flour
If you are curious about some other gluten-free and healthy recipes, have a look at the recipe index.
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