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Saturday, December 3, 2011

Pumpkin Cranberry Spice Pancakes (Gluten-free+vegan option)

I have discovered that oat flour makes an incredibly scrumptious pancake, that is positively melt-in-your-mouth good. Like so good I feel like I'm cheating on Adam when I eat them!

These incorporate all the flavours of the winter holiday season and taste decadent while actually being very nutritious. They make a perfect holiday breakfast, brunch or breakfast for dinner (which is how I enjoy them!).

This recipe makes about 10 large pancakes or about 18 small ones, so it's good for a crowd. Extras can be frozen for a quick meal, or you can always half the recipe.

For a richer pancake, use milk/non-dairy milk instead of water and whole eggs instead of egg whites. If you or your peeps find fresh cranberries too tart, use dried. This will still produce a delicious, albeit not quite as healthy, pancake.

2 cups oat flour (purchased or ground from regular oats in food processor)
1/2 cup old fashioned/large flake oats
2 tbls sugar or equivalent amount of other granular sweetener (I used stevia)
2 tbls baking powder
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp sea salt

1 heaping cup pure pumpkin
4 egg whites (or 2 whole eggs or 2 flax eggs)
2 tbls grated fresh ginger (optional)
3+ cups water (or milk or non-dairy milk)*
1.5 cups fresh or frozen cranberries (or dried cranberries)

Whisk together dry ingredients in a large bowl. Add wet ingredients and whisk together. Batter should be thick. Stir in cranberries. Drop ladles full of batter onto skillet and cook until both sides are lightly browned. These pancakes will be thick, so they take longer to cook than flour ones. Serve with real maple syrup.b

*Batter will continue to thicken, so you may have to periodically add more liquid.