I’ve got to admit. I’m not really into this holiday. I didn’t decorate. I have no costume planned. I don’t have a single festive object in my apartment. From the looks of my place, you’d never know that in a few hours children will be going door to door filling sacks with candy. Thankfully I live in a highrise, and in the past we never got trick-or-treaters. I say thankfully because–surprise, surprise–I have no candy : (
I do, however, adore pumpkin. I used to love carving it, and seeing fancy pumpkins while trick-or-treating. As an adult, I prefer to eat it. One of my favorite uses for good old fashioned sugar pumpkin is pancakes. Pancakes are definitely one of my favorite foods, but add pumpkin to the mix, and a little bit of spice, and I’m in heaven!
As usual, these pancakes are delightfully gluten-free and 100% healthy! 100% healthy AND delicious! Now that’s what I’m talkin’ ’bout.
Next year I’ve decided to dress up, and pay homage to plant-based eating. I’m going to be… a veggie blend. Or something like it. Cauliflower head, pumpkin torso, asparagus arm, green bean other arm, and my legs will be a carrot and a parsnip : )
No arrowroot? Organic cornstarch will suffice.
Top the pancakes with coconut cream, maple syrup, and toasted pumpkin seeds (recipe also below)
- 1 cup teff flour (or buckwheat flour)
- ½ cup oat flour
- 1 Tbsp arrowroot powder
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground ginger
- dash of sea salt
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 1-1½ cup non-dairy milk
- coconut oil for cooking
- 1 cup raw pumpkin seeds
- 1 tsp olive or coconut oil
- 2 Tbsp maple syrup
- ½ tsp cinnamon
- ½ tsp cayenne pepper (optional)
- Preheat a cast iron skillet, or good skillet on medium-high heat.
- Combine all of the dry ingredients into a mixing bowl, and then do the same with the wet.
- Stir each bowl of ingredients well, then pour the wet into the dry.
- Turn down the stove flame to medium.
- Spoon about ½ tbsp coconut oil onto the skillet, and spread it out.
- Scoop ¼-1/2 of pancake batter onto the skillet, depending on the size 2-3 should fit.
- Cook until you see the bubbles forming (about 3 minutes), then flip and cook another 2-3 minutes. Continue with the rest of the pancakes.
- /2 cup coconut cream (scrape the cream off the top of a can of separated coconut milk)
- coconut nectar or maple syrup
- spicy toasted pepitas
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Pour the oil, syrup and pepper into a bowl and stir well.
- Add the pepitas to the bowl, and stir to coat.
- Flatten the seeds to the baking sheet and bake for 10 minutes.
- Remove from oven to cool for 10 more minutes.