I love days like this one.
Easy going days. Relaxing, lounging, hanging out kind of days.
What’s better than spending the morning in pajamas and eating pancakes?
And not just any pancakes, pumpkin pie pancakes.
Ever since I saw this picture on pinterest –
I just knew I had to try adding pumpkin to our usual oatmeal pancakes.
Especially that I’m going crazy for all things pumpkin right now…
Thank you dashing dish for the inspiration!
We topped ours with crème fraîche , Canadian maple syrup and cinnamon.
Paired with a cup of piping hot french pressed dark roast coffee
with a drop of creme and dash of all spice, and this breakfast made
one dazzling debut in The Smith Home.
What are you up to today?
I’d love to know!
Gluten-Free Pumpkin Pie Pancakes
Makes 4-6 medium sized pancakes
1/2 cup gluten-free oat flour
1/4 cup rice flour
1/2 cup gluten-free oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
1/4 cup organic brown sugar
1/2 cup of pumpkin puree
1/2 cup almond milk
In a large bowl, mix together all dry ingredients.
In a separate small bowl, whisk eggs, add in brown sugar and almond milk. Pour into
dry mix and add in pumpkin puree. Mix until smooth.
In a pancake pan, heat a tsp of butter on medium heat and spread around. Pour a 1/3 cup of batter
into pan and spread gently with a spoon, leaving a good thickness. Brown on both sides, for about 3 minutes each…serve hot with your favourite toppings!
For Creme Fraiche
1 cup whipping cream
2 Tbsp buttermilk
Combine ingredients in a glass container. Cover with plastic wrap and let stand at room temperature for
16 hours. It will get very thick! Stir well before serving. (You may want to cool for a few hours
before, just to solidify it a bit more) – Keeps fresh for up to 10 days in refrigerator.
*Inspiration for pumpkin pie pancakes from dashing dish: pumpkin spice protein pancakes
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