Well it has been a very busy month. I have been back to the GI doctor. He DOES want me to continue with the gluten free diet. I am awaiting biopsy results. The thing is, though, since I gave up gluten and dairy, I feel a whole lot better. I am feeling like I don’t really need confirmation of one disease or another to continue this lifestyle. It works for me. The other good news is that I’m not tempted at all anymore to stop anywhere and grab something to eat or take the kids out because it’s, well, nearly impossible. I know this is a negative for a lot of you, but for me it helps me stay strong! As far as the dairy, I have been sneaking a little in here or there and it doesn’t bother me as much; however, I have become a lot more aware of animals rights issues and factory farming, so I am doing my best to cut back and maybe someday I can say it’s gone. For now I am at least trying to get all my animal products from sustainable and local family farms that treat their animals more fairly. I realize slaughter is still not very nice, but at least it’s a start.
So, onto my post for the day! I have been having pumpkin cravings like CRAZAY. I. love. pumpkin. Unfortunately it’s not quite pumpkin season, so there’s that; but, it has started to cool off a bit which is nice. So this past weekend I decided to try my hand at some gluten free pumpkin pancakes. I decided to make up a recipe myself. Despite the fact that I was highly distracted while making them — This is what my kids were doing in the meantime….…Despite that, they were AWESOME. For the flour I used Bob’s Red Mill Gluten Free Oats which you can buy here. I put them in the food processor and ground them very finely, and then sifted them. If you don’t want to do all that work, you can just buy Gluten Free Oat Flour or another type of Gluten Free flour.
I did not have any maple syrup so I used agave and it was just perfect. The great news? These pancakes are vegan adaptable. They are gluten free. They don’t have any added sugar (except the syrup, which you could leave out if desired). They are basically something that almost anyone can eat. Try them, I promise you won’t be disappointed.
*edit* I have made a few minor adjustments to the recipe. I think it’s better this way! Let me know what you think.
- 1 1/4 cup gluten free oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- dash cloves
- (you can substitute the above 4 ingredients for 1 1/2 tsp pumpkin pie spice)
- 1 tsp xanthan gum
- 1 cup unsweetened almond milk
- 1 egg or flax egg (3 tbsp water + 1 tsp ground flax seeds)
- 1/2 cup pumpkin puree
- Turn on griddle or non stick skillet to medium heat. Spray with non-stick spray when heated.
- Mix or sift dry ingredients (flour, spices, xanthan gum, baking powder) together in bowl. Crack egg into bowl and whisk or prepare flax egg and let sit until thickened. Combine egg, milk, and pumpkin puree. Slowly stir egg mixture into dry ingredients. You may need to adjust the amount of milk based on how much moisture is present in the flour. Add milk until consistency of pancake batter.
- Pour 1/3 cup portions of pancake batter onto griddle or skillet when heated. Wait until pancake starts bubbling in center and looks somewhat dry around edges to flip. These pancakes take a little longer than traditional pancakes to cook. Serve with warm maple or agave syrup.