Friday, November 9, 2012

Gluten Free Pumpkin Pancakes and Waffles

I've been experimenting with a variety of squash and pumpkins lately and I have concluded that my favorite variety is the long island cheese pumpkin. Roasted, this pumpkin has a delicate and delicious flavor. I have used this pumpkin for both pancakes and waffles and I always make large batches so I can freeze them for later use.

A word about cooking pumpkins:
I have tried several different ways to cook pumpkins. My favorite however was recommended by my friend and health coach Nina Manalson. She suggests placing a whole pumpkin on a pan lined with parchment paper and cooking whole. When the pumpkin is soft enough to pierce with a fork it is down. Once cooled, it was to scoop out the seeds and all of the yummy, nutritious pumpkin flesh.

Pancake Recipe:
4 cups cooked and pureed pumpkin
4 cups oat flour
2 cups almond meal
1 cup almond milk
1 cups raw apple sauce (peeled apples pureed in the Vitamix)
6 eggs
3 T cinnamon
4 T maple syrup
2 tsp baking soda

Combine all ingredients until mixed through. Cook for 3-5 minutes per pancake.

Waffle Recipe:
4 cups oat flour
2 cups almond meal
3 cups cooked and pureed pumpkin
2 cups raw applesauce (peeled apples pureed in the Vitamix)
2 1/2cups almond milk
5 eggs
3 tsp baking powder
3 tsp cinnamon
3T maple syrup

Combine all ingredients, add small amounts of almond milk if batter is too thick. Cook waffles for 4-5 minutes in a waffle iron.

These pancakes and waffles are excellent  with fresh fruit, berries or apple sauce.  I made this pumpkin butter using coconut sugar as a replacement for refined sugar so that it was low glycemic. On top of the pancakes it is out of this world.


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