Natural sweetened, gluten-free and vegan pancakes with fine pumpkin puree. Perfect for an extended weekend breakfast or brunch with friends and family. Vegan, gluten-free and easy to make.
Prepare coated pan and a small key with high-heat oil and a silicone brush.
Some high heat oil for baking
Provide a bowl for the dough. Add in ripe banana, plant-based milk, pumpkin puree, maple syrup, gluten-free flour blend, almond flour, gluten-free oat flour, baking powder and a pinch of salt. Mix with a whisk until smooth, which should be slightly more liquid than an ordinary cake batter. Alternatively, use a high-powered blender with a dough program to make it.
1 Piece ripe banana, 250 ml Vegetable milk, 30 g Pumpkin puree, 30 ml maple syrup, 120 g gluten free flour mix, 30 g Almond flour**, 70 g gluten free oat flour, 2 tbspn Baking powder, 1 Pinch of salt
TIP: Let the dough sit for about 5 minutes, so the flour can swell a bit. This makes the dough a little thicker and easier to bake out.
Dip the silicone brush into the oil and brush the hot pan with it. It can also be baked without oil, but then the pancake will be a little drier.
Skim off a portion of batter and place in pan. Bake for 2-3 minutes until bubbles form and the surface becomes slightly dry. Carefully turn and bake for another minute.
Repeat until the batter is used up and it is best to stack them one on top of the other, this way the pancakes will stay warm longer.
Top with maple syrup, vegetable yogurt and pumpkin spice and enjoy! Best fresh.