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Pumpking Pancakes Gluten Free

Discussion in 'Recipe Exchange' started by coeen, Oct 12, 2013.

  1. coeen

    coeen Approved members

    Jan 23, 2012
    My son can have gluten but these pancakes don't make his blood sugar spike in the morning and they are soooo good. His numbers stay steady all morning. I make them the night or two before and freeze them. The boys eat them up and so do I.
    I got this recipe from a site called thenourishinghome.com. She has lots of great GF recipes that help with blood sugar spikes for us.
    It comes to about 4-5 carbs per cake - depending on the size you make them.
    You just have to figure it out based on how you make them.

    Pumpkin-y Pancakes (GF)
    Yield: 12 silver dollar size pancakes

    1 1/4 cups blanched almond flour
    1/2 tsp baking soda
    1/4 tsp sea salt
    3 large eggs, room temperature
    1/3 cup pumpkin puree
    2 tbsp butter, melted (if you're DF, use coconut oil)
    1 tbsp pure maple syrup ( I use sugar free syrup with splenda)
    1 tsp pure vanilla extract
    1 tsp pumpkin pie spice

    1.Preheat griddle over medium heat.
    2.In a small bowl combine the blanched almond flour, baking soda and salt.
    3.Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
    4.Place the egg yolks in a large bowl and whisk in the pumpkin puree and melted butter. Next, whisk in the maple syrup, vanilla and pumpkin pie spice.
    5.Then, add the dry mixture to the pumpkin mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter. (Batter will be very thick.)
    6.Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
    7.Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
    8.Grease preheated griddle with butter (or coconut oil).
    9.Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3? in diameter).
    10.Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It?s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
    11.Carefully flip and cook another few minutes until done.
    12.Serve hot off the griddle with cultured butter, crispy walnuts and a drizzle of pure maple syrup. Happy Fall!

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