Gluten-Free, Low Sugar, High Protein, Vegan Pumpkin Pancakes
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2010-12-26
by Michele Pinkham on Saturday, December 11, 2010 at 10:08am

So, I have been cleansing for the past few weeks--no sugar, gluten, alcohol, or animal products.  It has been good for my body and soul.  But this morning I woke to 18 inches of snow (with more falling), and everything in me wanted to make doughnuts--lots and lots of doughnuts.  Instead, I got my Google on and found a recipe for gluten-free pumpkin pancakes.  A couple of easy adjustments made them vegan.
These are not technically sugar free (there is sugar in the protein powder and sugar in the almond milk), but they are very low sugar.  And, I promise, so so yummy.

Ingredients (makes 7-8 large pancakes)
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1 1/3 cups all purpose gluten free flour (I used spelt, which wouldn't work if you are very, very gluten intolerant)
1/2 cup hemp protein powder (I used Trader Joe's Vanilla Hemp Protein Powder--it's organic)
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
3 tsp cinnamon
1 cup canned pumpkin puree
1 1/2 tbsp whole flax seed (or 3 tbsp + 2 tsp ground flax seed)
4 1/2 tbsp water
3 tsp vanilla
1 cup almond milk (or rice or soy)
1 tsp apple cider vinegar
cooking spray

Directions
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1. Whisk apple cider vinegar into almond milk. set aside.
2. Whisk flour, baking powder, baking soda, cinnamon, salt, nutmeg, and protein powder in a large bowl
3. Grind flax seed in a coffee grinder.  whisk with water until gelatinous (the texture will be like an egg)
4. Combine flax seed mixture, pumpkin, vanilla, and sour "milk" in a small bowl
5. Fold the liquid ingredients into the dry ingredients, just until combined (since there is very little fat in this recipe, mixing too much will make the pancakes tough).  you might need to add a little bit more almond milk, depending on how thin or thick you like your pancakes
6. Heat a large pan over medium-high heat (or a pancake griddle to 350 degrees) and coat with cooking spray
7. Ladle batter onto the hot griddle and cook until bubbles form and the pancakes are cooked enough to flip (about 3-4 mins)
8. Flip the pancakes and cook for about 2 minutes on the other side, until golden brown
9. Top the pancakes with earth balance, real maple syrup, or agave nectar