Gluten Free Pumpkin Pancakes are filled with fall flavors! They are super fluffy, have a touch of sweetness and finished with a warm coconut maple syrup! The ideal fall breakfast!
What I love about starting a new adventure is coming upon the unexpected.
I started this food blog with not a whole lot of knowledge of the food blogging world. Each day I would follow along with my favorite bloggers (hey there How Sweet Eats!), laugh at their day to day excitements but had few thoughts that could one day be my life. It seemed like a far fetch at the time as I worked in the marketing world and my experience with a camera extended to a few pics and selfies with my phone. Oya.
But as the days and weeks went one, I started to see a community arising. A community of like-minded people that had the same fire inside as I did. To share what we love. I quickly made connections and turns out, some pretty close friends! Nevermind the hundreds of miles that are between us. They are the type of friendship that you pick up right where you left off, despite the days that have passed. They build you up when you are down and cheer you on when you reach an achievement. Finding such friends was never on my radar when I started this blog, but sure am glad they came into my life!
So when I received Heather Christo’s book, Pure Delicious, earlier this year, I immediately started making a running list of recipes to make ASAP. While the recipes are down home delicious, what really hit home with me is her introduction. She discusses the hardships her family went through as they discovered their multiple food allergies. I resonated with every word. I felt like I was walking in their footsteps, just a few miles behind. She explains how they got where they currently are – living an allergy-free lifestyle. She mentioned their long list of symptoms, more than half I was experiencing. For quite a few years, I have had unanswered explanations for my symptoms. No doctor could give me a direct answer and the ones that had some idea, it involved a pill and I would magically be healed. Thanks but no thanks. I didn’t want to patch my issue. I wanted to attack it at the root and heal it.
When Heather mentioned they had a blood work test done for their food allergies, I thought it couldn’t hurt to look into. I had to do something because what I was currently doing was not working. Isn’t the definition of insanity doing the same thing over and over again and expecting different results? Oh ya. Time for a change.
From that moment on, I set out to find a doctor that cared for my well being. I was lucky to find a doctor close by that was interested in my well-being. I have mentioned my path the last few months; while it has not been an easy one in any form, I couldn’t be more thankful Heather’s book landed in my lap. If it had not, I do not believe I would on my way to better health today. I am able to heal my body and my mind through food. Something I have thought since I was first diagnosed with PCOS in 2011.
Much love Heather!
While flipping through her book, I was rejoicing at all the possibilities I could enjoy! Pure Delicious is an allergy friendly book, recipes free from gluten, dairy, egg, soy, tree nuts, peanuts, shellfish and cane sugar. But to the average person, this book is flat out delectable! This book includes recipes that every family member will fall in love with. From healthier fares such as Thia Curry Soup. and hot bacon and strawberry salad to stick to your ribs dishes such as beer braised brisket and spaghetti and meatballs! Which the meatballs are on my to make list soon as a person with a severe egg allergy, meatballs are off limits. But now I have Heather to thank as I whip up a large batch of her homestyle meatballs! Her simple solution to meatballs lets me indulge while not feeling crummy hours later. Rejoice.
With fall just around the corner, I present to you, my first pumpkin recipe of the year! Breakfast has been one of the hardest meals for me as eggs and gluten have been removed from my diet. Let’s just say, there are only so many ways to experiment with oats! I may be maxing out. I have attempted many batches of pancakes and waffles, but only come up with disappointment. So when I first bit into Heather’s Gluten Free Pumpkin Pancakes, I was ecstatic! They are light, fluffy and filled with flavors of fall! What really steps this pumpkin pancakes from good to oh, man! is the warm coconut maple syrup that you drizzle over before serving! I have never made my own flavored maple, but after this, I don’t see any other way! Simply whisk together coconut milk and maple syrup. Then devour. Or you can wait until the pancakes are done…I won’t judge!
Items I used to make this recipe:
Gluten Free Pumpkin Pancakes are filled with fall flavors! They are super fluffy, have a touch of sweetness and finished with a warm coconut maple syrup! The ideal fall breakfast! The ideal fall breakfast!
15 minPrep Time
10 minCook Time
25 minTotal Time
- 3/4 cup unsweetened coconut milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose gluten-free flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup canned pumpkin puree
- Coconut Maple Syrup:
- 1/2 cup maple syrup
- 1/4 cup unsweetened coconut cream
- Pancakes: In a small bowl, combine the
coocnutmilk and vinegar and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the pumpkin puree and the coconut milk mixture and whisk until smooth.
- Syrup: In a small saucepan, heat the syrup until bubbles form around the edges of the pan. Remove from the heat and whisk in the coconut cream. Transfer to a
- Heat a griddle or nonstick pan over medium-high heat. Grease the griddle with coconut oil.
- Pour 3 to 4 tablespoons of the batter into the pan to form pancakes. Cook for about 2 minutes, or until you see little bubbles forming on the edges of the pancakes. Flip them and cook another minute.
- Serve immediately, or keep hot in a 200 degree F oven until ready to serve. Serve hot, with the coconut maple syrup.
*This recipe was reprinted with permission from Pure Delicious by Heather Christo.
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