Wednesday, October 12, 2011

Pumpkin Pancakes!

As I said I was going to, this morning I made pumpkin pancakes! They were delicious, especially with a bit of goat's milk yogurt and agave nectar on top. They're dairy and gluten free (...like everything else I make...)

To create your own happy autumnal pumpkin 'cakes, mix these things in a medium sized bowl:

1 cup canned pumpkin
1 1/2 cups rice milk
3 eggs
1 1/2 T oil
2 T white vinegar
2 T agave nectar
1 tsp vanilla extract

Now, get out another bowl and combine:

2 tsp baking soda
1/2 cup quinoa flour
1/2 cup garbanzo flour
1 cup sorghum flour
1 tsp baking powder
about 2 tsp mixture of cinnamon, grond cloves, and ginger (I didn't actually measure this, just dumped it in until it smelled good...)
2 tsp xanthan or guar gum



Mix 'em up (with a whisk to enhance fluffiness), as shown above and fry 'em as shown below.


Finally, dollop on some goat yogurt (unsweetened!) and drizzle agave nectar atop your 'cakes.


Although they're delicious they don't hold together incredibly well, but they're not crumbly or anything. They're really really good. 
You should go eat them now.