Guest Post by Erin of The Humbled Homemaker
Using a WonderMill has truly been a life-changing experience for me and my family. This is the last recipe I am writing for the Grain Mill Wagon blog, but I can assure you that I will be probably continue to mention the WonderMill in my recipes again and again–because I’ve been so pleased with how I’ve gone from relying on pre-mixed, packaged gluten-free flours to be able to buy the whole grains and making my own–at a much lower cost.
The taste difference has been striking as well. When I posted this recipe to my Facebook page, I had someone comment that they had tried and didn’t like garbanzo bean flour. I was surprised since it was the best gluten-free cake I had ever tried. The only difference I can decipher is that the bean flour I use is freshly ground.
But I think this final recipe is my favorite.
I had never even heard of millet a few months ago–much less baked with it. But when I realized I could get whole grain millet for a good price at Vitacost.com, I excitedly purchased it to try grinding into flour in my WonderMill.
I found this recipe but decided I wanted to spice it up a little bit–literally. And when I realized I had some canned pumpkin in the pantry, I knew that would be the perfect addition as well–and would give my girls some veggies with their breakfast.
Without further ado, here’s my recipe for these delicious gluten-free pumpkin spice pancakes–that happen to be egg and dairy free as well!
Gluten-Free Pumpkin Spice Pancakes {Egg & Dairy Free, Too!}
Ingredients
- 1 cup freshly-milled oat flour
- 2 cups freshly-milled millet flour
- 1/2 cup potato starch
- 1 tsp. xanthan gum
- 3 tsp. aluminum-free baking powder
- 1 tsp. sea salt
- 1/2 cup organic sugar (or other granulated sweetener)
- 4 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 4 cups vanilla (or original) almond milk (OR milk of choice)
- 1 can pumpkin puree
- 4 Tbsp. melted coconut oil
- *optional: 1-2 tsp. vanilla extract (especially if not using vanilla milk)
Method
Whisk together all dry ingredients. Add in wet ingredients and mix on medium with a hand mixture–until mixture resembles cake batter and is not lumpy. Cook pancakes on well-oiled hot skillet in 1/3 cup portions.
Top with butter and pure maple syrup.
Makes 2 dozen pancakes!
Do you have a favorite pancake recipe?
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