Gluten-Free Pumpkin "Oatmeal" Pancakes

Gluten-free Pancakes. Pumpkin, cinnamon, quinoa and Vermont maple Syrup. Yum.

Pancakes. What could be better than waking up on a Sunday morning and cooking a delicious batch of fluffy, gluten-free pancakes? Add pumpkin and quinoa to the mix and you have perfection. The kind of perfection that puts a big smile on your face. The kind of perfection that makes your tummy happy and full. The kind of perfection that all gluten-free dieters deserve.

Ever since I was a little girl, each weekend my dad would make pancakes and waffles. Pancakes on Saturday, waffles on Sunday. I can remember waking up to the sounds of pots and pans clanging in the kitchen. My dad hard at work adding blueberries to the batter or separating the eggs to ensure our waffles were as fluffy and light as humanly possible. Sitting at the table, eagerly waiting to take the first bite of his creation.

Saturdays meant soft pancakes with amazing wild Maine blueberries that explode in your mouth with each bite and add the perfect hint of tartness. On Sundays it was all about the waffles. We never went Belgian style, we keep it classic in the Rimmer household. The toppings? Plain yogurt and Vermont maple syrup every time. Adopted from my brother many years ago, this will always be the best Sunday breakfast of my life.

This age old tradition is something that I can no longer take part in. My diet has forced me to make concessions that my taste buds wish were not necessary. Even though I must watch as the rest of my family devours their delicious breakfast, much of what makes these mornings so special still remains. I can relax at our island and watch my dad cook. I can sit next to my mom as she reads the morning paper. I can bask in the morning sunlight that comes through our kitchen windows. I can get lost in the aromas of fresh brewed coffee, the sweet maple syrup and warm griddlecakes on the stove.

Yes, these are the moments worth pausing for. The moments when you can truly just sit back and enjoy life. Being gluten-free never has to be a burden. We can have just as much fun as the rest of them.

Fluffy gluten-free pancakes. Perfect for a Sunday morning breakfast.

Dripping with Vermont maple syrup.

Heavenly. My secret ingredient? Quinoa flakes.

Gluten-Free Pumpkin "Oatmeal" Pancakes

I've been on a major pumpkin kick lately. Dairy-free pumpkin smoothies, gluten-free pumpkin cookies, and now gluten-free pumpkin pancakes. What can I say? I just really love pumpkin.

As usual I was inspired by Karina Allrich, the Gluten-free Goddess, and her amazing gluten-free recipes. I had seen her "plain" pancake recipe, but wanted to infuse them with pumpkin this time. She of course also has a recipe Gluten-free Pumpkin Pancakes. I never take recipes ingredient for ingredient, I like to make substitutions to suit me. As a true Queen of Quinoa, I needed to make this recipe my own by adding quinoa.

As you may know, I have found a new partner in crime in the baking arena. Quinoa flakes. I first discovered them when I baked my Gluten-Free Pumpkin Quinoa Cookies and I was blown away. They truly are amazing because they carry the texture of oatmeal but the nutty flavor of quinoa. Outstanding.

Gluten-free Pumpkin "Oatmeal" Pancakes

Buckwheat flour adds more depth to the favor of these Gluten-free cakes.

Gluten-free Pancake heaven.

The perfect bite. 

For me, pancakes need to be soft, fluffy and light. Crispy, thin pancakes make me cringe. I like my pancakes thick and moist topped with vegan butter and Vermont maple syrup (none of the fake stuff for this gluten-free girl!). The quinoa flakes in my recipe add a nice texture to these cakes. They give them the body and density that counters the super light, starchiness of the tapioca. Add pureed pumpkin and rich buckwheat flour and the flavor of these pancakes will knock your socks off!

dry ingredients:

• 1/2 cup organic buckwheat flour
• 1/4 cup quinoa flakes
• 1/8 cup tapioca flour
• 1/4 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice

wet ingredients:

• 1/4 cup organic pureed pumpkin
• 1 tablespoon raw agave nectar
• 1 organic free-range egg
• 1/2 cup unsweetened almond milk, more if needed

In a medium bowl, whisk together all the dry ingredients. Beat in your wet ingredients until your batter is smooth, but not runny. If it is too thick, add a touch more almond milk, 1 tablespoon at a time. If it seems to thin, sprinkle in some extra buckwheat flour. Don't go too crazy, a little goes a long way.

Preheat your oven to 150 degree F to keep your pancakes warm while you cook the entire batch. Heat your griddle or cast iron skillet on medium heat. You can tell that it is ready when you drop a small amount of vegan butter on the pan and it starts to sizzle.

Ladle your pancakes onto the pan. Using the back of a spoon, spread them out to your desired thickness. Cook 2 - 3 minutes per side, until they are nice and golden-brown. Place the cooked cakes on a baking sheet while you finish the rest of the batch.

Serve with your favorite vegan buttery spread, drizzle with Vermont maple syrup and sprinkle with cinnamon.

These gluten-free pancakes truly are worth of any pancake lover.

Makes about 6 medium pancakes