Pumpkin Pancakes with Almond Maple Syrup {gluten-free}

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup for a really special bank holiday brunch.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Pumpkin Pancakes, I am all in. Let’s go, just you and me. We can run away right now. I’ll pack the Almond Maple Syrup as that is really all we need and we can forget the world. Forget physio appointments, nursery pick-ups, laundry, taking the dog to the vet. Leave it all behind. Come on, what are we waiting for?

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple SyrupI’m pretty excited by this recipe as it includes all my current favourite ingredients, tinned pumpkin, coconut milk, almond butter and maple syrup. At the moment I am trying to squeeze all the above into every recipe I create. Muffins, check. Layer cake, check. Chocolate truffles!! Check, check and check some more. I am aware that pumpkin is perhaps more of an autumn predilection than the beginning of Spring but I am in love goddammit and love cannot wait for the right season.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Luke and I have been talking recently about making more of the holidays. We are often caught up in our own bubble, he works like crazy during the week as I look after Cole who is delightfully engaged with toddlerdom and all the mischief (read: tantrums) that entails. Then I work at the markets at the weekend which doesn’t leave us much time together as a family, just enjoying each other’s company.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

When the calendar suddenly informs us that it is Mother’s Day, May Bank Holiday, Easter, we are often caught by surprise and scrabble around to try and make something of the day. We decided we need to be a bit more organised in carving out time for our family on these dates. Back in the days when laziness seemed the aim of the game at weekends and holidays we used to scoff at those that took these calendar dates so seriously. Bah to Valentines Day, we love each other all year round. As time has become more sacred though it’s hard to remember how to take care of each other in the every day and I don’t think it hurts to allow the calendar to nudge us in the direction of family every now and then.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This weekend Tottenham Green Market is taking a last minute Easter Break due to London disappearing over the bank holiday so I’ve been left with an incredibly welcome weekend off. Now I’ve got Easter Sunday ahead of me I wish I had been more organised, taken the day off anyway and planned a big family lunch, the kind we used to have when we were children, with roast lamb and Easter eggs galore. Still, it’s not too late for us to make last minutes Easter plans with family this weekend and resolve to be a little better with our planning for the next holiday.

Of course all this talk about family is completely by the by as I’ve already said I’m absconding with my Pumpkin Pancakes the second this post is published.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These are particularly special pancakes and I have already made them several times for breakfast which is a little unusual for me as my sweet tooth normally doesn’t kick in until after lunch. Although to reserve these pancakes just for brunch seems unfair when really your day would be much improved to substitute them in for every single meal.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This was my first time baking with gram flour (chickpea flour) and I had heard warnings that the flavour can tend to overtake the rest of the ingredients but it works incredibly well here. The flavour definitely comes through but it marries so happily with everything else that I am completely won over by using it judiciously in my gluten-free baking from now on. Plus I’ve paired it with oat flour and the combo really works.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These Pumpkin Pancakes are so fluffy and rich with flavour, there is not an ingredient in there which is just filler. They take mere minutes to prepare in blender, 10 minutes until all the pancakes are cooked and then once you drizzle over the (two-ingredient!) Almond Maple Syrup, well you can just retire on that prospect right there. The pancakes are great, so good in fact but with the syrup, they are wondrous. Pumpkin Pancakes with Almond Maple Syrup, I love you.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Print Recipe
Pumpkin Pancakes with Almond Maple Syrup {gluten-free}
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 large pancakes
Ingredients
  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil
for the almond maple syrup:
  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 large pancakes
Ingredients
  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil
for the almond maple syrup:
  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup
Instructions
  1. In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  2. Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  3. Pour in all the dry ingredients and blend again until smooth.
  4. Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
  5. Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  6. For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.

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