I love pancakes. All kinds. Chocolate chip, apple, sweet potato… and pumpkin. If these specialty pancakes are on the menu, I will order them– or ask my husband to make them.  Even for dinner. With all of these snow days, it sounds really nice to cozy up at home and make some yummy pumpkin pancakes with maple whip. Or what about a brunch party?

Gluten-Free Pumpkin Pancakes with Maple Whip

You can make the maple whip beforehand and store it in the refrigerator.
For the Maple Whip:

8 oz organic heavy whipping cream
2 Tablespoons maple syrup

In a large bowl using a wire whisk whip the cream until the peaks are soft, then add the maple syrup (you can add more to taste) and whip for a few more strokes.  Set aside to serve with the pancakes.

Now for the pancakes:

1 egg
1 Tbsp sugar
1 tsp vanilla
2 Tbsp melted butter
1/2 cup of pureed pumpkin
1 cup Bob’s Red Mill All Purpose GF Baking Flour (made of, garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour)
1/4 cup Buckwheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
2 pinches of nutmeg
Pour 1 cup of organic whole milk

In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy.  Add the melted butter and pureed pumpkin and stir together.

Sift together the flours, baking powder, and spices then add them to the pumpkin mixture. Pour the milk over the mixture and whisk together just until it’s smooth.

Heat a frying pan over medium heat (I use a cast iron skillet), and lay a pat of butter in the middle.  Once the butter has melted and sizzles you can pour some batter into the pan with a 1/3 cup measuring cup, or small tea cup.  Let cook on one side until you see bubbles form and pop in the pancake batter, then flip over with a spatula.  The second side takes half as long to cook.  Make sure to arrange pancakes on top of  another on a serving plate after they come off the pan so that they can keep each other warm until they are all cooked.  Serve immediately with maple syrup and maple whip.