Pumpkin pancakes

It's the season for pumpkin everything! Pumpkin Pancakes. These are delicious, Vegan, and totally Allergy Free. Free of Gluten, refined Sugar, Eggs, Dairy, Soy, Nut, Wheat, and Corn. These are also kid friendly! My kids loved them. 

Ingredients

2 cups of Multi-Grain Gluten Free Blend (see my post for that)

1/2 tsp. Guar Gum

1/2 Cup Shredded Coconut

1 1/2 Cup Coconut Milk

1 1/4 Cup Puréed Pumpkin

2 tsp. Baking Powder

1/2 tsp. Sea Salt

2 tsp. Cinnamon

1/2 tsp. Ground Cloves

1/2 tsp. Nutmeg

1 Banana (mashed)

1/3 Cup Coconut Sugar or Brown Sugar

1 tsp. Pure Vanilla 

3 Tbsp. Grapeseed or Olive Oil

Directions

Mix all ingredients on high for several minuets. Use a 1/4 Cup to portion out cakes onto a non-stick frying pan. Cook on medium heat until top starts to bubble. Then flip and cook until edges start to brown. Top with Pure Maple Syrup or Agave Nectar. Yummy!

Multi-Grain Gluten Free Flour Mix

Finally a perfected Multi-Grain flour mix that tastes and bakes wonderfully!

Here's how you mix. 2 Parts Heavy Flour, 2 Parts Light Flour, and mixture of 2 Parts Starch. You can mix any variation of heavy to light etc. this is the mix that I think tastes the Best. After you mix this,  store it in an airtight container. Makes 9 Cups total. 

3 Cups of Quinoa Flour (light Flour)

3 Cups of Brown Rice Flour (heavy Flour)

1 1/2 Cups of Tapioca Starch

1 1/2 Cups of Potato Starch

A side note for baking. Because we are Gluten Free, we need to substitute for Gluten. In Wheat flour, Gluten acts as a gum. So, you will need to add a gum to this Gluten-Free mix when you are baking. I personally don't add it to the bulk mix, but rather mixing it into the actual batter when I bake. The rule of thumb is 1/4 tsp. gum per 1 cup of flour. I use guar gum, but xanthan gum is popular too. Just remember to add it in when you bake so that you get the same texture and consistency as wheat flour.