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Martha Bernabe’s Gluten Free Pumpkin Pancakes

by Kristina Gill

Pancakes have taken a very special place in my heart, ever since I learned how much my father loves them. Each year when I’m home at Christmas, we go out for pancakes to my favorite pancake place, The Pancake Pantry.   In the lead up to Christmas this year, I couldn’t resist bringing you prop stylist Martha Bernabe’s recipe for gluten-free pumpkin pancakes that your gluten intolerant loved ones can enjoy.  Martha Bernabe and photographer Tara Donne worked on this fabulous submission, and I have to say, from the photos alone I’m ready to get the cast iron skillet out and fry up some.  If you make gluten-free pancakes without special flour, let us know your trick! –Kristina

About Martha: Martha Bernabe is a prop stylist in New York City.  Born to eat, her first memory of food was as a youngster peering into the oven to see her Aunt Mildred’s baked Alaska.  Her love of cooking took off when she was thirteen and sent to Switzerland to attend a hippie boarding school that served potatoes every day, she quickly learned to make homemade supplemental dinners for friends.  Now she enjoys hosting dinner parties at her home in Brooklyn, traveling around the world for flea markets and farmer’s markets, and always trying something new.  She still eats potatoes.  (You can see Tara’s portfolio here, or her ITKW submission for rhubarb and strawberry compote here.)

CLICK HERE for the full recipe after the jump!

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.

Why Martha chose this recipe:
My dear friend Tara was coming over for a breakfast date this fall and we were both in the mood for something sweet and something pumpkin.  Tara is allergic to gluten, so I wanted to develop a delicious recipe we could share together instead of something ‘special’ for her to eat because of her diet.  We had seconds and thirds and most importantly, to see a friend enjoy pancakes, after a long while, well that makes for a delighted chef.  The maple whipped cream is a little trick I learned from friends that boil their own sap in up in Vermont, it also tastes heavenly on coffee, apple pie, and of course, straight out of the bowl.

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  • Looks delicious! I’ve used spelt flour before, which seems to be a very decent replacement for regular flour. When I make pumpkin pancakes, I like really getting that pumpkin pie flavor so in addition to your spices, I usually add cloves and molasses.

  • These look wonderful! I’m on a gluten free diet, so I am especially appreciative. I’ll definitely try them! BTW, AdrianQ: Spelt is a type of wheat, and contains gluten. (The gluten containing grains are wheat, rye & barley. Oats are usually “contaminated” by growing near wheat, but certified GF oats are available from Bob’s Red Mill.)

  • Not sure what you mean by wanting to hear about “gluten free pancakes without special flour”… as all gluten-free pancakes need “special flour.” ;-) Tee hee. If you mean, though, that you’d like to make your own flour mixture, you can mix rice flour, potato starch and tapioca starch together (this is the most popular GF flour blend, and you can find the measurements anywhere online).

    When I make my GF pancakes (I’m Celiac, so I eat strictly GF), I use Pamela’s GF Baking Mix. I think Bob’s Red Mill is gross. Sorry. :-p It always tastes rancid to me. :-( Pamela’s is amazing, and I find that it measures cup-for-cup for any recipe I may try. :-D

    I’m sure you can take this recipe and substitute any 1 1/4 cup flour (be it GF or regular) and have it turn out great! :-)

    Thanks for sharing this!

  • @reyanna – I should have specified without a name brand flour like Pamela’s GF Baking Mix or Bob’s Red Mill flour because I, for one, cannot get those brands in Italy. I suspect this is the case for a majority of readers.

    Your suggestions however are fabulous and just what I was looking for!

  • Healthier pancakes made with whole grains… with or without the gluten, and fruit or vegetables added are a one of my favorite nutritious comfort foods. You can easily control how much sugar or sweetener you use – if any. In this recipe, sweet potatoes will work just as well as pumpkin.

    You can also make them dairy-free/lactose-free by substituting the milk with soy milk, almond milk, etc. or lactose-free milk.

    You can boost the % of protein by throwing in a little protein powder, protein drink mix, soy flour, or hemp protein flour into the dry ingredients (2 tbsp is what I would add to this recipe and just a touch more milk).

    Other gluten-free flours that I like: quinoa flour (very nice texture and taste plus already high in protein), brown rice flour, gluten free oat flour, and almond meal flour are all good substitutes for wheat flours.

    BTW, generally people who do not eat gluten are not really “allergic” to it, but have celiac disease which is a kind of serious “intolerance” to gluten. For those with celiac, even a very small amount of gluten can trigger the disease and symptoms. So vigilance about gluten-free foods IS the treatment.

  • DIYing over this recipe. Want to wake up early tomorrow morning and make them for breakfast in bed with the hubby. Thank you. XO Valerie

  • Thank you so D*S! As soon as I saw this, after I cleared away the drool, I thought, “Oh but of course I can’t have them…” But then I saw the magic words: Gluten Free! Yay! You guys are the best.

  • These pancakes are hands-down the BEST I’ve both ever had and made. Making them 2nd weekend in a row as we speak, actually. I used Bob’s Red Mill GF Pancake mix instead of the the All-purpose flour/baking powder/buckwheat flour combo. They are absolutely divine.

  • OMG Pumpkin pancakes…I must have died and gone to heaven…trying these this weekend!

    PS…I have only liked pumpkin for about 4 years and now I am loving it!

  • I just made these for breakfast, sooo delicious! My kids loved them too. I used whole wheat and all purpose flour because I didn’t have any GF, but I’ll try that next time. I also used molasses instead of sugar (another poster’s suggestion), and the pancakes turned out a beautiful golden color. This is my new fave pancake recipe, thanks!

  • These look absolutely amazing, but I am trying to figure out if I need to buy more ingredients to make these and this recipe, as far as my eyes can read, doesn’t yield as to how many it makes.