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Ancient Grain Pumpkin Pancakes

These gluten-free pancakes incorporate a blend of traditional pumpkin and nutritious ancient grains like millet and amaranth, creating a hearty texture with nutty undertones. The batter is poured onto a hot skillet and cooked until golden and fluffy, resulting in a visually appealing, speckled pancake with a tender crumb and subtle crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fall-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups ancient grain flour blend (millet and amaranth) sifted
  • 1 cup pumpkin puree preferably roasted or fresh
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup plant-based milk almond or oat milk preferred
  • 2 tbsp maple syrup or honey
  • 2 tbsp neutral oil vegetable or melted coconut oil

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • measuring cups and spoons

Method
 

  1. Measure and sift the ancient grain flour blend into a large mixing bowl to ensure a light, airy batter.
  2. Add the baking powder, baking soda, cinnamon, and nutmeg to the sifted flour, then whisk together until evenly distributed. This creates a flavorful dry base for the pancakes.
  3. In a separate bowl, pour in the pumpkin puree, plant-based milk, maple syrup, and melted oil. Whisk until smooth and well combined, with a slightly frothy texture.
  4. Pour the wet mixture into the bowl with the dry ingredients, then gently fold together with a spatula. Mix until just combined; the batter should be thick but pourable, with some lumps remaining.
  5. Let the batter rest for about 5 minutes. This step allows the flour to hydrate and results in fluffier pancakes.
  6. Preheat a non-stick skillet or griddle over medium heat. Lightly spray with oil to prevent sticking and promote even browning.
  7. Pour 1/4 cup of batter for each pancake onto the hot skillet. Let cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Carefully flip each pancake and cook for another 2-3 minutes, until golden brown and cooked through. The pancakes should feel firm and spring back slightly when touched.
  9. Transfer the cooked pancakes to a warm plate. Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
  10. Serve the pancakes warm, topped with additional pumpkin or nuts if desired, and enjoy their comforting, nutty, autumnal flavor.

Notes

Make sure to keep the skillet at medium heat to avoid burning. Resting the batter helps achieve fluffier pancakes. Sifting the flour ensures a light texture and prevents clumping.