I almost gave up on gluten-free pancakes long ago due to many a failed attempt. They would just end up in a pile of crumbles, which obviously made them impossible to eat. But then I saw a similar recipe to this one with a picture showing the most amazingly fluffy pancakes I had ever seen, so I HAD to try it. So, naturally, I put a pumpkin twist on it, AND added superfoods and carob chips to make these the healthiest pancakes ever – you would never know they were vegan and gluten-free!

I will say this: the key to making gluten-free pancakes is PATIENCE. Gluten is a binder, so without it, it isn’t as easy to keep the batter sticking together in proper pancake form. Only flip the pancakes when they are very clearly starting to bubble, and use a wide spatula for best results.

INGREDIENTS

1 cup chestnut (or almond) flour

1/3 cup arrowroot (or potato) starch*

1 Tbsp coconut flour

1/4 cup pumpkin puree

1¼ cups almond milk

1 scoop of your favourite chocolate-flavoured vegan protein powder (I use Shakeology!)

1 Tbsp melted coconut oil

1½ tsp pumpkin pie spice

1 Tbsp baking powder

2 tsps pure maple syrup

3 Tbsp carob chips*

*Notes:

1. Using the arrowroot starch was actually an experiment – the original recipe called for potato starch, but I didn’t have any on hand. I’ve used potato starch before and I’m pretty sure they both give the same results. In my opinion, arrowroot starch has a less intense flavour.
2. Carob comes from the pod of the carob tree, a member of the pea family, and has a chocolate-y flavour. Apparently, it helps to improve digestion and lowers cholesterol levels, but I just think it tastes good! You can find it almost anywhere – as long as your grocery store has a health food aisle, it should be there.

DIRECTIONS

1. Preheat griddle or pan with coconut oil on medium heat.
2. Mix all ingredients together.
3. Drop 1/3 cup of mixture at a time on heated pan. When the pancake starts to bubble, flip and cook for another 2 minutes.
4. Serve with whatever toppings you like! I used coconut whipped cream and my homemade Pumpkin Spice Muesli.

HOW TO MAKE COCONUT WHIPPED CREAM

1. You’ll need one can of full-fat coconut milk, refrigerated overnight.
2. Scoop the white fat of the coconut, which will have risen to the surface of the can. Discard the coconut water or save it for smoothies or other recipes!
3. In a stand-mixer fitted with a whisk attachment, whip the coconut fat until it turns into whipped cream! It should only take a few minutes.