As I mentioned in a previous post we have a suspected wheat allergy in the family. So we have eliminated wheat from our diet, for the time being at least. Over the next month I will be posting some recipes that I have converted to wheat free recipes but kept GI friendly (as much as possible) at the same time.
For the holidays this year I wanted to cook up a delicious meal on Christmas morning. I found this recipe on a blog I frequent called Design Sponge. It is for wheat free pumpkin pancakes. These pancakes are made using pumpkin puree and Bob's Red Mill Gluten Free All Purpose Baking Flour. I was skeptical of what they would taste like especially considering what the flour was made from - garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. These pancakes came up thick and fluffy and tasted good to.
You can find the recipe by clicking on the link below.
Yummy Pumpkin Pancakes
If you are sticking to strictly green light recipes this breakfast would not be the right choice as pumpkin is a yellow light item.
SERVED WITH: We had them with fresh fruit on top. Including pomegranates which are also a yellow light item. But hey it was Christmas and we deserved a special treat.
COOKING TIPS: Don't leave them in the pan for to long once they have been flipped. The second side takes about half as long to cook.
RATING: 8. I was delighted by the flavour in these pancakes and will definitely keep this recipe on hand for special yellow light occasions.
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