Pumpkin Pancakes

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.

Oatmeal Buttermilk Pancakes

I still can't decide which pancake recipe I like the best. This one or the cottage cheese pancake recipe that I posted last month. I was never a fan of pancakes because I found them to sweet to eat first thing in the morning but I now look forward to a lazy Saturday or Sunday morning so I can cook up a batch for breakfast. The left over pancakes are even good the next day as a snack. The thing I like the most about this recipe is the texture and nutty flavor of the flax meal.

SERVED WITH: Fresh fruit, 1 sausage (yes I cheated and had a sausage but they are the slightly healthier Rowe Farms brand) and 1 egg

COOKING TIPS: Make sure to cook over a medium heat, if the temperature is to hot the pancakes will burn on the outside.

RATING: A perfect 10. How could I give it less, I am now a pancake lover.

Cottage Cheese Pancakes

I have never liked pancakes before. I always found them way to sweet to eat first thing in the morning. This cookbook has changed me. It has two fabulous pancake recipes. They are both so good it is hard to pick a favorite.

This Sunday I tried out the cottage cheese pancakes. If you don't really like cottage cheese don't worry I am sure you will love these pancakes anyhow. I encourage you to try it out!

SERVED WITH: I served the pancakes with some cut up strawberries and a tall glass of water. I kept the leftover pancakes to reheat for breakfast tomorrow morning or to have as a snack in the afternoon. They are incredibly filling, I was stuffed full after only two.

COOKING TIPS: The only tricky thing about these pancakes is trying to figure out when they are done. Because they have cheese oozing and melting inside them when they cook it is hard to tell if it is the cheese or wet uncooked batter inside. Following the instructions of 2 minutes per side gave me the best results.

RATING: 10. This breakfast was delicious and I look forward to the next lazy Sunday so I can cook them again.