This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe tips and tricks

  To get the best pancakes follow these tips and tricks:    Use high-quality, organic ingredients when possible   Make sure all your ingredients are gluten free. Baking soda is one ingredient that can often contain gluten. If you need help here are some gluten-free options*.   Use a 1:1 gluten-free flour to get the best texture. Some options include King Arthur*, Bob’s Red Mill* or Cup4Cup*.   Ensure all ingredients are cooled to room temperature for optimal texture.   Gently mix the batter by hand to prevent it from getting tough. It’s okay if you have a few lumps.   Rest the batter for at least 10 to 30 minutes. This will help it rise and give you fluffier pancakes.   Make sure your cooking surface is a well-greased non-stick surface. Melting coconut oil on a cast iron skillet* will give good results. A non-stick pan* can also work well.   Use medium heat to ensure even cooking without burning.   Portion out the batter using a measuring cup* to get consistent size pancakes that will cook evenly.   When you see bubbles on the surface of the cooking pancake you know it’s ready to be flipped. This will ensure a fully cooked pancake.   Gently flip the pancakes with a sturdy spatula*.    Worried abut keeping your cooked pancakes warm? Cover them with a kitchen towel or place them in a oven-safe dish in a preheated oven at (200 degrees Fahrenheit).

 

Additions/substitutions/variations

  This section will give you recipe additions, substitutions, and variations.

 

Additions

  Looking for some additional ingredient ideas to amp up your pancakes? You can add ingredients to the batter or as a topping on the finished pancakes. They include the following: 

 

Ingredients you can add to the batter   Spices: ¼ tsp of ground ginger or cardamon   Citrus and tropical ingredients: 1 tbsp lemon or orange zest or ¼ cup unsweetened coconut flakes   More allspice or cloves: 1/4 tsp cloves and/or allspice   Extra vanilla: 1/4 cup of vanilla extract   Nuts and seeds: ¼ cup pumpkin seeds or chopped nuts   Make pumpkin protein pancakes by adding fiber and protein:  1 tbsp chia seeds or flaxseeds A spoonful of dairy free yogurt or cottage cheese 1/4 cup gluten and dairy-free unsweetened collagen or protein powder  If you add chia seeds, flaxseeds, collagen, or protein powder, you may need to alter the amount of liquid since these ingredients liquid will thicken in liquid.   Ingredients that add sweetness:  1 medium mashed banana 1/4 cup chopped pears or apples 1/2 cup of berries (blueberries, raspberries, or strawberries) 1/4 cup chocolate chips 1/4 cup unsweetened cacao powder   Toppings to add to the finished pancake   Sweet toppings:  fresh fruit, drizzle of honey, maple syrup, whipped cream, chocolate sauce, or a handful of chocolate chips    Add some additional pumpkin flavor: A dollop of pumpkin butter or a drizzle of pumpkin spice syrup   Crunchy topping additions: Handful of chopped pecans, almonds, or walnuts.   Creamy toppings: Nut butter, dairy-free yogurt, or cream cheese.   Feel free to select different combinations of ingredients to make these pumpkin pancakes all your own. Just be sure to realize any addition to the recipe will change the overall nutritional information.

 

Substitutions

  Something in this pancake recipe you don’t like? No worries! you can make substitutions. Just note any changes may impact the taste, texture, and nutrition. See below for swapsies for each ingredient:   Flour substitutions:   Almond and coconut flour: 1 cup almond flour, 1/4 cup coconut flour + add 1 extra egg   Buckwheat flour: Use 1 cup + less liquid. Start with 1/2 cup liquid + more if need a thicker batter   Gluten-free oat flour: 1 cup   Chickpea flour: 2 cups + less liquid. Start with 1/2 cup liquid + more if need a thicker batter   Brown rice flour: 1 cup   Tapioca: 1/4 to 1/3 cup flour + less liquid. Start with 3/4 cup liquid + more if needed   Cassava: 1 cup + less liquid. Start with 1/2 cup liquid + more if need a thicker batter   If the batter is too thick with a substitute flour, gradually add more liquid to achieve the desired consistency without avoiding over-thinning.   Pumpkin puree substitutions: Sweet potato puree, butternut squash, or applesauce (1 cup each)   Baking powder substitutions: Baking powder (1 tablespoon).   Cinnamon substitutions:  Nutmeg (1/2 tsp), allspice (1/4 tsp), or ginger (1/4 tsp).   Nutmeg substitutions: Cinnamon, ginger, or cardamom (1/2 teaspoon)   Allspice substitutions: Ginger (1/8 teaspoon) Cloves (1/8 teaspoon) Mix of nutmeg (1/4teaspoon) and cinnamon (1/8 teaspoon) Chai spice (1/8 teaspoon) Pumpkin spice (1/4 teaspoon)   Coconut milk substitutions: Unsweetened non-dairy milk like almond, cashew, oat, or walnut (1 cup)   Egg substitutions: Chia egg (recipe for a chia egg) or flaxseed egg A flaxseed egg is similar to a chia egg. To make mix 1 tablespoon ground flaxseeds with 3 tablespoons of water, and let it sit for 5 to 10 minutes until thick - then use as a directed in the recipe Unsweetened applesauce (1/4 teaspoon) Ripe medium banana (1/4 cup mashed),  Store-bought egg replacer*   Vanilla extract substitutions: Lemon or Orange Extract.   Coconut oil substitution: Olive Oil, Avocado Oil, Walnut Oil, or Dairy-Free Butter.   Sea salt substitution: Omit this ingredient if needed. It does not affect the overall recipe outcome.

 

Variations

  Here are some quick variations for the recipe:   Spice it up (or down!): Start with less spice: 1/4 tsp cinnamon, 1/8 tsp each nutmeg & allspice. Taste & adjust.   Smaller pancakes: Use a 1/4 cup measuring cup for smaller pancakes, yielding more and altering nutritional content.   Make it vegan: Replace the egg with a vegan substitute*. Refer to the “egg substitutes” section above.   Paleo adaptation: Use almond (1 cup) and coconut flour (1/4 cup) + add 1 extra egg   Whole30 adaptation: Opt for approved ingredients without sugar, preservatives, and  additives.   Hand mixer option: Use a hand mixer or stand mixer for convenience. Avoid over-mixing; blend dry ingredients first, then add wet ingredients on low until combined *Nutritional information is estimated using Nutrifox nutrition label maker*