It’s no secret that my favorite meal of the day is breakfast. Breakfast early, breakfast late, breakfast for brunch, breakfast on the road, breakfast for dinner–I don’t care; I love them all. And of all the beloved breakfast foods, my favorite is pancakes.
Pancakes early, pancakes late, pancakes for brunch–well, you get the idea. In fact, if you follow me on Instagram, you may have gotten the idea that I eat nothing but pancakes (with a side of cute canines, of course). Here are just a few of the pancake creations I posted in recent days (and this doesn’t even include all the savory pancakes):
[Clockwise from top photo: high protein buckwheat pancake with almond butter and apricot jam; teff pancake with almond-carob butter; cooking experimental pancakes; high protein pancakes with quinoa flour and two types of walnut butter; unidentified grain-free pancakes; and teff-based high protein pancakes with chocolate bean butter topping.]
Well, considering it’s October already, I thought it was high time I created a pumpkin pancake. I mean, fall = pumpkin, right?
So, over the weekend, I pulled out all my ingredients, reached for my trusty can of pumpkin purée, and–EGADS!!–discovered I was all out of pumpkin!
[Pancakes topped with extra, uncooked, Butter Tart filling (from recipe in Naturally Sweet & Gluten-Free). Makes a great syrup substitute!]
What’s a pancake-loving gal to do? Well, I went for the next best thing: sweet potato. After all, I already love sweet potato and use it in a host of recipes (including this early recipe for sweet potato-cranberry scones* plus these more recent sweet potato buns), so why not pancakes? And why not kick ’em up just a notch, and throw in some diced pear and Chinese 5-spice for a slightly exotic flair, too?
(“And don’t forget that we eat sweet potatoes every day, too, Mum, ground up and mixed with our food! So I guess that means we should really taste-test some of these pancakes, too, right?“)**
I decided to adapt the recipe for Fluffy Fruited Pancakes from Naturally Sweet and Gluten-Free, which are my gluten-free version of this pancake. They could not have come out any better! Thick and truly cakelike, they are slightly sweet, aromatic with a little burst of caramelized pear scattered here and there throughout. And then, just for fun, I topped them with some extra filling from the Butter Tarts (recipe also in my book), since I thought it would make a perfect stand-in for maple syrup. (I was wrong; it wasn’t a perfect stand-in. It was BETTER than maple syrup!).
I don’t mind being thought of as the pancake queen if it means I get to eat cakes like these every day. Now that I’ve finally bought some sugar pumpkins for the season, I’ll be able to try these with actual pumpkin next weekend. Or maybe I’ll have to switch to waffles. . . or biscuits. . . or French toast. . . you know, I don’t really care what it is, as long as it’s a breakfast food.
* Yes, I know that spelt is NOT gluten-free. I posted that recipe before I started eating this way.
** And yes, I did share some with The Girls. (“Thanks, Mum.“)
Fluffy Sweet Potato and Pear Pancakes (vegan, gluten-free, anti-candida)
These pancakes offer the perfect use for leftover sweet potato (or pumpkin). I make my own purée from baked sweet potatoes for best flavor, but any kind of unsweetened purée is fine. A light, fluffy, and subtly spiced pancake, they’re great for holiday brunches–or every day.
1/2 cup (120 ml) sweet potato purée
1-1/2 cups (360 ml) plain or vanilla unsweetened soy, almond or rice milk, plus a bit more, if needed
2 Tbsp (30 ml) finely ground flax seeds
1 Tbsp (15 ml) apple cider vinegar
3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic (or use melted coconut oil)
1/4 cup (60 ml) whole psyllium husks
1 large pear, cored and diced into 1/4 inch (.5 cm) pieces
1-3/4 cups (235 g) Ricki’s All Purpose Gluten-Free Flour Mix
2 Tbsp (30 ml) unflavored rice or soy protein powder (or use 2 Tbsp/30 ml garfava or chickpea flour)
1/8 tsp (.5 ml) pure stevia powder, or 1/4 tsp (1 ml) pure stevia liquid*
1 Tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) Chinese 5-Spice Powder (or use cinnamon)
1/4 tsp (1 ml) fine sea salt
In a small bowl, combine the sweet potato purée, milk, flax, vinegar, oil and psyllium husks; gently fold in the pears and set aside.
In a large bowl, sift the flour, protein powder, stevia, baking powder, baking soda, 5-spice powder and salt. Pour the wet mixture over the dry and stir gently to blend; do not overmix (it’s okay if a few dry spots remain here or there). The batter will be very thick, more spreadable than pourable.
Spray a nonstick frypan with nonstick spray, or brush with a thin layer of coconut oil. Heat over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the pan. Use a silicone spatula to spread it out to about 1/2 inch (1 cm) thickness.
Cook for 3-4 minutes on one side, until the edges and most of the top are dry; flip and cook the other side for another 3-4 minutes, until the pancake is deep golden brown. Take care not to undercook or the inside will still be wet. Makes 12-14 pancakes. May be frozen.
Suitable for: ACD All Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, nut free, vegan, can be soy free and nut free.
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This recipe is shared with Meatless Monday blog hop and Slightly Indulgent Tuesday.
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
These look delicious Ricki 🙂
Thanks so much, Kari! 🙂
Wow, these sound amazing!!
Thanks, Erica! They are actually really easy to make. . . but they do *taste* amazing! 😀
I think you already now how much of a pancake queen I am too! Favourite breakfast for sure. This recipe is definitely another one to add to my list…and that caramel topping!
I love pears but haven’t had any good ones yet this season.
Emma, yes, I *do* seem to recall quite the number of pancakes during Vegan MoFo!! 😀 I got some Bosc pears, and they were terrific!
I ran out of pumpkin in the pantry once – NEVER AGAIN! Pantry now looks like the pumpkin apocalypse – husband is not pleased 🙂 Thee pancakes are coming up soon, whether sweet potato or pumpkin.
Ha ha–that must have been traumatic! 😉 I think these would be great with pumpkin, too, of course–trying that next. 🙂
“you may have gotten the idea that I eat nothing but pancakes (with a side of cute canines, of course). ” – oh no – you eat dogs???!!!! poor girls, do they know what they’re in for??????????
Seriously, it’s good to hear someone else who loves to make and eat pancake, or drop scones, as we call them over here:) I love them savoury mostly, but sweet sometimes for a change, for breakfast, lunch, snack suppers – any excuse, they’re so quick and easy to rustle up and enjoy. thanks for the recipe:)
Ha ha ha!! The English teacher–CAUGHT in the grammar trap! Well, does excessive kissing constitute “eating”?? 😉
I had no idea that what we call pancakes are called drop scones in the UK–we have “drop scones” here, too, which are basically scones that have a thinner “dough,” so they are dropped from a spoon onto the baking sheet rather than rolled and cut. So interesting! And yes, I love all the savory ones, too. 🙂
These sound amazing!! Love me some pancakes ;]
Thanks so much, Kasey! And thanks for stopping by! 🙂
Hi Ricki, I love your site, and a sufferer of candida and trying to get of gluten love your recipes.I was a diabetic but giving up sugar has changed that around. I have ordered your new book and am waiting for it to arrive. I live in Tasmania, I also have 2 dogs who I know love to share
Thank you so much, Elisabeth–and thanks for your comment! I’m thrilled that you’ve found the recipes to be useful for you. And yes, dogs are always willing to share, aren’t they? 😉 What kinds do you have? Send photos! 😀
Finally a use for my Chinese 5 Spice Powder! That has been sitting in my spice rack for quite a while. 🙂 These look delicious!
Ha ha–glad to be of service! I do love it and use it quite a lot in my baked goods–I know there are a few recipes on the blog (just can’t think of which ones right now). 😉 Hope you enjoy!
I am totally craving these right now. I sure hope they have sweet potato puree at the store on the corner! 🙂
Ha ha! I always keep some in my freezer. . . just in case. 😉
RIcki…you are the QUEEN of pancakes! You make it look so easy. I might have to experiment with these pancakes, as I have some sweet potato puree …because….I just made your chocolate buttercream frosting!! I can’t wait to share my review soon. 🙂
Hugs,
–Amber
I think pancakes may just be my favorite food, period. 😉 And so glad you made the frosting!! Can’t wait for the review! Yay!
These pancakes look amazing! I love how thick and big they are. Plus who doesnt’ love pear!
Ha ha! It actually took ME a while to warm up to pear–though I love it cooked now (still not a *huge* fan of it raw for some reason!). And yes, they were very thick–you just have to be sure that your batter is also VERY thick before you cook them (if you can pour it, it’s too thin). 🙂
I love pancakes too and these look wonderful! Can’t wait to try them!
Thanks so much, Mindy! And thanks for your comment! 🙂
These look great!
Thanks for the post 🙂