Gluten-Free Pumpkin Pancakes

It’s New Year’s Eve! I can’t quite believe it!

This means you’re about to experience the second most stressful day of the year to have fun (the first being your birthday, duh). I hope that you’ve made the wise choice to forgo the over-priced partay at da club and host your own shin dig instead. I finally came to my senses last year and did just that, and it was one of the best New Year’s Eves ever. Either way, you’re sure to wake up tomorrow wishing you could swap out your head for a slightly less throbbing model.

If you didn’t manage to think ahead with one of these healthy hangover brunches, your best bet for soaking up all that 2014 debauchery in your stomach is by whipping up a batch of pancakes.

Pancakes have the downside of requiring measurements, which may be difficult to wrap your mind around at the moment. But they also have the upside of being really quick—much quicker than waiting on line at the local bagel shop with 200 other sweet hungover souls. Also, if you’re not eating wheat and don’t even have that option, these gluten-free pumpkin pancakes are exactly what you need.

I’m going to keep this brief, since I’m writing you from Vietnam (!!!). But I want to wish you the most amazing start to 2015. If it doesn’t involve pancakes, then at the very least, I hope it includes coffee and Advil, and one or two wonderful ordering companions that know just how you like your bagel sandwich.

Tonight and tomorrow is all about hedonism. But when you’re burnt out on all that, I look forward to helping you get back on your health game in 2015.

Happy New Year!

Xo
Phoebe

Gluten-Free Pumpkin Pancakes

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Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 2 eggs
• 2/3 cup almond milk
• 1 teaspoon vanilla
• 2 tablespoons maple syrup plus more for serving
• 1 cup canned pumpkin puree
• 2/3 cup white rice flour
• 1 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Coconut oil or butter for greasing

Instructions

• In a large mixing bowl, whisk together the eggs, milk, vanilla, maple syrup and pumpkin. Stir in the flour, almond meal, baking powder, cinnamon and salt.
• Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, ¼ cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until the pancakes are firm and lightly browned.
• Serve the pancakes with maple syrup and butter.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!