You can make these gluten free pumpkin pancakes with any winter squash you like. They’re a nice, savory fall or winter dish.
I recently stumbled upon a great recipe for Spaghetti Squash Pancakes from Mollie Katzen‘s book, The Vegetable Dishes I Can’t Live Without. It’s a winner. Although the original recipe calls for spaghetti squash (quite delicious) and gives the option of using all-purpose flour or rice flour, the recipe can accommodate any kind of winter squash or pumpkin and a variety of gluten-free flours. The topping possibilities are also endless, giving you the option to play with flavor combinations. Happy eating!
Recipe for Gluten Free Pumpkin Pancakes
(adapted from Mollie Katzen‘s The Vegetable Dishes I Can’t Live Without):
- 2 cups cooked squash or pumpkin
- 1 cup minced onion
- 1/4 cup brown rice flour, white rice flour, chickpea flour, buckwheat flour, almond flour, quinoa flour, sorghum flour, or other gluten-free flour.
- 1/2 teaspoon kosher salt
- 4 large eggs
- Oil for the pan
- Butter for the pan (optional)
1) If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork. If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit on the chunky side) and transfer to a bowl.
2) Mix in the onion, flour, and salt. Lightly beat the eggs and add them to the squash mixture.
3) Heat a skillet or griddle over medium heat. Lightly grease the pan with oil (and butter if you’d like). Use a 1/4 cup measure to scoop the batter into the hot pan.
4) Cook the pancakes for 8-10 minutes on each side. You want them very crunchy on the outside – they’ll stay delightfully chewy on the inside.
Topping ideas:
- Hot sauce or salsa
- Tomato sauce
- Caramelized onions
- Jam
- Hummus
- Nut butter
- Chopped chives, parsley, or cilantro
Related posts:
- A Hearty Vegetarian, Gluten Free Recipe – Lentils Topped With Mushrooms
- Homemade Gluten Free Golden Crispy Granola
- Wheatless Wednesday: Chocolate Cake Fit for a Gluten-free Queen
(Image courtesy of unertlkm via a Creative Commons license)
Wow – I think you read my mind or something. I just posted about the spaghetti squash pancakes I made yesterday! The recipe was almost identical, but used far fewer eggs. I used gluten free flour and flax seed. Topped them with hummus and salsa. They were aweseome!!
http://makingfoodandotherstuff.wordpress.com/2010/02/07/foiled-by-snow/
This sounds delicious! I cannot wait to try this recipe. One of my other favorite breakfast recipes is:
http://www.egluten.com/2010/01/nutty-french-toast/
I was thinking about doing a similar recipe to this for a breakfast product I’m putting together (vegan, but still similar). My only worry is that people won’t want to bake a squash in the morning. I know that microwaving squash seems to be all the rage, but I stay away from that in my healthy vegan recipes, so the baking takes a good 30 minutes. They look good, though. Thanks.