A few years ago, when I first stopped eating gluten and dairy and was trying to figure out what to eat, I found a soy-nut pancake recipe that sounded interesting. \u00a0I\u2019d never cooked pancakes with nut flour or tofu before and I wasn\u2019t quite sold on the tofu, so I came up with my own version.<\/p>\n
Fast forward. \u00a0Today, my pancake recipe is the result of a dozen different ingredient experiments \u2013 apple sauce, other fruits, flax meal, buckwheat, different spices \u2013 and improvement iterations when I felt like I had the ingredients right. \u00a0Now, I think I\u2019ve got the recipe down pat and when I\u2019m not drinking<\/a> my pumpkin, putting it in a soup<\/a>, eating it in oatmeal<\/a>, or making a curry<\/a> or some other concoction out of it, this is where it goes.<\/p>\n What the pancakes\u00a0include: pumpkin puree, almond meal\/flour, a bit of buckwheat flour or pureed cooked buckwheat for cohesion, eggs, liquid, and spices. \u00a0No gums, starches, or extras like baking powder or salt.<\/p>\n There are two ways to get almond meal \u2013 make it or buy it.<\/p>\n Make: \u00a0<\/strong>to make almond meal, you will need a food processor, coffee grinder, or high-powered blender that can grind the almonds finely. \u00a0Grind the almonds, run them through a flour sifter, and then re-grind the large chunks that remain. \u00a0The key is to grind until they are just right \u2013 if you go too long, the almond meal turns into almond butter. \u00a0Still good, but not the same.<\/p>\n Buy: \u00a0<\/strong>I have found affordable 1-pound bags of Almond Meal at Trader Joe\u2019s when visiting other cities or have had relatives bring it back for me when they go on vacation. You can also order gluten-free, kosher almond meal online in 1- and 5-pound bags from\u00a0Honeyville Mill here in Utah<\/a> that is a key source of almond meal for several of the big gluten-free baking bloggers. \u00a0Because you may not use that much almond meal quickly, it is best to freeze it or keep it in an air-tight container in a cool, dry place.<\/p>\n The easiest way to make the batter is to throw everything in the blender and puree it, but I typically just mix it all up with a fork until it\u2019s smooth.<\/p>\n The best way to cook them is on medium heat. \u00a0Preheat your pan and make sure it is hot \u2013 you remember the water droplet trick? \u2013 before adding a touch of oil and then the batter to it.<\/p>\n When the top of the pancake is covered in bubbles and begins to lose it\u2019s shine, it\u2019s time to flip it. \u00a0If your pan was heated properly, this should be a snap. \u00a0Cook it briefly and voila!<\/p>\n I love mine with fresh fruit puree \u2013 apricots, strawberries or even apple sauce are just sweet enough and complement the pumpkin well.<\/p>\nTips and Tricks<\/h3>\n