October Recipe – Pumpkin Pancakes

2 cups Bob’s Red Mill Sweet white sorghum flour              2 t vanilla

2 T Tapioca starch                                                                        ½ cup pumpkin pie mix

6 t baking powder                                                                        ¼ cup apple puree

2 cups plant milk                                                                            A pinch of salt


Peanut Maple Sauce:

1/2 cup maple syrup                                                                     2T smooth peanut butter

2t vanilla                                                                                            1 t pumpkin spice


  1. Begin with the sauce: combine all sauce ingredients in a jar with a tight top and shake until well blended. If you want the sauce thinner add just enough hot water to thin it down.
  2. For the pancakes: place four, tapioca starch and baking powder in a small bowl. Stir together dry ingredients until combined.
  3. Combine all other ingredients in a separate bowl.
  4. Pour wet ingredients into the dry and whisk thoroughly until you have a smooth batter.
  5. Let the mixture sit for 5 minutes to allow it to aerate. This will give you fluffier pancakes.
  6. Heat a non-stick pan to medium heat and when ready, place about ¼ cup worth of batter into the pan. Once bubbles form on top, flip and let that side brown a minute or until cooked through.
  7. Repeat until that batter is all cooked, you may need to turn the heat down some as the pan gets hotter.
  8. Serve with the Peanut Maple Sauce and/or anything that sounds good to you!


Pumpkin is a reliable source of vitamin A, which has been shown to boost immunity. It is full of fiber that will keep you full longer and it has no fat.

Apples as we all know with all their good stuff will help keep the doctor away!

Even the pumpkin pie spices are full of antioxidants and vitamins to keep us healthy!

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