Sugar and spice and everything nice. These pancakes are not only delicious but also gluten-free. They are perfect for breakfast or Sunday brunch, especially during the fall season. Add a hot cup of Pumpkin Spice Coffee, warm apple cider, or mimosa, and you are on your way to a great start to your Sunday morning. 

 

Yield approximately 16 small pancakes

 

3 apples, peeled, cored, and cut into small chunks

2 pears, peeled, cored, and cut into small chunks

2 Tbsp butter

¼ cup orange juice

2 Tbsp coconut sugar

½ tsp cinnamon

¼ tsp nutmeg

¾ cup water

 

1½ cups almond milk

1 cup pumpkin puree

1 egg

2 Tbsp vegetable oil

2 Tbsp white vinegar

2 cups 1:1 gluten-free flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp salt

Avocado oil

Maple syrup (optional)

 

 

For the compote, place the apples and pears in a skillet on medium heat. Add the butter and orange juice and sauté until the liquid has been absorbed. Next, add the coconut sugar, ½ tsp cinnamon, ¼ tsp nutmeg, and water. Simmer the fruit until it is soft and most of the liquid has been absorbed. Remove the pan from the heat. 

 

For the pancakes, mix together the milk, pumpkin, egg, oil, and vinegar in a bowl. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, ½ tsp cinnamon, ½ tsp ground ginger, and salt. Pour the dry ingredients into the pumpkin mixture and whisk to combine. 

 

Heat a nonstick skillet or griddle on medium-high heat. Drizzle with a bit of avocado oil and pour a ¼ cup of batter onto the griddle turning once until both sides are golden brown and cooked through. Continue the process until you have cooked all the pancakes. Place the cooked pancakes on a baking sheet with a clean dishtowel on top to keep them warm. 

 

Serve the warm pancakes with the compote on top of each stack and drizzle with a little maple syrup.

 

Just Salt It, and enjoy!