Pumpkin Spice Pancakes {vegan/gluten-free}

In due tribute to the fall season, I have turned a bit "pumpkin crazy". But honestly, I wait all year for the vegetable-that- is-rarely-eaten-as-a-true-vegetable to arrive and it would be a crying shame if I didn't take advantage of it. This recipe was developed on a rainy fall day as my mom was visiting me in New York (hence the flowers on the table - I got a bit fancy and placed wildflowers all over the apartment). As my mom slept peacefully, I was busy in the kitchen filling the apartment with the warm, spicy smell of these pancakes and the earthy scents of vegan maple-sage sausage (I can't give you this recipe because I didn't use one...but let me tell you, I don't like sausage very much and these impromptu patties were delicious). As my mom was learning about veganism (she's already had to learn plenty about my gluten-freeism) I felt like whatever I made better live up to any "normal" person's expectations. From her remarks (yes i know she's my mother but she isn't obligated to say nice things about my cooking) she could "eat vegan everyday if it tasted like this! (she) would never miss meat or anything!" And there you have it; my goal achieved.

{Vegan/Gluten-Free}

PUMPKIN SPICE PANCAKES

1 1/4 c. non-dairy milk (I used hemp milk because I had it, but normally I would use almond milk)

1 tsp. apple cider vinegar

3/4 c. canned pumpkin puree

1/4 c. canola oil

2 tsp. vanilla extract

1/4 c. sweet white rice flour

1/4 c. sorghum flour

1/2 c. oat flour

1/2 c. tapioca flour

1/4 c. potato starch

1/4 c. sugar

3/4 tsp. xanthan gum

1 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon*

1/2 tsp. ground ginger*

1/4 tsp. ground cloves*

1/4 tsp. ground allspice*

Pinch of salt

*(please note that all spices are an estimate as i didn't actually measure them....oops.)

In a medium mixing bowl, whisk the first five (wet) ingredients. In another medium bowl, whisk together the dry ingredients, ensuring they are equally distributed. Gently whisk the dry ingredients into the wet ingredients, breaking up any lumps. Let the batter stand for 3-5 minutes. If the batter seems too thick, add a bit more almond milk until it is to your desired consistency; just be aware that over-mixing can mean a slightly tougher pancake.

Preheat griddle or skillet on medium heat. Spray pan with non-stick cooking oil.

Using a 1/4 c. measuring cup, pour batter onto the hot griddle (you will likely have to spread them out a bit with the back of the measuring cup). When bubbles are on the surface of the cakes, flip and cook a bit longer, until bottom is golden (avoid frequent flipping as over flipping pancakes also makes a tougher cake). Be patient, vegan and gluten-free pancakes take longer than normal pancakes to cook.

Serve with REAL maple syrup and enjoy!

"Roll-Em-Ups" (gluten-free!)

Growing up, "roll-em-ups" were a weekend breakfast staple in my home, much like pancakes or waffles for any child. Halfway between a pancake and a crepe, I later found out that "roll-em-ups" were also called "dutch babies" and "german pancakes." The difference is, we always served these rolled up with powdered sugar and butter, and a squeeze of lemon, as opposed to slices, as many people do. The recipe originates for my great grandma Rishack, a woman I never had the pleasure of meeting, but someone to whom my mother credits her own cooking skills. Before my mother could see over a kitchen counter, my grandmother would set her on her knee at the stove and teach her the secrets of classic german cooking. From a wooden stool, my mother would taste such delights as german potato salad, rouladens, and "roll-em-ups." I've changed the recipe slightly (including coming up with a gluten-free alternative) but the recipe remains nearly identical to the one that was scratched out on an index card all those years ago.

Gluten-free "Roll-Em-Ups"

Serves 2-3

4 eggs

1/2 tsp. salt

2 Tbsp. granulated sugar

2/3 c. flour (1/3 c. tapioca starch, 2 Tbsp. potato starch, 1 Tbsp. oat flour, 1 Tbsp. white rice flour, 1 Tbsp sweet sorghum flour)

1 1/2 tsp. xanthan gum

1/2 tsp. vanilla

1 c. fat-free milk

Preheat oven to 475 degrees.

Whisk salt and eggs in a medium bowl. Blend in remaining ingredients.

Heat a large skillet prepared with non-stick cooking spray over medium heat. Pour in half the batter and let set a bit (not very long, making sure not to brown or over cook). Transfer to the oven very quickly and cook at 475 for 5 minutes. Turn oven down to 400 and cook for 8-10 minutes. Repeat with remaining batter (may cook both roll em ups at the same time, but my oven isn't big enough!). After done cooking, flip upside down onto a large plate. Butter the surface evenly and squeeze a wedge of lemon over the roll-em-up. Sprinkle with powdered sugar. Roll up tightly and cut into four pieces. Sprinkle with more powdered sugar and serve.