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!

Gluten-Free Carrot Cupcakes!

You may recall a gluten-free carrot cake post on my site from last year. Well, it's easter-time again and my sister had been asking for some carrot cake, and I figured any good sister would honor that request. I also hosted a going away party, and since people have something against cutting cake and eating slices of it, I turned my carrot cake into carrot cupcakes to satisfy the masses. The recipe is similar to last year, however, this recipe uses two packages of carrot baby food instead of applesauce and a bit more oil instead of the mayo. I also switched to unsweetened organic coconut flakes (found at whole foods) which I like much better in this recipe than the larger sweetened kind I used last year. I have to say, I like this recipe even more than last year's cake! The cupcakes were very moist - I'm pretty sure no one would have guessed they were gluten-free.

GLUTEN-FREE CARROT CUPCAKES

2-1/2 c. gluten-free flour blend (tapioca starch, potato starch, arrowroot starch, sorghum, garfava flour, sweet white rice flour, oat flour)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1/2 tsp. ginger

2 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. granulated sugar

3/4 c. light brown sugar

4 large eggs, slightly beaten

2 tsp. vanilla

1/2 c. vegetable oil

1 c. (2 plastic containers) of pureed carrot baby food

1 c. crushed pineapple, drained

3/4 c. unsweetened shredded coconut (I actually used a "low fat" coconut, found at whole foods)

1/2. c. (or a little more) golden raisins

3 c. finel grated carrots (I grated them in a food processor and it was extremely efficient)

FROSTING:

1 pkg. (80z.) neufchatel cheese

1/2 c. (1 stick) softened butter

1 tsp. pure vanilla extract

2 c. powdered sugar

TOPPING:

Walnut pieces

DIRECTIONS:

Preheat oven to 350 degrees. Prepare cupcake pans with paper liners. Combine flours, xanthan gum, salt, ginger, cinnamon, nutmeg, baking powder and baking soda in a medium bowl, and stir with a whisk. Combine sugars, vanilla, vegetable oil and carrot puree/baby food in the bowl of an electric mixer, blending well. Add slightly beaten eggs to mixer bowl. Stir in carrots, pineapple, coconut, and raisins. Pour into prepared cupcake pans. Tap pans on counter to level and remove air bubbles. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack and frost when completely cooled. Sprinkle top of cupcakes with walnut pieces, if desired.

FROSTING:

In the bowl of an electric mixer (or with an electric hand mixer), combine cream cheese and butter. Add vanilla and blend. Slowly add powdered sugar to taste.