Well, I don’t know about you but I love FALL! I know I know…I’ve already told you that! But what the heck?! The other day Michael and I went out for a hike at one of our favourite places, Sulphur Springs, in Ancaster. It’s such a peaceful and tranquil place, not to mention breathtakingly beautiful. After our long walk we were both starving!! We went home and decided to make some of my infamous pancakes! These pancakes are so delicious you’ll have your family begging you to make them everyday!!! Whenever we have them on our Brunch menu at Kindfood, they sell out within minutes! Our customers have been known to wait in the blistering cold for these pancakes on a Sunday Morning…yes they’re that good! It’s an amazingly simple recipe, and an absolute go to for me and my Mom, Kelly Childs.

One of the best things about these pancakes is that they’re HEALTHY!! They’re 100% gluten free and vegan. They’re also completely sugar free (..that is until you indulge in some Pure Canadian Maple Syrup…one of my vices I’ll admit). These pancakes contain coconut oil, one of the most powerful super-foods on the planet. Coconut oil is an antioxidant that helps neutralize the effects of free radicals in your body, and helps to keep your body alkaline…or in other words, balanced and healthy! A lot of people worry about the high fat content of coconut oil..but the fact of the matter is that it’s a plant based medium chain fatty acid, which means your body uses it right away as energy, unlike animal based fats that clog your arteries…Yuk!

Fun fact: Studies have shown that with increased consumption of coconut oil (about 1 tbsp per day), you can actually LOSE weight!! The coconut oil speeds up your metabolism! Cool eh?

Not a big fan of pumpkin? No Problem! These pancakes are great because you can make them with Pumpkin Puree during the fall season or mashed Bananas during the Spring and Summer seasons. The pumpkin gives the pancakes a rich earthy flavour, and the bananas give them a light and creamy flavour. I LOVE them both ways!!

Here’s the recipe!

Wet Ingredients

3/4 Cups Plain Milk Alternative of Choice (Rice, Hemp, Coconut, or Soy)

¼ cup Pumpkin Puree (or can use mashed bananas after the fall season!)

1/4 Cup Coconut Oil, (melted). Plus Some for the Skillet

2 Tablespoons Flax Meal

3 Tablespoons Coconut Nectar

2 Teaspoons Lemon Juice

1 Teaspoon Organic Vanilla Extract

Dry Ingredients 

1 ½ cups of Gluten Free Flour (I use Bob’s Red Mill)

½ cup Arrowroot Starch

¼ TSP Nutmeg

¼ TSP Cinnamon

1 TBSP Baking Powder

½ tsp Baking Soda

¼ tsp Sea Salt

Mix wet well with wooden spoon. Mix Dry ingredients well with whisk

Mix dry into wet and stir until smooth. Add a little more milk if necessary.

Heat a medium size skillet on medium heat. Add 1 tsp oil and let it get hot. Scoop 1 small ladle sized portion on the skillet and flip when you see small bubbles begin to form!! It should take about 3-5 minutes in total for both sides to be done.

Top with your favourite fresh seasonal fruit, and some pure maple syrup and your good to go! Bon Appetite!!

I hope you enjoy this recipe as much as I do!

Happy Fall!

Xo

Erinn