I haven’t made gluten-free pancakes in a long time. I am- typically- not a big breakfast person. A solo slice of golden gluten-free toast glistening with melting cashew butter and a big mug of hot coconut milk chai usually does it for me.
So what possessed me to change my routine? Why did I suddenly have a deep growling desire for pancakes?
In a word: pumpkin.
My favorite cucurbit.
I could wax ridiculously poetic about this humble gourd and what it brings to the grit and gummy landscape of gluten-free land. I could draw you a map of flavor that curves through a forest of cinnamon and nutmeg. I could don a teacher’s cardigan and chart the impact of pumpkin’s inherent cellular moisture on milled non-gluten grains. I could sport an orange baseball cap and pitch you a three act plot line where pumpkin is the hero rescuing the wan, deprived princess in the Kingdom of Celiac.
But instead? I’ll just share the recipe.
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