Tag Archives: pumpkin

Gluten Free Pumpkin Pie Pancakes

Finished pancakes about to be slathered with peanut butter.

Finished pancakes about to be slathered with peanut butter.

I love the Fall because it signals to me that I should start eating pumpkin again.  Now, I love just about any squash but there is something so yummy about pumpkin.  I also really love breakfast.  In fact, I think it is my most favorite meal of the day!  Imagine my delight when I can combine two things I love in one sitting- breakfast and pumpkin?  It doesn’t get much better than that!  That is why I love this recipe for Gluten Free Pumpkin Pancakes.  (I made this recipe with butter and eggs but it is really easy to convert to a vegan recipes by substituting coconut oil for the butter and flax eggs for the chicken eggs.)

These pancakes are amazing because they combine tons of different warming spices like cinnamon, cloves, ginger and nutmeg- perfect to warm and nourish the body on these cold winter days.   These spices signal to me that the holidays are right around the corner!

Ground oats.

Ground oats.

I used my food processor to grind my oats to make the oat flour.  As you can see they still had some oat texture to them.  ( I found when I made subsequent batches that my Magic Bullet NutriBullet worked like a dream to produce really fine oat flour.)  You have to decide if you want your pancakes to have more texture to them or if you prefer a more traditional finely ground flour.  Also, if you have someone in your life with gluten issues, be sure your oats say gluten free on the package. Bob’s Red Mill Gluten Free Whole Grain Rolled Oats is an excellent brand.

We Ingredients.

Wet Ingredients.

I love the amazingly vibrant color of the wet ingredients in this photo.  You always hear about “Eating the rainbow” to maximize health.  When I  look at this picture, I can just imagine all the healthy beta carotene headed into my body with every bite of pancake!   Extremely high in fiber and low in calories, pumpkin is loaded with disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E.

Wet and dry ingredients together.

Wet and dry ingredients together.

Pancakes on the griddle.

Pancakes on the griddle.

Gluten Free Pumpkin Pie Pancakes


  • 1 cups of gluten- free oats
  • zest of half lemon
  • 2 tbs of coconut sugar
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 tsp of cinnamon
  • 1 tsp of ginger
  • 1/4 tsp of cloves
  • 1/4 tsp of nutmeg
  • 1 tbs of flax seed ground
  • 1/2 cup of pumpkin puree (not pumpkin pie mix)
  • 1/2 cup of milk (I used almond)
  • 2 tbs of butter or coconut oil
  • 2 eggs (could use flax eggs)


  1. Place oats in food processor or NutriBullet to grind to flour.
  2. Mix all dry ingredients together.
  3. In seperate bowl, mix all wet ingredients including pumpkin.
  4. Add wet ingredients to dry ingredients.
  5. Stir well.
  6. Cook pancakes on well greased griddle or in a pan. Flipping only after first side is well browned.
  7. These are dense, thick pancakes so they take a little while to cook.
  8. Serve with maple syrup. (In my house, we add a generous dose of nut butter too!)
  9. Enjoy!

This recipe adapted from Cookie and Kate.

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Part III of Introducing Solids to Babies: What to Feed Your Infant

Baby eating plums.

Baby eating plums.


Now that you have determined your baby is ready for solids and you have decided how you want to feed your child, the all important question of what to feed them becomes relevant.

In the recent past, iron fortified rice cereal was often the recommended first food for babies.  This recommendation has started to come under question. Rice and other cereals are a heavily processed food with most of the nutrients stripped out.  Rice cereal, in particular, has recently been called into question due to the presence of arsenic in some rice (AAP, 2003).  There is also some question about a baby’s ability to digest grains due to a lack of pancreatic amylase, the enzyme needed to breakdown carbohydrates.  A baby doesn’t have full pancreatic amylase production until the age of 28 months (Dessinger, 2011).  However, breast milk is a rich source of alpha amylase, offering breastfed babies added digestive help (Lindberg, 1982).  This amylase is unique because it has a broad range for pH tolerances.  This broad range helps the amylase survive the low pH of the stomach and helps digest carbohydrates in the small intestine. Babies also have two other enzymes in their small intestines, sucrase-isomaltase and glucoamylase, which aid in the digestion of carbohydrates (Harrison, 2012).

One more factor to consider in the introduction of grains is the timing of adding them to your baby’s diet.  In 2012, Norris et al conducted a study looking at the relationship between the time of first gluten exposure to the development of celiac disease.  They found that babies fed barley, rye or wheat cereal in the first three months of life had a 5 fold increase in the development of celiac disease over children whose first exposure was between 4-6 months of age.  Children who were not exposed to gluten until the seventh month, had a marginally higher rate of celiac then those children exposed between four and six months.  A similar study looked at time of first wheat exposure and the development of a wheat allergy.  Pool et al  (2006) found similar results about the timing of first exposure.  Both of these studies point to a sweet spot of four to six months of age for first time gluten exposure to decrease the risk of celiac disease or wheat allergy.

Adding grains to your infant’s diet will need to be a personal choice.  If you do decide to introduce them at this time, do not make them the main component of your child’s meals. Vegetables, meat and fruits should be the main course with cereal as a small addition.  Remember an infant’s stomach is only as big as his/her fist.  Adjust your portion size accordingly.   Avoid processed baby cereal.  You can make your own cereal gruel with properly prepared, soaked and sprouted grains such as oats, spelt, rye or barley (Fallon, 2013).  Sally Fallon is an excellent resource for properly preparing grains.

Good first foods for babies include avocado, green beans, squash, egg yolks, carrots, pumpkin, banana, bone broth, sweet potato, shaved organic liver, and pureed meats.  Small amounts of unsweetened goat or sheep’s milk yogurt and fish eggs can also be good additions to an infant’s diet.  If at all possible these foods should be organic and/or grass fed.  Fruits and vegetables should be soft cooked and consist of only one ingredient.   Introduce only one new food every few days so if your child has an allergic reaction you can pinpoint the culprit (Sears, 2013).  If after a couple of days of eating a new food you see no reaction, then you can add another new food.  Signs of an allergic reaction include:

  • Hives or welts
  • Flushed skin or hives
  • Difficulty breathing
  • Swollen tongue, face or cheeks
  • Diarrhea and/or vomiting
  • Loss of consciousness
  • Coughing or wheezing

Allergic reactions can escalate quickly.  If your child is having difficulty breathing, having severe diarrhea and/or vomiting or is experiencing swelling of the face or tongue, call 911 immediately.

Before sitting down to a meal of solid foods, allow your infant to breast-feed or bottle feed first so they are not starving when they sit down and become frustrated with getting the food to their mouths.  As your child becomes more adept at eating solids, you can continue to introduce new tastes, textures and smells. The goal is to get your child to eat the same food you are eating.   If your child refuses a food at first, reintroduce it at a later date.  It often takes a baby multiple exposures to a particular food or texture before he/she likes it (Satter, 2000). Now is not the time to restrict healthy fat.  Fat from fish, avocados, fish oil, breast milk and other healthy sources are necessary for brain development and vitamin absorption (Sears, 2013).

Foods to Avoid

  • Hot dogs, nuts, hard candies and other choking hazards.
  • Foods with added sugar.
  • Cow’s dairy before 1 year of age.  Sheep or goat’s milk unsweetened, cultured (like yogurt or kefir) dairy can be okay in moderation.
  • Honey before 1 year of age.
  • Common allergens such as nuts, wheat, citrus, corn and soy.
  • Peanuts, egg whites and shellfish are also common allergens so care should be exercised in their introduction.
  • Spinach and strawberries have been known to cause reactions in some infants.
  • Care should be used when introducing fish due to the concern with contamination from mercury.  White, small, middle swimming fish should be introduced first.

(For references see first article in the series.)

Photo by Sami Keinanen on Flickr under the Creative Commons license.

This post shared with Homespun Oasis and The Nourishing Gourmet.


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