Gluten Free Holiday Pumpkin Oatmeal Pancakes

Holidays stressing you out and wreaking havoc on your waistline? Check out these pumpkin pancakes with cranberry relish! Pumpkin is detoxifying and soothes the mind while the cranberries aid digestion. A perfect combination for the holiday season and throughout the fall and winter. These pancakes are moist and satisfying without feeling burdensome on your digestion. Drizzle with maple syrup and garnish with a dollop of plain yogurt and a sprig of mint for a beautiful brunch presentation for family and guests.

Makes 8 pancakes
Dry Ingredients
1 cup instant oats
4 tablespoons white rice flour
2 tablespoons millet flour
2 tablespoons arrowroot flour
1 tablespoons glutinous rice flour
2 teaspoons baking powder
1 teaspoon flax seeds, ground
½ teaspoon Himalayan salt

Pumpkin Spice
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon ginger

Wet Ingredients
¼ cup full fat coconut milk
2 eggs
1 tablespoon sunflower oil
2-4 tablespoons water
2 tablespoons molasses
½ cup pumpkin purée

In a medium bowl, whisk together the oats, white rice flour, millet flour, arrowroot flour, glutinous rice flour, baking powder, flax seeds and salt.

In a small bowl, mix together the cinnamon, allspice, cloves and ginger.

In a blender, combine the coconut milk, eggs, oil, water, molasses, pumpkin purée and pumpkin spice blend.

Pour the blended ingredients into the bowl of dry ingredients, stirring until just combined. The batter will be thick, but pourable.

Measure about ¼ cup batter onto the pan, spreading out into a circle using a back of a spoon. Cook until a spatula inserted underneath easily slides under and the batter does not stick to the pan. Cook the other side until golden. Remove from pan and keep warm on a plate in the oven.

Repeat until all the batter is finished.

Serving suggestion: Top with cranberry relish, cinnamon, maple syrup or yogurt.
Make ahead: The oat flour mix can be made ahead and stored in an airtight container in the refrigerator for up to 2 months.
Freeze: Cooked pancakes can be sealed in an airtight container and frozen for up to a month. When ready to use, thaw in the refrigerator overnight and cook over low heat to desired temperature.

Get the recipe for cranberry relish and other healthy recipes in The Essential Ayurvedic Cookbook.


About cranberries:
Cranberries are high in vitamins C, E, K and fiber. They have anti-fungal and anti-viral properties and can be used to combat Pitta disorders such as skin rashes, toxic blood, burning urination and edema. Cranberries are known to be diuretic, alterative (blood-cleansing) and hemostatic (stop hemorrhaging). Due to the blood-cleansing and infection-fighting qualities of cranberries, they are considered Pitta-balancing. Sour and astringent, cranberries have a warming energetic and are pungent in their post-digestive effect. The sour taste is energizing and strengthens digestion by increasing agni (the digestive fire) and the body’s circulation.

About pumpkin:
Ripe pumpkins reduce Pitta energy and balance Vata. They are sweet, grounding and somewhat cooling, but the energetics can be warmed up with cooking, ghee and spices. Unripe pumpkins should be avoided as they can aggravate all three doshas and are hard to digest.

Pumpkins are detoxifying. They cleanse the bladder, sharpen the intellect and induce calm. They are beneficial in a variety of mental imbalances and in reducing stress and agitation.

Seasonal weakness in the lungs and large intestine often arise during the fall as allergies, asthma and constipation. Pumpkins relieve dampness and support digestive, respiratory and overall health.

Pumpkin is a fiber rich fruit that is high in anti-oxidants such as vitamin A, C and E. Vitamin A supports healthy skin and immune health, while fiber helps to balance blood glucose levels. Pumpkin also contains minerals such as magnesium and potassium which help balance blood pressure and relax muscles to protect the circulatory system. Low in fat and rich in anti-inflammatory omega-3 fatty acids in the form of alpha-linolenic acid. In ayurveda, pumpkin is beneficial for: cancer prevention and treatment; blood sugar balance and insulin regulation; healthy cardiovascular and heart health.

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