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Ancient Grain Pumpkin Pancakes

These pumpkin pancakes are made with a batter that features millet and teff flour, offering a nutty flavor and hearty texture. The pancakes are cooked on a griddle until golden brown, resulting in a crispy exterior with tender, moist insides. They showcase fall's seasonal pumpkin and warm spices, with a light crunch from the grains.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free teff flour or whole wheat if tolerated
  • 1/2 cup millet flour for crunch and nuttiness
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup canned pumpkin pure pumpkin puree
  • 1 1/4 cups almond milk or dairy milk of choice
  • 2 tablespoons honey or maple syrup optional for sweetness
  • 2 tablespoons olive oil for batter and cooking

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the teff flour, millet flour, baking powder, cinnamon, nutmeg, and salt until well combined. This forms your dry mixture with even spicing and leavening.
  2. Add the pumpkin puree, almond milk, honey, and olive oil to the dry ingredients. Whisk everything together until the batter is smooth, slightly thick but pourable. Let it rest for a couple of minutes to allow the grains to hydrate and the mixture to thicken.
  3. Heat a non-stick skillet or griddle over medium-low heat and lightly brush with olive oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3–4 minutes.
  4. Gently flip the pancakes using a spatula and cook for another 2–3 minutes until golden brown and cooked through. The pancakes should be crispy on the outside with a moist, fluffy interior filled with hearty grains.
  5. Remove the pancakes from the skillet and keep warm. Repeat with remaining batter, adding more oil as needed, until all pancakes are cooked.
  6. Serve the pancakes warm, with your favorite toppings like maple syrup, fresh fruit, or nuts for extra flavor and crunch.

Notes

Adjust heat as needed to prevent burning. Resting the batter helps develop the textures. Feel free to add extras like pecans or cranberries for variation.