Easy Gluten Free Pumpkin Pancakes
Are you looking for a delicious and gluten-free breakfast idea for the fall season? Look no further than these Easy Pumpkin Spice Pancakes. Made with wholesome ingredients and infused with seasonal spices like cinnamon, clove, nutmeg, and ginger, these fluffy pancakes are the perfect way to start a chilly autumn morning.
To make these pancakes extra special, serve them with maple syrup or top them off with hot apples and So Delicious coco-whip. The recipe includes Young Living Vitality essential oils, like Cinnamon, Nutmeg, Clove, and Ginger, to enhance the flavor profile. You can also substitute Young Living's Pumpkin Spice Vitality Blend for the individual oils.
Whether you're following a gluten-free lifestyle or simply want to enjoy a comforting fall breakfast, these Pumpkin Spice Pancakes are a must-try. Check out the blog post for more fall recipe ideas and a guide to going gluten-free.
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Veggie Soup
Did you know gluten hides in many store bought soups?
Gluten is often found in these soup ingredients:
Noodles
Barley
Thickeners
Seasonings
Making your own soups is an easy way to control the ingredients not to mention when it's made with love it tastes even better!
Gluten is often found in these soup ingredients:
Noodles
Barley
Thickeners
Seasonings
Making your own soups is an easy way to control the ingredients not to mention when it's made with love it tastes even better!
Ingredients:
- Quart of Gluten Free Broth (I chose unsalted to control sodium)
- Small Chopped Onion
- Large White or Sweet Potato Chopped
- 2 Ribs of Celery Chopped
- 1 Can Kidney Beans
- 2 Carrots, Skin Removed and Chopped
- 2 TBL Dried Oregano
- 1 TBL Dried Italian Seasoning
- 2 Garlic Cloves Minced
- Pepper to Taste
- Salt to Taste
Instructions:
1. Short on time? Place chopped vegetables in the microwave for 2 minutes to soften.
OR add olive oil to pan and saute chopped vegetables until soft.
2. Combine veggies, spices, broth into a stock pot. Bring to a boil then simmer 15 minutes to meld flavors.
3. Add salt and pepper to Taste.
OR add olive oil to pan and saute chopped vegetables until soft.
2. Combine veggies, spices, broth into a stock pot. Bring to a boil then simmer 15 minutes to meld flavors.
3. Add salt and pepper to Taste.
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easy apple cider vinegar
Never throw away your apple scraps again! Instead take your scraps, add them to water and honey and in 6 weeks you will have the most delicious apple cider vinegar.
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Our Maple Spiced Nut Bars - are a delightful gluten-free and dairy-free snack that will surely satisfy your cravings for a perfect balance of crunchy, salty, sweet, and a touch of autumn flavors. Indulge in the goodness of carefully selected nuts harmonized with the warm essence of maple and a hint of fall spices.
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Honey Muscadine Grape JamMuscadine jam is delicious over toast or added to your favorite barbecue sauce to bring out sweetness and depth. Create an easy filling for crepes.Muscadines are prolific growers despite the hot, dry summers in North Carolina. As a natural gardener I love that they thrive in this climate and rarely have pest or disease issues that require intervention.Don't confuse Muscadines with table grapes the skin is tougher, the seeds are bigger and the fruit is bigger too! I can fill a gallon bucket in no time.Ingredients- 4 Cups of Muscadine Grapes
- 2/3 Cup of Honey
- 1 TBL Apple Cider Vinegar
- Directions
- Wash Fruit.
- Separate the grape skins from the pulp by squeezing the grapes between your fingers or using the plate method in cook’s notes.
- Put the skins in the food processor bowl and pulse until they are chopped as finely as you like.
- Transfer Muscadine skins to a pot and add 1/4 cup of water.
- Bring to a simmer and cook until the skins have softened about 10 minutes.
- In another saucepan add the grape pulp and bring to a boil.
- Reduce heat and simmer until the grapes release the seeds about 10-15 minutes.
- Pour the grape pulp through a fine mesh sieve into a bowl.
- Force out as much pulp as you can and discard the seeds.
- Add the grape pulp to the pot with the grape skins and stir to combine.
- Add the honey and apple cider vinegar.
- Place the pan on the stove and bring to a boil.
- Cook, stirring often until the jam thickens about 10 to 12 minutes.
- Pour into jelly jars and cool.
- Store in the refrigerator or freeze.
Never miss a recipe!
Cook’s Notes
- 1 TBL of Lemon Juice can be substituted for 1 TBL Apple Cider Vinegar
- Plate method: Put Muscadines between two plates then rock back and forth until the muscadines easily easily pop and then squeeze out the pulp.
- I make small batches of jam and store in the refrigerator.
- Get my gluten free (GF) and Dairy Free (DF) crepe recipe HERE
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By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
