1tablespoonapple cider vinegar ** (ensure gluten-free if necessary)
2tablespoonsmaple syrup *** (or sub any other liquid sweetener)
Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.
Transfer the flaxseed powder into alarge bowl, along withthe gluten-free flour, baking powder, bicarbonate of soda and mixed spice.
Mix very well, ensuring you’ve got rid of any clumps of flaxseed powder.
Add the almond milk, pumpkin purée, vinegar and maple syrup and mix again.
Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan.
Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
Repeat for the rest of the batter – makes around 7 pancakes.
Best enjoyed immediately, but do keep covered in the fridge for up to a few days.
*You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour. You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder. Store-bought flaxseed meal isn’t fine enough for making these pancakes.**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.***You can omit the maple syrup to make these free from sugar.Freezing instructions:
Make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!