WILD RICE AND OAT FLOURLESS PUMPKIN PANCAKES

Don’t expect a light and fluffy pancake like the previous recipe; this is a stack of hearty, healthy sustenance for cold weather. Restyle for a savory take with steamed spinach (see Notes) and a poached or fried egg, or keep it classically sweet with a river of maple syrup and pat of butter. How you adorn these griddlecakes is really up to you—peanut butter, jam, yogurt, banana slices, and whipped cream all come to mind as fair partners (likely best not all at once though).

You’ll need to cook the wild rice ahead, which may seem fussy, but you may cook the pancakes entirely ahead, as well. Once cooked, individually freeze pancakes on a parchment-lined baking sheet, store in a zip-top bag in the freezer, and reheat in the oven when you’re ready to enjoy. With no flour or wheat to hold everything together tightly, these pancakes are delicate (but gluten-free); a gentle hand rules the griddlecake pan. Be careful and confident when flipping.

Makes 5–6 pancakes

1 cup pumpkin purée

2 large eggs

1 teaspoon vanilla

1⅓ cups cooked wild rice (see Notes)

½ cup large-flake rolled oats (not instant)

½ teaspoon baking soda

¼ teaspoon ground nutmeg

¼ teaspoon salt

oil or unsalted butter for cooking, plus more for serving

maple syrup, for serving

Preheat oven to 200ºF. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, mix pumpkin, eggs, and vanilla. Mix in remaining ingredients until well combined. Rest batter for 5 minutes.

To cook pancakes, heat a large nonstick griddle or nonstick skillet to medium; wipe a thin layer of oil or butter. Scoop ⅓ to ½ cup portions of batter on pan, smoothing into a ½-inch high round. Cook for 3 to 4 minutes, carefully flip, and cook for 2 minutes longer. Transfer to prepared baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter, adding a thin layer of oil or butter with each batch for cooking. Serve hot with additional coconut oil or butter and maple syrup.

NOTES

To cook wild rice: In a medium saucepan, bring 4 cups water and 1 cup wild rice to a boil. Reduce to a simmer, partially cover, and cook for 40 to 50 minutes, until tender and grains are burst. Drain into a fine mesh sieve and measure out amount as per recipe instructions. Use leftover wild rice in salads, oatmeal, burgers, quick breads, muffins, or as a fast side dish with a touch of butter and salt.