Do you ever go through phases with food where you get stuck on one ingredient and use it a lot? Well, I’ve been doing that with pumpkin. When I was trying to come up with an idea for dinner the other night, my husband suggested we have breakfast. That’s when it hit me. Pumpkin pancakes! We hadn’t had any for quite some time and I knew they would be a guaranteed hit with the boys. So, my hubby got bacon duty and I made pumpkin pancakes. I also added 2 secret ingredients…unsweetened coconut and chocolate chips. No syrup or any other sweetener is required and the kids couldn’t stop eating them.
The following is based off of the Pumpkin Waffles recipe from Karina, the Gluten-Free Goddess. One of the changes I made was to the quantity of pumpkin. I didn’t want to only use a partial can, so I amended the recipe to use an entire can. I tweaked the dry ingredients and I also made a few substitutions from her original recipe. In all, I think they turned out well. You know you have succeeded when the kids devour them faster than you can make them!
In a mixing bowl or mixer, whisk together the dry ingredients:
3 cups GF flour mix (I use Bob’s Red Mill)
2/3 cup tapioca starch
1 tsp baking soda
2 tsp baking powder (aluminum-free, gluten-free)
1/2 tsp sea salt
1 tsp xanthan gum
1/2 cup unsweetened, flaked, organic coconut
2/3 cup tapioca starch
1 tsp baking soda
2 tsp baking powder (aluminum-free, gluten-free)
1/2 tsp sea salt
1 tsp xanthan gum
1/2 cup unsweetened, flaked, organic coconut
Add in the wet ingredients to the dry mixture:
1 can (15 oz) canned organic pumpkin pie mix
4 tbs safflower oil (or grapeseed, sunflower seed, etc.)
4 tbs raw honey
2 tsp vanilla extract (gluten-free)
2 organic, free-range eggs (or equivalent Ener-G egg replacer)
3 cups coconut milk (I used So Delicious brand)
4 tbs safflower oil (or grapeseed, sunflower seed, etc.)
4 tbs raw honey
2 tsp vanilla extract (gluten-free)
2 organic, free-range eggs (or equivalent Ener-G egg replacer)
3 cups coconut milk (I used So Delicious brand)
Combine all ingredients and add additional coconut milk or flour a little at a time if needed to get the correct pancake consistency. Heat an electric skillet to 300 degrees and add oil. (I tried this recipe in a regular frying pan and a hotter skillet, and the pancakes turned out too mushy in the middle. Cooking them at a lower, evenly controlled temperature solved this problem.) Use a large ice cream scoop to make perfectly-sized pancakes.
For an added yum factor, fold in 1/2 to 1 cup chocolate chips to the batter mixture. Or, you can just place a few chips on top of each pancake after the batter is placed in the skillet and gently press the chips into the batter before flipping. (The pancakes in the top picture - the bottom 2 - were made by adding chips to the batter while in the skillet. The pictures below show pancakes made without chocolate chips.)
Enjoy!
