A few weeks ago, I made up some pumpkin pancakes in my newly gluten-free state and they were so good, it was like eating pumpkin pie for breakfast.
I posted a quick picture of my accomplishment on my Instagram feed and a friend asked for the recipe. I am so glad she did and that I wrote it down in the comments because I have been referring back to that picture for the recipe on an almost weekly basis to remember what I did.
The only thing is that the recipe is getting buried in my feed by my daily postings of pictures and it is getting trickier to find it. So I decided to blog it here, purely for selfish purposes, to have it at my fingertips easily. I also realized that I really need to update my recipes page on here with several of my more recent creations so everything is organized and easy to find. My goal is to get that done sometime this week, but we will see.
Gluten Free Pumpkin Pie Pancakes
• 2 cups Pamela’s gluten free baking and pancake mix
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 2 Tbsp brown sugar
• 1 egg
• 1 1/2 cup milk (more if necessary to thin to the right consistency)
• 1 cup pumpkin purée
• 1 tsp vanilla extract
Mix all ingredients together.
Spoon out onto a warm, buttered griddle.
When batter starts to look done at the edges, flip and cook the other side for a few minutes until golden on both sides.
Remove to plate, top with maple syrup and enjoy.
I was trying to make this apple stuffed pancake recipe that was described on a couple different blogs I found, but when the technique proved too difficult for me, I decided to go another direction.
These are kind of a cross between traditional pancakes and hash browns. I don’t really have a recipe for them to share, but I can describe what I did.
I started out with a basic pancake batter recipe. In my case, I used Jamie Oliver’s one cup pancakes. Then I added grated apples, rolled oats, very thinly sliced almonds and sunflower seeds until the batter was just holding everything together. I spooned it out on the heated pan prepared with butter and flattened with the back of the spoon into a pancake shape. Once browned on one side I flipped it and browned the other side.
They’re pretty hearty with some crunch and lots of texture.
Edited to add: I guess I was in a bit of a rush to share this recipe. I’ve made these enough times now that I’ve perfected the ingredient amounts. Hope this helps and is a little more specific than my vague instructions above.
-1 cup flour (I am currently using a multigrain mix of whole wheat and leftovers from our gluten-free days, use whatever you have)
-1 tsp baking powder
-1/2 tsp baking soda
-3/4 cup milk
-2 tbsp maple syrup
-couple dashes of cinnamon or pumpkin pie spice (optional)
-1 or 2 (depends on the size) firm apples or Asian pears
-1/4 cup sunflower seeds
-1/4 cup thinly sliced almonds
Every year about this time, IHOP has pumpkin pancakes on their menu, but I don’t know about you, I’m just not into being overcharged for a plate of grease. I’d much rather have my kitchen filled with the smells of Autumn loveliness and be able to have some say over what ingredients go into my food.
I decided this morning when I woke up that I really wanted some pumpkin pancakes. I searched online for recipes, but only came up with really decadent things requiring eggs beaten to stiff peaks or soufflé. Nine on a Saturday morning, especially a Saturday morning followed by a week of dealing with a sick child, is not the time I want to practice my soufflé making or whip up something complicated. Maybe that makes me less gourmet, but I think I’m probably just like most other moms out there on this one.
So I improvised. I really like Trader Joe’s Multigrain Baking and Pancake Mix. However, if you are used to Bisquick, these pancakes definitely come out quite a bit more dense. To offset that, I usually water down their pancake batter recipe with extra milk until the batter reaches a consistency that is more like Bisquick pancake batter. So this time instead of adding extra milk, I added a can of pumpkin pie mix. It was perfect!
• 2 cups Trader Joe’s Multigrain Baking Mix
• 1 cup milk
• 2 eggs
• 1 can organic pumpkin pie mix
Whisk together ingredients until mostly smooth. There will be some small lumps, but you don’t want to over mix the batter or your pancakes won’t be fluffly.
Pour about 1/4 cup per pancake onto a lightly greased and preheated griddle. Cook until golden brown on each side.
Dress with syrup or whipped cream or whatever it is you usually put on your pancakes.