Tag Archives: pumpkin

Gluten Free Pumpkin Pie Pancakes

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.

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Spoon out onto a warm, buttered griddle.

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When batter starts to look done at the edges, flip and cook the other side for a few minutes until golden on both sides.

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Remove to plate, top with maple syrup and enjoy.

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Gluten Free Pumpkin Granola Muffins

It’s that time of year, time for all things pumpkin. Thanks to Pinterest I’ve been trying new things, but I really should whip out some of my tried and true favorites because there have been some seriously awful flops.

Today I was craving pumpkin muffins since I can’t enjoy the Starbucks Pumpkin Cream Cheese Muffin anymore (sniff, sniff, tear). After a little searching on Pinterest with lots of dead-end and spam links (don’t even get me started on the problems with that site), I decided to try to adapt this recipe from The Yummy Life and it worked out pretty well. I decided to forego the granola streusel topping though and I cut back on some of her amounts for sugar and spice.

Ingredients
• 1 3/4 cup Pamela’s gluten-free baking mix
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp pumpkin pie spice
• 2 eggs from pastured chickens
• 1/2 cup packed brown sugar
• 1/2 cup plain whole milk yogurt
• 1 can (minus 3 Tbsp that I used in another recipe yesterday) pumpkin purée
• 2 Tbsp butter, melted
• 1/2 cup chopped (with a hand chopper) gluten-free granola (I used TJs loaded fruit and nut kind and it had a lot of big chunks which is why I chopped it first)

Preheat oven to 400. Toss all the ingredients in your stand mixer, mix until combined. Spoon into paper lined muffin tins. Bake for 20 minutes or less. (I recommend less. I followed the 20 min and wound up with some extra crispy tops.)

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Pumpkin Pancakes

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!

Pumpkin Pancakes
Ingredients
• 2 cups Trader Joe’s Multigrain Baking Mix
• 1 cup milk
• 2 eggs
• 1 can organic pumpkin pie mix

Directions
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.

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