Wow, Thanksgiving was already over a week ago! Tis the season that time truly does seem to fly.
Presumably like you, I spent the holiday weekend consuming heaps of Thanksgiving leftovers, spending time with loved ones and shopping up a storm. Also like many of you, I had a ton of ingredients left over from my holiday baking and cooking feats. So, I put on my thinking cap and began to concoct some new recipes to ensure the ingredients did not go to waste! Here is one recipe that I devised, which uses one of my favorite ingredients of all time – pumpkin:
Gluten-Free, Dairy-Free Pumpkin Spice Pancakes
Beginning in September, manufacturers, coffee shops, juice joints and restaurants seem to add “pumpkin spice” to just about everything. It’s ubiquitous! As the calendar moves into December, most of the population seems to be “over” the pumpkin craze and already have moved on to December flavors like peppermint, cinnamon spice, gingerbread, etc.
Not me! I consume pumpkin all year round. It’s a staple ingredient in my smoothies, baking and other recipes. Pumpkin is actually one of the healthiest vegetables around. This exciting vegetable, which is part of the squash family, is low in calories and packed with fiber, antioxidants, minerals, vitamins and flavonoids galore. These nutrients are why I try to use pumpkin as much as possible in my cooking/recipes. Click here to learn more about the amazing benefits of pumpkin.
The one recipe I’ve always wanted to tackle is a pumpkin pancake recipe. It’s been years since I’ve eaten pancakes, although I have often craved them. I have never been a fan of the pre-packaged, gluten-free pancake mixes due to some of the suspect ingredients added to the mixes. My only alternative to ever enjoying pancakes again was to make my own.
So, I experimented and came up with the recipe below. Since this recipe is a bit rich, I only suggest reserving it for special occasions, holidays or to satisfy a fierce craving. I also tend to make the pancakes on the smaller side – to prevent from over-indulging.
Pumpkin Spice Pancake Recipe with Toasted Pecans Recipe
What you’ll need:
- Baking sheet
- Mixing bowl
- Measuring cups/spoons
- Mixing spoon
- 1 1/2 tablespoon of coconut oil
- 1 tablespoon of olive oil
- 1/2 cup pecans
- 1/3 cup coconut flour
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or coconut milk or cashew milk or blend)
- 3 large eggs
- 4 tablespoons of canned pumpkin (not pumpkin pie mix)
- 1 teaspoon real maple syrup
- 1 1/2 teaspoons pumpkin pie spice (Trader Joe’s has an excellent one)
- Pinch of sea salt
- Preheat oven to 350°.
- Spread pecans on an ungreased baking/cookie sheet. Sprinkle olive oil over pecans and bake for 5 minutes. Remove from oven.
- In a large mixing bowl, add the almond milk, eggs, canned pumpkin, vanilla extract and maple syrup. Mix together.
- Stir in coconut flour, pumpkin pie spice and the pinch of sea salt. Mix until lumps have disappeared.
- Heat a skillet or griddle over medium-low heat. Add coconut oil to the skillet or griddle. Once coconut oil melts, add pumpkin pancake batter to the skillet or griddle at the size that you prefer.
- The first batch will take longer than subsequent batches. Watch the first batch closely, when the bottom appears to lightly brown (typically takes about 4 minutes with the first batch), flip the pancake until the second side is lightly browned. With subsequent batches, it should take about 2-3 minutes for each side to lightly brown. Add more coconut oil if needed.
- Once finished, sprinkle each pancake with a few toasted pecans and drizzle the pancake with real maple syrup.
I may be late to the Pumpkin Spice party this year, but this is a recipe that can be enjoyed all year round! The pumpkin transforms these pancakes into a recipe that packs a healthy dose of nutrients. Now, that my pumpkin pancake craving is satisfied, I am suddenly craving peppermint….hmmm.