So, pancakes are now big news in our house lately. Elle started school full-time a few weeks ago and her three year-old brain is still having trouble wrapping itself around the difference between a weekday and a weekend. We bought a calendar so that each evening we can review whether the next day will be a weekday or a weekend day, but still, she gets confused.
She's conflicted, too, since she (thankfully) loves school so much that she's always hoping it's a weekday. On the other hand, she wants it be be the weekend because weekends mean pancakes. And a few episodes of Thomas the Train. It doesn't get much better than that. At least not if you're three.
Remember in this post for Oatmeal Pancakes with Nectarines and Cherries I mentioned that I had somehow failed to ever make pancakes for my daughter, despite the breakfast treat being a strong tradition in my house growing up? Well let's just say things have changed. After a few encounters with pancakes Elle has become hooked, so now we're making them every weekend. I guess we're making up for lost time.
For a fun, fall-inspired twist I wanted to adapt my go-to pancake recipe to include pumpkin and also to double the yield so there are plenty of pancakes to go around. As with the original, these use oat flour, which can easily be made at home by grinding whole oats in the blender. No need for a fancy high-speed blender, either, any regular blender will work.
If you'd rather skip this step, you can purchase pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). These pancakes are also naturally gluten-free (as long as you use gluten-free oats or oat flour), dairy-free (depending on the milk you use), and nut-free.
But even if you love and eat gluten, dairy, and nuts I think you'll still love these pancakes. They are tender, fluffy, and have just enough spice. They're not too sweet, and are lovely with a drizzle of warm maple syrup, a slather of sunflower or almond butter, or a big dollop of Pumpkin Spice Coconut Whipped Cream. Since this recipe makes quite a few you may end up with extra to freeze for another day. Now everyday can be pancake day!
KID-FRIENDLY ADAPTATIONS
1 | Invite your child to help make the pancakes! She can dump the ingredients into the bowl, and stir everything together.
2 | Cut the cooked pancakes into strips and serve maple syrup on the side for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Nut-Free, Refined Sugar-Free and Freezer-Friendly
PUMPKIN SPICE PANCAKES (GLUTEN-FREE, DAIRY-FREE, NUT-FREE)¼ cup coconut oil, melted (can substitute butter)
1 cup canned pumpkin puree
1 tablespoon apple cider vinegar
2-4 tablespoons pure maple syrup
1 tablespoon vanilla extract
4 large eggs
2 cups whole oats or oat flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
Pumpkin Spice Coconut Whipped Cream (optional)
Instructions
1. In a large bowl stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
3. Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.
5. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
6. Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
7. Serve the pancakes immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup.
*Notes: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep recipe gluten-free.
To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Makes 12-15 medium sized pancakes.
Adapted from Oatmeal Pancakes with Nectarines and Cherries.
SOURCE : http://www.realfoodwholelife.com
