This recipe also includes a syrup recipe. I haven't decided if I am going to make this syrup yet or not, but you could certainly substitute maple syrup or even a dusting of cinnamon sugar instead!
Autumn's Pumpkin Pancakes with Peanut Butter Syrup
For Syrup:
½ cup pure maple syrup
¼ oz. bittersweet chocolate, chopped (approx. 2 tsp.)
2 tsp. all-natural peanut butter
½ cup pure maple syrup
¼ oz. bittersweet chocolate, chopped (approx. 2 tsp.)
2 tsp. all-natural peanut butter
For Pancakes:
1 cup gluten-free all-purpose flour
1 Tbsp. coconut flour
1 Tbsp. baking powder
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp. raw honey
1 cup unsweetened almond milk
½ tsp. pure vanilla extract
Nonstick cooking spray
1 cup gluten-free all-purpose flour
1 Tbsp. coconut flour
1 Tbsp. baking powder
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp. raw honey
1 cup unsweetened almond milk
½ tsp. pure vanilla extract
Nonstick cooking spray
For Syrup:
1. Combine maple syrup, chocolate, and peanut butter in a blender; cover. Blend for 30 seconds.
2. Add syrup mixture to small saucepan; heat over medium heat, whisking constantly for 1 to 2 minutes, or until chocolate and peanut butter have melted and syrup is smooth. Remove from heat. Set aside.
1. Combine maple syrup, chocolate, and peanut butter in a blender; cover. Blend for 30 seconds.
2. Add syrup mixture to small saucepan; heat over medium heat, whisking constantly for 1 to 2 minutes, or until chocolate and peanut butter have melted and syrup is smooth. Remove from heat. Set aside.
For Pancakes:
1. Combine all-purpose flour, coconut flour, baking powder, salt, nutmeg, cinnamon, and ginger in a large mixing bowl; mix well. Set aside.
2. Combine pumpkin, eggs, honey, almond milk, and extract in a small bowl; whisk to blend.
3. Add pumpkin mixture to flour mixture; and whisk just until a smooth batter forms. Set aside.
4. Heat a nonstick (or cast iron) skillet over medium heat. Lightly coat with spray; wipe out with a clean paper towel so that only the thinnest layer of spray remains.
5. Add ¼ cup of pancake batter to pan; cook for approx. 2 minutes, or until bubbles in center of pancake begin to set. Flip pancake; cook an additional 1 to 2 minutes, or until underside is browned. Remove to a serving plate.
6. Repeat process with remaining batter until all pancakes are cooked.
7. Top each pancake with 1 Tbsp. syrup and enjoy!
1. Combine all-purpose flour, coconut flour, baking powder, salt, nutmeg, cinnamon, and ginger in a large mixing bowl; mix well. Set aside.
2. Combine pumpkin, eggs, honey, almond milk, and extract in a small bowl; whisk to blend.
3. Add pumpkin mixture to flour mixture; and whisk just until a smooth batter forms. Set aside.
4. Heat a nonstick (or cast iron) skillet over medium heat. Lightly coat with spray; wipe out with a clean paper towel so that only the thinnest layer of spray remains.
5. Add ¼ cup of pancake batter to pan; cook for approx. 2 minutes, or until bubbles in center of pancake begin to set. Flip pancake; cook an additional 1 to 2 minutes, or until underside is browned. Remove to a serving plate.
6. Repeat process with remaining batter until all pancakes are cooked.
7. Top each pancake with 1 Tbsp. syrup and enjoy!
No comments:
Post a Comment