Tuesday, November 19, 2013

Gluten Free & Dairy Free Pumpkin Pancakes

I have been dairy free for the last six months. Believe or not the hardest thing for me to give up was the half & half creamer I put in my hot tea every single morning. I tried different dairy free milks (almond, soy & coconut) but they just were not thick enough to really make my hot tea taste even remotely normal. Then I found So Delicious brand Coconut Milk CREAMER! Ohhh...I was so excited. It was just what I needed to start my day out hot tea with CREAM and sugar! 

About two weeks ago, I saw this at my local Whole Foods:

Be still my heart! PUMPKIN SPICE COCONUT MILK! It is a LIMITED EDITION flavor so you must go out ASAP and find it at a local grocery store. Here is my version of the recipe for pumpkin pancakes using So Delicious Pumpkin Spice Coconut Milk. The original recipe is printed on the back of the carton of the Pumpkin Spice Coconut Milk carton. I chose to make my pancakes gluten free as well.

Gluten Free & Dairy Free Pumpkin Pancakes

1 & 1/2 cup gluten free flour blend
3 tablespoons sugar 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup pumpkin puree
1/2 very ripe banana, mashed
1 cup So Delicious Dairy Free Pumpkin Spice Coconut Milk
1 tablespoon vegetable oil (I used Canola Oil)
Extra vegetable oil for pan
1/2 cup chopped walnuts or pecans

**Note** I omitted the ginger and nutmeg that is in the original recipe because the Pumpkin Spice Milk has spices already in it. If you would like a super pumpkin spice tasting pancake you may add 1/4 teaspoon ginger and 1/4 teaspoon of nutmeg when you are mixing the dry ingredients.


Whisk dry ingredients together in a medium size bowl and set aside. In another bowl, whisk the wet ingredients together. Add wet ingredients to the dry ingredients until just combined (do not over mix). If adding nuts, fold them into the batter and set aside.

Lightly oil a large skillet with the vegetable (or canola) oil and preheat over medium heat. Pour 1/4 cup increments of batter onto to skillet. Cook 2-3 minutes or until edges are lightly brown and firm. Flip and cook an additional 2-3 minutes until golden brown. Top with your favorite syrup...I used real maple.

I could fit three pancakes at a time in my skillet. I used a gluten free flour blend instead of all-purpose
flour. When cooking and baking with gluten free flour, you typically need to cook/bake things longer. I cut the middle of one of the pancakes to make sure it was done before taking off the stove. 


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