There’s just something about the mixture of cinnamon, allspice, nutmeg and pumpkin that makes me feel as if I’m sitting in Grandma’s kitchen. I know all about the dangers of having ‘food associations,’ but there are some I don’t want to give up. It’s not just about the food–it’s about the free refills of love that come with Grandma’s pumpkin bread.
So when the days are gray and pumpkins are plentiful, there’s nothing to do but play with Grandma O’s pumpkin bread recipe. I’ve successfully managed gluten-free bread loaves with her recipe, and this month the challenge has been to alter it into pancakes.
As usual, I experimented with a little trial and a LOT of error. One unspeakable batch refused to cook, and was thus unwittingly served beautifully brown and crispy on the outside, with a soggy mess in the middle–imagine cracking open a can of pumpkin puree and eating it with a spoon.
However, on Sunday I finally managed the perfect balance between pumpkin flavor and finicky gluten-free flour mix. Thus, Keri’s Comforting Pumpkin Pancakes were born.
The Raw Materials
3 cups Bob’s Red Mill Pancake Mix (for a family of 6)
1 egg or substitute
1 tsp Cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1 cup coconut milk (or one can, added slowly to proper consistency)
3/4 cup pumpkin puree (fresh pumpkin is delicious but a can works too, if you’re short on time)
1 tsp Agave nectar
2 tsp Pure Organic Maple Syrup (please do not sully this recipe with ‘syrup’ containing corn by-products)
As wil all my recipes, add more spice if you like it. Personally, I enjoy a tad more nutmeg and maple syrup than the average bear, so taste the batter frequently, and use your own judgement. (*Batter-taster is at his or her own risk…author is not liable for salmonella or any other kind of weird disease you may get from your raw egg–for a safer bet, go organic!)
Beat egg and coconut milk together, then add pancake flour until mixed. Add pumpkin puree, agave nectar and maple syrup until mixed. Sweeten the deal by adding your allspice, nutmeg and cinnamon. If your batter is too thick, add more coconut milk or supplement with rice milk. Batter should not be too runny, nor to thick.
Wipe down your griddle with a tiny bit of oil and warm to medium-high. When a drop of water sizzles on the griddle, add your dollop of pancake batter. Cook until the edges are firm and the middle loses its shimmy.
Say a quick prayer and flip the pancake, cooking 3-4 minutes longer, or until the bottom is brown when you peek at it. Remember, gluten-free flour takes longer to cook than wheat flour, so be patient!
Serve with a side of maple syrup and prepare to hear, “Yum! These are great!”
You can thank my Grandma O for the inspiration!