So most of these recipes are of my own creation, inspired by other recipes that used gluten, but reworked and experimented with until I got gluten free versions that were close or even better than their glutenous rivals. If you’ve been cooking gluten free for a while now you know that results vary depending on brands and ingredients so feel free to post suggestions or variations of these recipes on my blog. I would love to hear feedback. My recipe lists aren’t very fancy with nutritional info, but hopefully you all find something that makes your gluten free lifestyles easier. Eventually, if my toddler ever lets me take a break while eating, I will remember to take snap shots of each recipe during dinner.
PUMPKIN BUTTER PANCAKES WITH PECANS -makes about 8 four inch pancakes
For this recipe I used the base recipe for pancakes from the back of the King Arthur Gluten Free All-Purpose Baking Mix. At first I tried using canned pumpkin and they turned out fine, but didn’t have the strong pumpkin flavor I was looking for. Pumpkin is like drugs for me. I crave it all year long. Anyway, one day I decided to substitute canned pumpkin for homemade pumpkin butter that I picked up at an orchard nearby and OMG! what a difference. Most pumpkin butter has some spices already added in, but I proceeded to add more to kick it up a notch and I’d say that was a good call because these are sooooo yummy. Definitely not good to get hooked on these if you have no will power and need to lose weight, but being able to make a delicious pancake the whole family loves is very comforting and perfect for a Fall breakfast during times the regular folks who can eat gluten are visiting. King Arthur Gluten Free flours really are the best. No one can tell these are gluten free!
King Arthur Gluten Free All-Purpose Baking Mix
1/2 tsp. cinnamon
1/8 tsp. cloves
1/2 cup pumpkin butter
1/2 cup coarsely chopped pecans (optional to be sprinkled on top of cooking pancake)
coconut oil for greasing pan or griddle (use more for crispier edged pancakes)
♦ Preheat frying pan on medium heat or griddle to 350 degrees.
♦ Follow directions on the back of the King Arthur Gluten Free All-Purpose Baking Mix box to make the batter except before stirring in the wet ingredients add the spices to the flour and blend them to incorporate them into the flour.
♦ Mix the wet ingredients in, specified on the back of the King Arthur Gluten Free flour blend, plus the addition of a half a cup of pumpkin butter. Don’t over mix, just until it is blended.
♦ Set the batter aside and let rest for 10 minutes. This helps the pancakes get a better rise. While you’re waiting chop the pecans. Set aside.
♦ Grease your pan with coconut oil or whatever oil you choose. Wait a couple minutes for it to heat up. Use a soup ladle to pour each pancake onto the preheated pan or griddle.
♦ Immediately sprinkle chopped pecans onto the uncooked side of each pancake. The reason I do this instead of just mixing it into the batter is because when you flip the pancake the exposed side of the pecan will touch the pan and become toasted. It totally enhances the flavor of the nut!
More recipes to come within the next few weeks. Check back soon!