i wish pumpkin pancakes photographed better, but the thing is, pumpkin browns deeply. it has a little starch to it, so it tends to get very brown. to be honest, i could care less about the photographs. i had to throw this post on as soon as possible.
i just finished licking my plate clean a few seconds ago and couldn’t wait any longer to write about these pancakes. i’m in love. oh-la-la.
we all know that autumn is here. things are falling to the ground and crunching under our feet. the savory smells of back yard fires lingers in the air. mornings are cold and crisp. gourds are popping up left and right at the farm stands that lead the trail to my morning commute. i now hunger for cinnamon, cloves, ginger, and all of the warm flavors. lately our sunday morning pancakes variations included cream cheese and lingonberry preserves, but i thought i’d try my hand at pumpkin this week to lead us into squash season.
i was inspired by brandon may’s gluten free pumpkin pancakes. i put a few of my own twists on the recipe, including the substitution of protein powder in place of coconut flour. why did i do this? i was curious. i knew that this could be a particularly sweet breakfast and thought that a little protein would help keep my blood sugar level all day. it worked wonderfully! i used pecan meal (ground up a handful of pecans in the processor) and it gave it a little extra fall oomph.
these are a very thin batter, and they could burn easily if you’re not careful. flip them over a bit sooner than you normally would as they get dark very quickly. -you can see in the picture that these are not beauty queen pancakes, but it’s what’s on the inside that counts, right?
i am head over heels in love with these pancakes. i love them more than any other breakfast, including fatty bo-batty sausage. including cheesy omelets. including everything. these are the tops. a smear of apple butter would be a great topping, but i must say: i’ll never defer from heaping mounds of mascarpone and a thin drizzle of maple syrup. what a dreamboat.
pumpkin pancakes oh-la-la
1/2 cup canned pumpkin
1 tbsp vanilla
1 tsp maple syrup
1 scoop protein powder OR 2 tbsp coconut flour
1/4 cup nut flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice (cloves, ginger, cinnamon etc)
3 tbsp room temp mascarpone or cream cheese
warm maple syrup
maybe some chopped nuts
get a skillet going over medium heat. pour a little oil in and let it get hot. put a cookie sheet in the oven at 200f to hold cooked pancakes and keep ‘em warm. place mascarpone or cream cheese in a ramekin or other small, oven-proof dish and put into the oven with warming pancakes.
mix all wet ingredients with a whisk.
mix all dry ingredients with a whisk.
combine the wet and dry and put the batter into a good pourable bowl or pyrex. let the batter thicken for 3 minutes or so before using. you can add an extra scoop of protein powder or coconut flour if it’s still too runny for your taste.
pour batter into smallish sized pancakes onto skillet. these won’t get really firm, so as soon as you can, flip them. don’t burn out the pumpkin flavor! let ‘em stay a little soft inside. i like to keep them warm in the oven (200f) while i fry up the rest of the batter.
serve with cheese and syrup. think about your love affair with pancakes all day.
by the way, the nutritional report on these are pretty great, and you can skip the maple syrup in the batter for an even lower carb count.
per half of this recipe: 275 cals, 17g protein, 15 carbs