Pumpkin Pancakes for Fall
- Admin
- Oct 18, 2017
- 4 min read
Hey y'all! Finally feeling like fall in the south! And this gal is so excited! No lie I felt cold this last Sunday and my heart felt as if it was going to burst with happiness as I pulled out my sweatshirt! The Sartain Kitchen begins to crank out some tried and true classics in this season; such as soups, chilis, baked goodies, and of course pumpkin spice everything! Yes, I am THAT person, except I do not really do much pumpkin spice latte out of the home, more like I make everything from pumpkin and add pumpkin pie spice to everything I can get away with! And y'all, the candles this time of year... can you guess what is burning in my home most days????? HA!
Recently I made my pumpkin pancakes for the kiddo, first time ever. Oh my, he loved them so much I decided this recipe is not only meal plan worthy, but also blog worthy. So yet again another recipe coming your way and I hope it finds a place on your breakfast plate this fall! As always, if you are looking for the recipe without all my added comments and notes, feel free to scroll down! No hard feelings, get the goods and go!
First of all, start with a small bowl to whisk together your dry ingredients: stevia, baking powder, cinnamon.
In a larger bowl, whisk together eggs, egg white , pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
When it comes to coconut oil it is preferable to select the unrefined option, which would require melting in pan or microwave.
Add the dry ingredients to the liquid mixture, stir well. It may still be clumpy after mixing, this is normal. Do not do what I did! I clearly was distracted by little doodle bug and put the dry ingredients in the large bowl and liquid in the small bowl, note picture! Oops.
Now it is time to add the flour, and this is where the notes/comments really begin. I try to use quite a bit of coconut flour in our home. Mostly because I love the flavor it adds, but... it most definitely does not always work out in my favor. I have quite a few baking flops with coconut flour, mostly because the texture can be very grainy. And this recipe is no exception. The finished product has an amazing flavor, but if you are after the good ole fluffy pancake, I would select a wheat flour. But I would also like to point you in the direction of a whole grain variety, unbleached.
This weekend I made the pancakes with coconut flour and whole wheat flour; the hubby and tiny man preferred the wheat option.
In regards to amount of flour used for the recipe, the variation (1/4-1/2 cup) is to accommodate whatever flour you decide to use. I suggest slowly adding in the flour until the texture is desirable for pancakes.
Heat a griddle or skillet to medium-high heat, cover with non-stick cook spray. Add enough batter to make 3-inch diameter pancake. You should be able to see when it is time to flip the cake, but if you are not familiar with making pancakes, suggest starting with three to five minutes before attempting to flip to other side. You can use spatula to lift one side prior to actually flipping, this will help you to see if pancake is ready to be flipped. Both sides should be golden brown as pictured.
Suggest serving pancakes with vanilla greek yogurt. These pancakes are sweet enough and have enough flavor where syrup is not needed to enjoy! Even a toddler will enjoy these pancakes with a side of yogurt, check out my small fry devouring his cake!
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For comparison I have both wheat flour and coconut flour pancakes picture; you can note the wheat pancakes have more "fluff" to them (second picture with yogurt on top of cakes).
And just for fun for my momma readers, this is how I made this recipe the ENTIRE time, on both mornings. In The Sartain Kitchen my sous chef attaches to my side, and tries to supervise every move. But what is mom life without your little helper "helping".
Pumpkin Pancakes
Yield: 3-4, 3inch diameter pancakes
¼ cup pumpkin puree
3 tablespoon unsweetened almond milk
½ tablespoon Stevia or other sweetener of choice
2 full eggs + 1 white
1 tablespoon melted coconut oil
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon baking powder
¼ - ½ cup flour of choice (1/2 c suggested for whole wheat flour, ¼ c suggested for coconut flour)
non-stick cook spray
In small bowl whisk together stevia, baking powder, cinnamon. In separate bowl whisk together eggs, puree, almond milk, oil, vanilla. Add dry ingredients to wet, stir until combined. Slowly add in flour until desired consistency.
Heat griddle or non-stick skillet to medium heat. Coat pan with non-stick cook spray. Pour batter onto skillet/griddle until about 3-in diameter pancake. Cook 3-5 minutes until bottom is cooked and then flip. Repeat with remaining batter.
Nutrition Information per 3-inch diameter pancake
*Calculated with coconut flour
Calories: 150
Total Fat: 9g
Sodium: 94mg
Total Carbohydrates: 8g
Fiber: 4g
Protein: 7g
Sartain Notes:
If made with coconut flour, recipe falls into Gluten Free
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