My friend Potter, recently went for breakfast a the Neighborhood Restaurant. This is a local family owned breakfast joint located in Union Square, right down the street from Bloc 11 Cafe, where he and I both work. Potter and I share a love for all things pumpkin and he was going on and on about these pumpkin pancakes he had there, my mouth was watering just listening to him….
Bloc 11 Cafe courtyard: Scarecrows need coffee too!
Of course, this lead me to an inner baking challenge, something I set myself up for on the regular,ha! I was determined to come up with delicious gluten free and/or on the healthier side pumpkin pancakes. King Arthur Flour’s gluten free pancake mix was on sale at Shaw’s, so I used this as the base for my pancake recipe. In another effort to ensure a successful gluten free recipe I researched online, but had no luck. I even posted an outcry to my foodie friends on Facebook, which yielded no recipe results… my determination grew.
In true Jess fashion, as Kate would call it.. I just made my own recipe up, ad-libbed and hoped for the best. And as luck would have it, they came out perfectly! Success.
#yum
Guten Free Buttermilk Pumpkin Spice Pancakes
Makes 8 – 4″ round pancakes
Ingredients
1 1/3 cup King Arthur Flour gluten free pancake mix
1 cup organic or local whole milk (I used High Lawn Farm from Lee, MA)
1 tsp Bragg’s organic and raw cider vinegar
1 large organic egg
3 TBS 100% pure canned pumpkin (not pumpkin pie mix)
1/2 TBS organic virgin coconut oil (melted)
1/2 tsp pumpkin pie spice
1) Measure out the milk and add the cider vinegar to it, making your own buttermilk. Let sit for 3 – 5 minutes.
2) Whisk together the egg, pumpkin, buttermilk mixture, and coconut oil.
3) Whisk in the pancake mix and pumpkin pie spice.
4) Allow the batter to sit for 10 minutes to thicken.
5) Preheat a griddle or large flat grill pan. I used our gas stove and set the burner on 6.
6) Grease pan with a square of organic butter.
7) Scoop the batter by the 1/4 cupful or I used a #16 dough/portion scoop onto the lightly greased pan.
8) Cook for 1 – 2 minutes, until bubbles form on the tops of the pancakes and the bottoms are golden brown.
9) Flip and cook for 1 – 2 minutes on the other side. Serve hot, with organic butter and organic warm pure maple syrup.
These pancakes came out amazing, and you can’t even tell they are gluten free! There is a slight pumpkin undertone with just the right amount of spice to add to the flavor, but not mask the pumpkin. I would make these again in a heartbeat. The recipe made 8 full sized pancakes and a tiny silver dollar sized pancake, the perfect size to split between Stevie and Ollie and they gobbled it right up 🙂
Notes:
– This recipe could be made dairy free by substituting the milk for coconut, soy, or almond milk and replacing the butter with Earth Balance
– A great side, as pictured above is Applegate Farms Organic Sunday Bacon. (I cooked it in the oven on 400 for 15-18 mins on a parchment lined baking sheet*) *Oven baked bacon credit goes to our friends Laurie & Gabe 🙂
– Substitution suggestions for toppings: Maple Cream, Pumpkin Butter, or Baked Spiced Apples.
Cutest Pumpkins Ever!
Happy Fall!
sippetsandsharpies 