Sunday, April 19, 2009

GF Pumpkin Pancakes



So they may not be the pretties, fluffiest, fill your soul with candy and puppies pancakes, but whenever I can find a good Gluten Free recipes that doesn't require 20 different types of flour and 2 scoops of xantham gum, I'm happy. I'm even happier when the recipe calls for pumpkin.

For those of you who can, you can try substituting the GF flour with regular flour. I'm sure the results will be quite similar (and quite similarly delicious!)

I used a recipe that I found here, but I modified it slightly to make the batter slightly more workable.

GLUTEN FREE PUMPKIN PANCAKES
Makes about 8-10 pancakes
(T= Tablespoon, t= Teaspoon)

1 1/4 C GF Flour (I used a mix of Brown Rice, Garbanzo, and Fava Bean flours)
2 t baking powder
1 t pumpkin pie spice (Or 1/2 t cinnamon, 1/4 t ground cloves, 1/4 t nutmeg)
1/2 t salt
3 T of brown sugar
6 T of pumpkin puree (or pumpkin pie filling)
2 T melted margarine
1 1/4 C milk or water + keep adding more liquid until the batter is still thick but pourable
1 egg

Optional Toppings: Cinnamon & Sugar, Powdered Sugar, Maple Syrup, Whipped Cream. On mine I used a mix of Cinnamon & Sugar and Maple Syrup, but that's only if you want to feel like a squirrel on crack after.

DIRECTIONS:

In a medium bowl, mix together the dry ingredients.
ADD the pumpkin and egg. Stir.
ADD the 1 1/4 C of milk. Stir.
ADD the margarine. Stir it again.
ADD whatever more liquid you need. Stir.

Grab your favorite frying pan or griddle (I used a medium cast iron skillet, but I would suggest something more in the non-stick area for ease of flipping) and set it on the stove at medium low to medium heat. Use your favorite form of pancake lubrication (e.g. margarine, vegetable oil, spray) and toss in a liberal amount for each pancake. Once the cooking platform is hot, use a ladle to pour about 1/4 C of the batter in, and use the back of the ladle to carefully spread it out before it starts to set. Doing this gives you a lot of control of the size, thickness, and shape of your pancake.

AS SOON AS you can get your flipping device (spatula, heat proof) underneath the pancake stably, flip it over! These will brown fairly quickly, a lot quicker than a normal pancake. This is the whole reason I thinned out the batter, so that the cakes will cook all the way through without burning the outside and without having to cook at such a low temperature that you'd be having pancakes for dinner, as delicious as that may be. Once the reverse side is browned, plop your pancake down onto whatever delivery device you desire. If you're serving a lot of people, warm up your oven to about 200-250 degrees and stick the pancakes on a sheet pan. It'll keep them nice and warm without overcooking them!

Preferred with:
Drink: Cranberry Juice
Music: Po Pi Po- Miku Hatsune

4 comments:

Vianegativa said...

Holy cow! That looks like it could eat babies. Actually it looks like it already had its fill...

Looks good though :)

Haslin said...

oooh pancakes + pumpkin = always awesome. <3

Saurou said...

ooo nomnom.

also, your music?? that chick looks like she just might be gogogadget-handjob'ing that juice o.O

The Davynator said...

@ Via - Hahaha! Yeah, it totally could eat babies. Total sugar high after eating that, but it was all worht it for the NOMS.

@Has - Totally, man *fistbump*

@Saurou - So much nom ;D

Hehehe. She totally is, but you know you like it. Kekeke