These pancakes are a spin off my favorite Gluten Free Banana Walnut pancake recipe! We desperately — yes, I said WE desperately — wanted PUMPKIN pancakes for the past week or so. Despite Mr. Zucchini Runner posting this pic to Facebook today…
…he wanted them just as much as I did! So these came about from a need to FEEL like it’s fall in AZ, despite still reaching temps in the triple digits. Which reminds me, we did a trail run last night that was HOT, HOT, HOT! Second day into the Autumn Equinox and I was overheating on a night run. It left my stomach upset the rest of the night, so I ate a super light dinner. I made up for it tonight with these bad boys however. I must say, the sore stomach was worth it for these views.
Ok, back to the task at hand. PANCAKES. These are the perfect way to kick off fall and enjoy some in season pears! Have fun with it and enjoy!
This recipe will make ~ 13 pancakes
Combine in a large bowl:
2 2/3 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour* (see below)
2 tsp baking powder
1 tsp baking soda
1/2 – 3/4 tsp. pumpkin spice (depending on your taste buds)
1/2 tsp salt
Combine in a separate, small bowl:
3/4 c. pumpkin puree
3/4 pear chopped (I used a d’Anjou; save the rest to top your pancake stack before serving)
2 cups water (add more or less depending on desired consistency of pancake)
2 flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water; combine and set aside for 5-10 minutes)
2 chia “eggs” (2 tbsp chia seeds + 6 tbsp water; combine and set aside for 5-10 minutes)
1 tsp vanilla extract
1/3 c. chopped pecans
extra virgin, unrefined coconut oil for the griddle or pan
*If you are new to gluten-free baking, I would purchase the Bob’s Red Mill Gluten-Free flour. It is a great combination of flours: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. It’s a great value to get the right combo of flours in one bag. If you are familiar with gluten-free baking however, feel free to use your favorite combo of flours.
Preheat a griddle to 390ºF
Once you have everything combined in their separate bowls, with nuts and pears chopped and ready to go, add the liquid ingredients to the dry using a large spoon. (A whisk will be a mess…) At this point you can add more water if you want a runnier pancake. Fold in chopped pecans and chopped pears.
Use coconut oil to coat your griddle, before dropping 1/3 c. of batter onto the griddle. Gently push it down with your measuring cup to flatten it out like a pancake. Let cook for about 5 minutes, or until the edges start to turn golden brown. (These won’t bubble like traditional pancakes…) BEFORE you flip them onto the other side, coat the pancake with a little bit of coconut oil using a basting brush (or coconut oil spray if you want). Because these are gluten free, and contain no fat, they stick like CRAZY if you don’t oil them enough. We like to use extra virgin, unrefined coconut oil because it is one of the most stable oils due to the saturated fat content. It’s also a medium chain fat, so your body burns it as fuel right away, versus storing it elsewhere in your body.
The pears were SO good!!
Lastly, I topped our pancakes with a pumpkin syrup recipe from my friend Kristin’s (Cook and Run with Kristin) latest blog post. It MADE the pancakes for sure! Fall was in the air in our house tonight, despite the temps.
I wasn’t planning on posting this to the blog, but after the first bite, I kind of knew I had to. So you’ll have to excuse the sparse photos, with terrible lighting, I was really, really hungry and didn’t want to wait any longer to eat!
Do you ever eat breakfast foods for dinner?