Don’t let Fall pass you by without whipping up a few batches of these Gluten Free Perfect Pumpkin Pancakes. Throw in some dark chocolate chips for an extra decadent treat.
Alright, alright, ALRIGHT!
I guess it’s about time I embrace the fact that Fall is here. Living on an island, the concept of “seasons” just kind of escapes my mind. But, since seeing the masses of internet posts about pumpkin this and pumpkin that, I had better accept the fact that the rest of the world is experiencing lower temperatures, autumn colors, and falling leaves.
Actually, come to think of it, last night was the first night in months that I pulled up our comforter while sleeping. I was actually a bit chilly with the sea breeze flowing through our bedroom windows. I remember thinking in my 2 am state of mind, “Is it really starting to cool down here in Hawaii?” I think it is! So maybe we will have a little taste of Fall.
Honest to goodness, I am sitting here typing at the computer with a sweatshirt on. Yes, a SWEATSHIRT!
We went surfing today, and I always get a little chilled after spending time in the ocean.
You guys! That reminds me. Holy cow, you’re not going to believe this. Okay, so obviously I know there are sharks in the ocean. That is an undeniable fact. Whether you see them there or not, they ARE THERE.
But today there was an actual shark sighting right before we got to the beach. Apparently it was a 9-10 foot long shark which means that it was most likely a tiger shark and they are a little more aggressive than other sharks. The lifeguards made everyone get out of the water for the next 2 hours for a safety precaution. Most people on the beach decided to leave, but we stuck it out knowing that we would have the beach to ourselves once the restriction was lifted. Sure enough, once the go ahead from the lifeguard was given, we all bounded into the water to get in some surf time.
What I am actually saying here is that I basically swam with a shark. I mean, wouldn’t you agree with that statement??? I’m just going to tell people that because it sounds really cool, and I am always dying to be considered cool.
Well geez, that was quite the tangent. I meant to stay on the topic of Fall, mainly because I feel it absolutely necessary to introduce you to these Gluten Free Perfect Pumpkin Pancakes, but alas the shark story was just too exciting to neglect.
I’m sure I could find a way to transition from sharks to pancakes, though. Something like, “I sure hope that shark doesn’t crave a little bit of Brielle for breakfast the way that I’ve been craving these delicious chocolate pumpkin pancakes!”
There you have it; connection completed.
But in all honesty, these pumpkin pancakes are just divine. They make the perfect Fall treat breakfast. Actually, they aren’t all too sweet in terms of refined sugar. The pancakes themselves are made with coconut sugar and topped with pure maple syrup. And I used dark chocolate morsels to keep the sugar level lower for my kids. I don’t feel too guilty giving them 1 or 2 of these pancakes for their morning fuel.
These pancakes are quite easy to whip up as well. I have an unspoken rule that fancy breakfasts are for the weekends. I don’t have the time to make a hot meal each morning when we are trying to rush out the door for school and other activities following. But, a few days ago Emry was begging for pancakes and I just couldn’t resist. I had the batter made, pancakes cooked, and mess cleaned within 15 minutes. Not too bad for a warm breakfast.
I usually have issues with pumpkin pancakes because they are either too dense or too wet and soggy. I hate pancakes that haven’t been cooked all the way through. Some batters (cake and brownies) are yummy uncooked, but no way, no how on under cooked pancake batter. That’s just yuck!
I feel like most people put way too much pumpkin in the batter thinking that it gives it more flavor and then it’s hard to cook that pumpkin all the way through. Secret is, go lighter on the pumpkin puree and amp up the pumpkin spices like cinnamon, nutmeg, allspice, and ginger. That’s where the real flavor is. You only need enough pumpkin to give your pancakes that beautiful orange coloring and to keep them perfectly moist, not wet.
Also, I’ve made these using a combo of milk and Greek yogurt which turned out great. I made the following batch using just milk, which turned out just as well. So use whichever method you prefer with whichever ingredients you have on hand. Just make sure that if you omit the yogurt to increase the milk to 1 cup instead of 3/4 cup.
Anyway, I hope that I have posted this recipe early enough that you can get all the batches of pumpkin pancakes in the next few months that your little heart desires. I may be a little behind in the Fall recipe posting, but hey, it’s only the middle of September. There’s still some time.
What is your favorite pumpkin food?
- 3 tablespoons melted butter or coconut oil
- ¼ cup coconut sugar or brown sugar
- 1 large egg
- ¾ cup milk (I used 1%)
- ½ cup nonfat plain Greek yogurt*
- ½ cup 100% canned pumpkin (not pumpkin pie mix)
- ¼ teaspoon vanilla
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon xanthan gum
- ⅓ cup brown rice flour
- ⅓ cup sweet sorghum flour
- ⅓ cup potato starch
- ¼ cup white rice flour
- ½ cup chocolate chips
- Heat skillet over medium low heat (about 4 out of 10).
- In a medium sized microwave safe mixing bowl, melt butter for 20-30 seconds on high until liquid. Add coconut sugar and whisk until dissolved. Add egg, milk, Greek yogurt, canned pumpkin, and vanilla and whisk until smooth.
- In a separate smaller mixing bowl, sift together salt, baking soda, pumpkin pie spice, cinnamon, xanthan gum, brown rice flour, sorghum flour, potato starch, and white rice flour. Add dry mixture to wet and whisk until smooth. Batter will be slightly thicker.
- Spray skillet with cooking spray or coat with melted butter. Scoop ¼ cup batter 2" apart on skillet, spread into circles, and push chocolate chips onto top of batter. Cook for 2-3 minutes until edges are set. Flip and cook 1-2 minutes more until cooked through.
- Serve pancakes warm with desired toppings. Store leftover pancakes in an airtight container in fridge for up to 5 days or in the freezer for up to 3 months.
