Monday, September 7, 2015

No-Flip Pumpkin Pie Pancakes Topped w/ Brown Butter Cinnamon Walnut Syrup

Happy Labor Day! This morning I had my No-Flip Pumpkin Pie Pancakes (a new recipe that I created this weekend) for breakfast. I initially began making them one at a time (like traditional pancakes) and quickly scrapped that idea and poured the batter into my skillet and made one big oven baked no-flip pancake instead. I've been spoiled using my no-flip buttermilk pancake recipe and just can't bring myself to stand at the stove and make pancakes one at a time any more. This turned out great. I topped it with Brown Butter Cinnamon Walnut Syrup and a little whipped cream. It was just like having warm pumpkin pie for breakfast. I don't know about you, but I am so ready for fall to get here. I snapped a quick photo below and will post the recipe later today the recipe is posted below. Enjoy!



No-Flip Pumpkin Pie Pancakes

Ingredients:

4 teaspoons apple cider vinegar
1-1/4 cups unsweetened cashew milk
1 cup pure pumpkin (I used Farmer's Market Organic pumpkin)
2 large eggs, lightly beaten
2 tablespoons extra light olive oil or melted coconut oil, plus extra to grease skillet
1 teaspoon vanilla extract
1-1/2 cups blanched almond flour
1/4 cup ground golden flaxseed
1/4 cup PLUS 2 tablespoons Swerve sweetener (or preferred sweetener)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1-1/2 teaspoons ground cinnamon
Few dashes ground nutmeg

Directions:

Preheat oven to 350 degrees F. In a 2-cup sized glass measuring cup, add apple cider vinegar and fill with unsweetened cashew milk to the 1-1/4 cup mark; set aside. 

In a medium bowl, combine pumpkin, eggs, oil and vanilla; whisk in cashew milk. 

In a separate bowl, combine almond flour, ground flax, sweetener, baking powder, baking soda, salt, cinnamon and nutmeg. Add wet ingredients to dry ingredients; stir just until combined.

Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with oil. Pour pancake batter into hot skillet. Cook on stove top for about 3 to 4 minutes. Place skillet into preheated oven and bake for 25 to 30 minutes, or until pancake is cooked and doesn't jiggle in the center when gently shaking the skillet. Let cool in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with syrup or dollop of whipped cream.

*Note: This recipe uses unsweetened cashew milk combined with vinegar to make a dairy free buttermilk substitute. If desired, using 1-1/4 cups of regular buttermilk in place of the cashew milk and vinegar can be used instead. 


            

13 comments:

CyberSis said...

Hi GGC,

This pancake just jumped up to the top of my "queue"! Fabulous!

Julie Marseglia said...

Hi, do you have the recipe for Brown Butter Cinnamon Walnut Syrup? Excited to try this pumpkin recipe!

Gourmet Girl Cooks said...

Hi CyberSis,

I liked it. I think I liked it even better the next day. Hope you enjoy it. :-)

Gourmet Girl Cooks said...

Hi Julie,

It was actually quite simple and you can tweak it however you like. I made enough for 2 servings. I melted 2 tablespoons butter in a very small saucepan (actually it's a butter warmer pan). I added 2-3 tablespoons chopped walnuts and gently heated it until the butter just began to brown, then added 2 tablespoons sugar free pancake syrup, a pinch of sweetener, few good dashes of cinnamon and heated until hot and spooned it over the pancake wedge. I really liked it. It's the kind of thing you would want to make right before serving. :-)

Amy said...

This recipe looks wonderful! Has anyone tried this as either a traditional pancake or waffle? (I don't have an oven proof skillet.)

Nursesheri said...

Wow! ReLly great! Thanks for another wonderful recipe GG!

Nursesheri said...

Sorry the last comment had a misspelled word! Really.

Gourmet Girl Cooks said...

Hi Nursesheri,

So happy you enjoyed them. You are most welcome.

Krisha said...

This was my first ever almond flour cakes recipe so I may have done something wrong...idk, but I baked this in my cast iron skillet for an hour and they did not cook all the way. I ended up making patties and frying them on the stovetop. Flavor is good.

beargramma said...

I've made this recipe three times and had the same result each time. The texture is not consistent with the no-flip berry pancake which we absolutely love. The taste of this pumpkin pie pancake is wonderful - it is the texture I question. I guess I was expecting it to be the same as the other No-Flip pancakes and for me it isn't. I was so disappointed in myself.

Gourmet Girl Cooks said...

Sorry you didn't care for the way it turned out. It is more dense and moist than my no-flip pancake. Sort of like a pumpkin pie. If it's too moist for you I would suggest adding 2 tablespoons of coconut flour to your dry ingredients to help with that. Let me know if I can help. It is different than the no- flip so you aren't doing anything wrong. Hope that helps.

beargramma said...

Thank you for your explanation and now I understand how it is supposed to be. We do love the flavor - never thought of it being more like pumpkin pie. Guess that happens when a person gets older :) Will try your suggestion for the coconut flour next time.

Gourmet Girl Cooks said...

No problem! Hope the coconut flour improves the texture to your liking. Let me know.

Thanks! :-)