Pumpkin Maple Pancakes. What could be more apropos for breakfast on a brisk Autumn morning? These delicate pumpkin pancakes kissed with the sweetness of maple syrup make for an easy and satisfying October meal.
There are a few tricks to creating a perfect plate of pancakes; and, it takes a bit of practice to really nail the technique. I certainly had a few years where my pancake making was–ehem–rough around the edges. But, once you get these essentials down, you’ll too be an expert pancake-maker. You may even begin to host brunches each Sunday just to show off those flawless flapjacks!
For Perfect Pancakes:
1) Make sure the heat stays at a constant temperature throughout the cooking of the entire batch. A burner that is heated too hot or too low can, and will, result in breakfast calamity. I generally recommend cooking pancakes at medium heat, but it does depend on the recipe… so follow those directions, carefully!
2) For best results, use 1/2 teaspoon coconut oil/margarine per two 4 inch pancakes. Coat the hot pan with oil before each new drop of batter and only cook one batch at a time. A silicone brush is great for coating the pan quickly and easily. Drop the batter onto the pan immediately when the oil has coated the pan.
3) Don’t try to squeeze too many pancakes in the pan/on the griddle. You’ll need room to flip them without breaking the cakes and this will prevent several blobs of batter from running together.
4) Do not try and flip over a pancake that doesn’t want to flip. You have to keep a close eye on them, but when they are ready, you’ll notice small holes forming on the tops of the cakes where the batter is still wet. This usually takes about 1 1/2 to 2 minutes. Once this happens, take a very thin spatula and jiggle just a small edge of the pancake from the pan. If the pancake lifts easily and the spatula slides underneath without resistence, the pancake is ready to flip. The middles are usually the last to cook through. If it’s not ready to flip you’ll have batter on your spatula, on the pan, and in the sink… and no pancakes. Patience and a watchful eye are key.
Pumpkin Maple Pancakes – Vegan & Gluten-Free
- 1 cup sorghum flour
- 1/2 cup besan (chickpea flour)
- 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoons sea salt
- 1 teaspoon cinnamon
- Pinch cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon allspice
- dash nutmeg
- 1 1/4 cups pureed pumpkin
- 1/2 tablespoon ground chia seeds mixed with 2 tablespoons water
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 cups unsweetened almond milk
In a large bowl, whisk together the sorghum flour, besan, brown rice flour, potato starch, xanthan gum, baking powder, baking soda and sea salt. Make a well in the center of the flours and then stir in the rest of the ingredients, only adding a little almond milk at a time, until all is incorporated. Whisk together until very smooth.
In a large non-stick griddle or frying pan, heat 1/2 teaspoon coconut oil over medium heat and coat pan with hot oil. Drop 2 to 4 pancakes (1/4 cup batter each), depending on the size of your range/pan and quickly but gently swirl the pan to make the batter of the pancakes spread out into even circles, about 4 inches wide.
Let cook, without disturbing for about 1 1/2 to 2 minutes, or until the pancake easily slides off the pan with the help of a thin spatula.
Flip over and continue to cook the other side of the pancake for about 1 additional minute, or until both sides are speckled with dark golden brown patches. Repeat until all the batter has been cooked.
Stack high and serve with maple syrup.
Makes about 17 pancakes.