It's fall, which means pumpkin everything! So, why not some pumpkin pancakes that are healthy, nutritious and delicious?! In my house, they took the cake.
Made this for my family as Saturday brunch, and it was so good, even my peanut-butter-only eater loved them! This is a decadent treat, BUT falls within the 21 Day Fix eating plan.
21 Day Fix creator Autumn Calabrese and her brother, professional chef Bobby Calabrese, made these pumpkin pancakes live on Facebook, and I happened to catch the video, so I'm sharing the recipe right in time for you to get in on the pumpkin party this fall.
One pancake with the syrup is going to count for 1 1/2 yellows.
Makes: 8 pancakes
INGREDIENTS (for the pancakes):
1 cup gluten-free all-purpose flour
1 tbsp coconut flour
¼ cup pumpkin puree
2 large eggs
1 tbsp baking powder
1 tbsp raw honey
1 cup unsweetened almond milk
½ tsp sea salt
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp ginger
½ tsp vanilla extract
1 cup gluten-free all-purpose flour
1 tbsp coconut flour
¼ cup pumpkin puree
2 large eggs
1 tbsp baking powder
1 tbsp raw honey
1 cup unsweetened almond milk
½ tsp sea salt
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp ginger
½ tsp vanilla extract
INGREDIENTS (for the syrup):
½ cup pure maple syrup
¼ oz bittersweet chocolate (chopped)
2 tsp all-natural peanut butter
Preparation:
½ cup pure maple syrup
¼ oz bittersweet chocolate (chopped)
2 tsp all-natural peanut butter
Preparation:
INSTRUCTIONS
1) Combine maple syrup, chopped chocolate, and peanut butter in a blender and blend for 30 seconds. Add contents of blender to a small saucepan and heat over medium heat, whisking constantly until chocolate and peanut butter have melted and the syrup is smooth and thick, 1-2 minutes. Kill the heat and set aside.
2) Combine AP flour, coconut flour, baking powder, salt, nutmeg, cinnamon, and ginger in a large mixing bowl and stir to combine.
3) Combine pumpkin puree, eggs, honey, almond milk, and vanilla in a small bowl and whisk to combine.
4) Add wet ingredients to dry ingredients and whisk just until a smooth batter forms.
5) Heat a non-stick, or cast iron pan over medium heat, spray with non-stick spray and wipe out with a clean paper towel so that only the thinnest layer of grease remains.
6) Add ¼ Cup of pancake batter to pan and cook until bubbles in center of cake begin to set, approx. 2 minutes.
7) Flip cake and cook an additional 1-2 minutes until underside is browned. Remove to a plate, then repeat process with additional batter until all pancakes are finished.
8) Top each pancake with 1 TBSP of peanut butter cup syrup and enjoy!
2) Combine AP flour, coconut flour, baking powder, salt, nutmeg, cinnamon, and ginger in a large mixing bowl and stir to combine.
3) Combine pumpkin puree, eggs, honey, almond milk, and vanilla in a small bowl and whisk to combine.
4) Add wet ingredients to dry ingredients and whisk just until a smooth batter forms.
5) Heat a non-stick, or cast iron pan over medium heat, spray with non-stick spray and wipe out with a clean paper towel so that only the thinnest layer of grease remains.
6) Add ¼ Cup of pancake batter to pan and cook until bubbles in center of cake begin to set, approx. 2 minutes.
7) Flip cake and cook an additional 1-2 minutes until underside is browned. Remove to a plate, then repeat process with additional batter until all pancakes are finished.
8) Top each pancake with 1 TBSP of peanut butter cup syrup and enjoy!
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