“I’m not a chef, I’m Italian”- David Rocco

Tuesday, October 2, 2012

Pumpkin Pecan Pancakes

Ahh, summer is over and fall has arrived. I’m sure a lot of people are sad to see the summer slip away, but all I can think about are beautiful fall evenings with that lovely brisk chill in the air, preparing for Halloween and Thanksgiving and oh yeah, my favorite fall produce. I’m mostly taking about beautiful orange vegetables. Pumpkins, squash, sweet potatoes and the non orange ones like kale, cauliflower and mushrooms. I love using these ingredients to make fantastic fall and winter meals. Whether I’m making a squash soup, kale and sausage stir fry, sweet potato gnocchi or pumpkin pancakes….which I just happen to be preparing today!

I absolutely love pancakes, they are my favorite of the breakfast carb trio (pancakes, waffles and French toast!!) and I love when Fall comes around because it is just another excuse for me to experiment with more pancakes!! These pancakes actually taste like eating a slice of pumpkin pie, I’m not even kidding. The outside is a bit crispy (from all the butter on the griddle of course) and the inside is slightly soft, almost like the texture of pumpkin pie. Besides using pureed pumpkin, I also use classic pumpkin spices and some maple extract to amp the flavor even more. With a little pure maple syrup, these are just perfection. The spices aren't overwhelming at all, they are just right! And this recipe is so easy to make, it’s a fun way to get your kids to help out!!

As I have mentioned, I try to do what I can with my recipes to adapt them and make them a bit healthier. I love to eat, so why not make food a bit better for you, right? So with this recipe, I use coconut milk in place of regular milk and coconut flour in place of wheat flour making them a wonderful breakfast treat for anyone with a milk or gluten allergy or if you are on a low carb/paleo diet. I also find that with the spices and extracts, there is no need for sugar, it’s just sweet enough.

Pumpkin Pecan Pancakes
1 and ¼ cup coconut flour
2 tsp. baking powder
½ teaspoon cinnamon
½ teaspoon salt
1/8 teaspoon pumpkin pie spice
1 cup coconut milk
6 tablespoons pumpkin puree
2 tbsp. melted butter
1 tsp. maple extract
1 tsp. vanilla extract
1 egg
1 cup of pecans

Whisk together the coconut flour, baking powder, cinnamon, salt and pumpkin pie spice. In a separate bowl, mix together the coconut milk, pumpkin puree, melted butter, maple extract, vanilla extract and egg. Fold the pumpkin mixture into the dry ingredients. 

Melt a lot of butter on a griddle over medium heat. Allow the griddle to heat for at least two minutes, Pour the batter into cute little circles (or big circles, you pick!) and sprinkle the pecans directly on top of the pancakes and cook for around 4 minutes on each side. If you are on a low carb diet, enjoy these with a pat of butter, an extra dash of cinnamon or some pumpkin butter and if you’re not on a diet, then a little pure maple syrup is classic. Please comment and let me know what you think! Buon Appetito!!