It’s no secret that my favorite meal of the day is breakfast. Breakfast early, breakfast late, breakfast for brunch, breakfast on the road, breakfast for dinner–I don’t care; I love them all. And of all the beloved breakfast foods, my favorite is pancakes.
Pancakes early, pancakes late, pancakes for brunch–well, you get the idea. In fact, if you follow me on Instagram, you may have gotten the idea that I eat nothing but pancakes (with a side of cute canines, of course). Here are just a few of the pancake creations I posted in recent days (and this doesn’t even include all the savory pancakes):
[Clockwise from top photo: high protein buckwheat pancake with almond butter and apricot jam; teff pancake with almond-carob butter; cooking experimental pancakes; high protein pancakes with quinoa flour and two types of walnut butter; unidentified grain-free pancakes; and teff-based high protein pancakes with chocolate bean butter topping.]
Well, considering it’s October already, I thought it was high time I created a pumpkin pancake. I mean, fall = pumpkin, right?
So, over the weekend, I pulled out all my ingredients, reached for my trusty can of pumpkin purée, and–EGADS!!–discovered I was all out of pumpkin!
[Pancakes topped with extra, uncooked, Butter Tart filling (from recipe in Naturally Sweet & Gluten-Free). Makes a great syrup substitute!]
What’s a pancake-loving gal to do? Well, I went for the next best thing: sweet potato. After all, I already love sweet potato and use it in a host of recipes (including this early recipe for sweet potato-cranberry scones* plus these more recent sweet potato buns), so why not pancakes? And why not kick ‘em up just a notch, and throw in some diced pear and Chinese 5-spice for a slightly exotic flair, too?
(“And don’t forget that we eat sweet potatoes every day, too, Mum, ground up and mixed with our food! So I guess that means we should really taste-test some of these pancakes, too, right?“)**
I decided to adapt the recipe for Fluffy Fruited Pancakes from Naturally Sweet and Gluten-Free, which are my gluten-free version of this pancake. They could not have come out any better! Thick and truly cakelike, they are slightly sweet, aromatic with a little burst of caramelized pear scattered here and there throughout. And then, just for fun, I topped them with some extra filling from the Butter Tarts (recipe also in my book), since I thought it would make a perfect stand-in for maple syrup. (I was wrong; it wasn’t a perfect stand-in. It was BETTER than maple syrup!).
I don’t mind being thought of as the pancake queen if it means I get to eat cakes like these every day. Now that I’ve finally bought some sugar pumpkins for the season, I’ll be able to try these with actual pumpkin next weekend. Or maybe I’ll have to switch to waffles. . . or biscuits. . . or French toast. . . you know, I don’t really care what it is, as long as it’s a breakfast food.
* Yes, I know that spelt is NOT gluten-free. I posted that recipe before I started eating this way.
** And yes, I did share some with The Girls. (“Thanks, Mum.“)
Fluffy Sweet Potato and Pear Pancakes (vegan, gluten-free, anti-candida)
These pancakes offer the perfect use for leftover sweet potato (or pumpkin). I make my own purée from baked sweet potatoes for best flavor, but any kind of unsweetened purée is fine. A light, fluffy, and subtly spiced pancake, they’re great for holiday brunches–or every day.
1/2 cup (120 ml) sweet potato purée
1-1/2 cups (360 ml) plain or vanilla unsweetened soy, almond or rice milk, plus a bit more, if needed
2 Tbsp (30 ml) finely ground flax seeds
1 Tbsp (15 ml) apple cider vinegar
3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic (or use melted coconut oil)
1/4 cup (60 ml) whole psyllium husks
1 large pear, cored and diced into 1/4 inch (.5 cm) pieces
1-3/4 cups (235 g) Ricki’s All Purpose Gluten-Free Flour Mix
2 Tbsp (30 ml) unflavored rice or soy protein powder (or use 2 Tbsp/30 ml garfava or chickpea flour)
1/8 tsp (.5 ml) pure stevia powder, or 1/4 tsp (1 ml) pure stevia liquid*
1 Tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) Chinese 5-Spice Powder (or use cinnamon)
1/4 tsp (1 ml) fine sea salt
In a small bowl, combine the sweet potato purée, milk, flax, vinegar, oil and psyllium husks; gently fold in the pears and set aside.
In a large bowl, sift the flour, protein powder, stevia, baking powder, baking soda, 5-spice powder and salt. Pour the wet mixture over the dry and stir gently to blend; do not overmix (it’s okay if a few dry spots remain here or there). The batter will be very thick, more spreadable than pourable.
Spray a nonstick frypan with nonstick spray, or brush with a thin layer of coconut oil. Heat over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the pan. Use a silicone spatula to spread it out to about 1/2 inch (1 cm) thickness.
Cook for 3-4 minutes on one side, until the edges and most of the top are dry; flip and cook the other side for another 3-4 minutes, until the pancake is deep golden brown. Take care not to undercook or the inside will still be wet. Makes 12-14 pancakes. May be frozen.
Suitable for: ACD All Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, nut free, vegan, can be soy free and nut free.
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