Sometimes, you just need breakfast for dinner. I’m weird like that. I like leftover dinner for breakfast and find it hard to come up with a time of day where bacon and pancakes don’t sound delicious. Especially pumpkin pancakes with apple maple compote. Oh yes.
Now that I have a food blog I’ve been introduced to the wonderful worlds of other food bloggers. Amazing food bloggers, I must say. When I first started my blog I had no idea how many hundreds and hundreds of talented and really innovative food bloggers were out there. I’m subscribed to about one hundred of them right now and have the fantastic privilege of getting a fresh email every time they post. There are some really talented people in this world. And the bloggers I’ve run across are friendly. Can you imagine? In this fast paced, grumpy, world, I can look through someone’s blog, comment on their photos, recipes, stories, and ask questions if I want. And the truly amazing part is that they are thrilled to hear from people and always return a comment. Wow, huh? Pretty fabulous.
This recipe is adapted from HoneyandJam.com who adapted it from 101Cookbooks.com. In the world of blogging, especially food blogging, people are thrilled to have you tweak and try their recipes in different ways. This recipe for the pumpkin pancakes stopped me in my tracks. If there was sound involved you could envision me clicking through my very full email box oohing and ahhhing over all of the cool things people post and then clicking on the pancake post and everything coming to a screeching halt. You know, like when you scratch a record needle off of a record (those of us that are old anyway, remember that) or come to a knee shaking halt on the freeway in the fast lane? Well, that’s what it sounded like in my head when I took one look at Hannah Queen’s pancakes. Oh and as a side note, she’s only twenty one years old. Remember to check out her blog, it’s amazing. She’s a baker and a photographer and her photos are stunning. Make sure you look at her pancake photo, mine simply doesn’t do them justice.
Once again, this recipe is adapted (gluten and dairy removed) from HoneyandJam.com.
Pumpkin Pancakes with Apple Maple Compote
1 Cup Mama’s Almond All Purpose Flour
1 Cup White Rice Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/3 Cup Granulated Sugar
1/2 teaspoon Sea Salt
1 Tablespoon Pumpkin Pie Spice
1/2 teaspoon Xanthan Gum
1 1/2 Cups “Buttermilk” (Almond milk with 1 Tbs. lemon juice, let sit 10 minutes)
1 Cup Pumpkin Puree
2 Large Eggs, lightly beaten
2 Tablespoons Dairy Free Butter, melted
Combine flours, baking powder, baking soda, sugar, sea salt, pumpkin pie spice, and xanthan gum in a medium bowl with a whisk. Add the buttermilk, pumpkin puree, eggs, and melted butter. Stir just until combined.
Cook as you would a “regular” pancake and top with the apple compote below.
Apple Maple Compote
Hannah recommends using 1/2 apple per person. This is very easy and leftovers would also be delicious over a bowl of oatmeal.
Apples (I used Honey Crisp)
Dairy Free Butter
Real Maple Syrup
Place the butter in a hot skillet, slice the apples on top, add a generous sprinkle of cinnamon.
Saute the apples in the butter and cinnamon until aldente, add enough syrup to cover the apples and allow to bubble for a few minutes. Pour over warm pancakes.