Pumpkin or Jack-O-Lantern Pancakes

By kelseyll

You may be tempted to think pumpkin would make a dense and heavy pancake but you would be wrong in this case. Feast your eyes on these autumn beauties and celebrate the passing of pumpkin season in delicious style! Put mini-chocolate chips in for eyes and a mouth, and these suddenly become Jack-O-Lantern Pancakes and your kids will beg for more!

Ingredients

• Ingredients:
• 1 cup Jules Gluten Free™ All-Purpose Flour
• 3 Tbs. dairy or non-dairy milk powder (Dari-Free® Milk Powder) OR almond meal
• 1 Tbs. granulated cane sugar
• 2 1/2 tsp. gluten-free baking powder
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 cup apple cider (not apple cider vinegar!) or apple juice or orange juice
• 6 Tbs. pumpkin purée
• 2 Tbs. vegetable oil
• 1 egg (or favorite egg replacer)
• 1/4 cup chopped pecans (optional)
• high heat oil for frying (unless using non-stick pan)
• chocolate chips if making Jack-O-Lantern Pancakes (Enjoy Life® allergen-free mini chocolate chips)

Details

Adapted from blog.julesglutenfree.com

Preparation

Step 1

Whisk flour, milk powder, sugar, baking powder, salt and spice (plus pecans, if using) together in a large bowl. In a separate bowl, stir together remaining ingredients. Gradually stir the liquid mixture into the dry ingredient bowl.

Heat a griddle or skillet to medium heat and pour just enough oil into your pan to barely cover the entire surface (note: if using a non-stick pan, oil is not necessary). Heat, then spoon batter onto the hot oil in the size and shape you desire. Cook until the batter begins to bubble, then flip; cook the second side until lightly browned. If making Jack-O-Lantern Pancakes, feel free to add food coloring if you like them looking very orange. Also be sure to cook slowly at a lower temperature so that the faces do not get too darkened and the chips don’t get too melty … or they’ll look like scary Jacks!

Serve with powdered sugar and cinnamon on top, or just with pure maple syrup.