Wednesday, November 13, 2013

Gluten-Free Pumpkin-Pecan Pancakes


More high-protein, (relatively) low-calorie pancakes! Ever since I figured out how to make pancakes with egg whites, I rarely make the traditional kind. These are moist, filling and honestly, I prefer them over the classic, flour-based pancake!

These are a very slight variation on my most recent banana pancakes. I replaced the bananas with a pretty-much-equal amount of pumpkin puree and amped up the spices. It's a great way to make a dent in the pumpkin pie spice lurking in the back of your spice drawer!

Gluten-Free Pumpkin-Pecan Pancakes
Adapted from my gluten-free banana pancakes.
I used liquid egg whites (not egg substitute), but fresh egg whites will work too (1 large egg white should measure 2 Tbs plus 2 tsp, so you need a lot to get to 3/4 cup). It's true that baking powder is double-acting, but you get significantly better results if you use the batter immediately after adding the baking powder (let it rest too long, and you miss out on the first chemical reaction and "rise").

Serves 2; Makes about 10 small (4-inch) pancakes

1/2 cup rolled oats (gluten-free if necessary) (40 g)
15 grams unsweetened shredded coconut
3/4 cup egg whites
2/3 cup pumpkin puree (160 g)
1 teaspoon vanilla extract
1 1/4 tsp pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon (scant) ground cloves
2 to 4 tbs (approx.) buttermilk or regular milk
1 teaspoon baking powder
1/4 cup toasted pecans, chopped
Real maple syrup for serving

Add oats, coconut, egg whites, pumpkin puree, vanilla, pumpkin pie spice, cinnamon, salt and cloves and blend on high power until combined. Add enough of the buttermilk to thin the batter; you should have a thick, but easily pourable consistency.

Preheat a skillet to medium heat and mist with cooking spray. About a minute before you're ready to start cooking, add baking powder to blender and blend until combined. Using about 3 tablespoons batter for each pancake (I just use a 1/4 cup measuring scoop and don't fill it all the way), add to pan and sprinkle with pecans. Cook until golden brown, 1 to 2 minutes per side. Adjust heat up or down slightly as necessary. Serve with maple syrup.


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Jeff @ Cheese-burger.net said...

I'm stuffing in some gluten free dishes after Thanksgiving and in preparation for Christmas. This is perfect!

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