This is a favorite weekend breakfast in our home. The idea to add pumpkin puree was born from a batch of too-dry gluten-free pancakes, and it stuck! We very rarely make any other variety of pancake.
I start out by making the compote, as it will need a bit of time on the stovetop. While the compote simmers, you can whip up your pancakes.
Compote Ingredients:
2 Apples, Peeled and Diced
1/4 Cup Granulated Sugar
1 Tbsp. Cinnamon
1 Tbsp. Cornstarch
Pinch of Salt
1-2 Cups Water
Compote Directions:
Place apples, sugar, cinnamon, cornstarch and salt in a small sauce pan over medium heat.
Allow the apples to cook for several minutes while the mixture becomes thick.
Slowly add water, a few tablespoons at a time, allowing the mixture to thicken again in between. I never measure the water, and prefer to just continue adding water until the texture looks right. You want the sauce to be thick, but able to flow over the edges of your pancakes, like syrup.
Reduce the heat to low, and let the mixture simmer while you make your pancakes.
Pancake Ingredients:
1 1/2 Cups Bob's Red Mill Gluten Free Pancake Mix {Pamela's, etc. will do nicely}
1 Tbsp. Cinnamon
1 tsp. {freshly ground} Nutmeg
1 Egg {apple sauce would work well if you're vegan}
3/4 Cup Almond Milk
1 Tbsp. Canola Oil
1 Can {15 oz.} Pumpkin Puree
Pancake Directions:
Whisk flour mixture and spices in a medium bowl.
Add egg, almond milk and oil, mixing thoroughly until there are no lumps in the batter.
Stir in the pumpkin.
Cook pancakes as you normally would {I prefer to use my electric skillet at about 350 degrees}, taking care to spray the pan to avoid sticking. Because ALL aerosol oil products contain soy, I use a Pampered Chef Kitchen Spritzer. It allows me to put in my own oil, then pump, pump, pump, and spray a mist of oil.
To serve, top pancakes with apple compote.
Those look delish!
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