Chef:  Brandi Doming; Vegan 8
Makes:  6 Servings
Prep Time:  30 minutes
Cook Time:  20 minutes
Total Time:  50 minutes

 

 

 

INGREDIENTS

  • ¾  c + 2T strong coffee (I use Illy Ground Espresso), see note below for subbing)
  • ¼ c + 1T pumpkin puree
  • 4 T  pure maple syrup
  • 1 T vanilla extract
  • 1 ¼ blanched almond flour
  • ½ c + 1 T potato starch, (NOT potato flour, I use Bob’s Red Mill)
  • 1 T baking powder
  • 1 T + ½ t pumpkin pie spice
  • ½ t fine sea salt
  • 3 T mini dairy-free chocolate chips (eliminate to make PP)

 

Note:  These are a little more tender than my Life Changing Pancakes since sweet potatoes are starchy and act more binding and there is coffee instead of milk, so just make sure they are cooked well on the bottom with the tops looking fairly dry before flipping.  Pancakes are real finicky, especially gluten-free, so it is best not to sub any of these ingredients.  I you sub, I cannot vouch for the result.   The almond flour provides the moisture and the potato starch makes them light and fluffy.  Other starches do not work as well in these.

DIRECTIONS

  1. First, prepare your coffee and let it cool to room temperature.  Add to a medium bowl with pumpkin, syrup and vanilla.  Stir well until smooth and no more lumps.
  2. In large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining from the starch.  When measuring the almond and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down and then level off.  Or use a kitchen scale for best results.  
  3. Pour the wet ingredients into the dry and stir well until smooth.  Add the chocolate chips if using.  The batter should be fairly thick, similar to a muffin batter.  Very important step:  You must let the batter sit for 15-20, omits before cooking the pancakes.  This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well -cooked pancake.  Trust me on this.  
  4. After 5 minutes (of the 15 minutes) has passed, start heating up a nonstick pan over medium-low heat, closer to low.  Your pan needs to heat up for 10 minutes, so there is even cooking with each pancake.  I chose to use a 4.5 inch round cookie cutter to produce perfectly round and evenly cooked pancakes.  If you do this, place the cookie cutter to produce perfectly round and evenly cooked pancakes.  If you do this, place the cookie cutter on the hot pan and then spray the inside with non-stick spray (WIPE OUT EXCESS WITH A PAPER TOWEL/Esselstyn)   You must use nonstick spray, or the pancakes will stick to the pan.  Once it is ready, add about a ¼ c of batter to the pan and quickly smooth out the top with the back of a spoon.  Let it cook for 3-4 minutes, or until the top is looking dry and the edges are dry and firm.  Flip over and cook another 2 minutes.  If you flip too soon, they will not cook through all the way.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/

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