PUMPKIN PANCAKES: How to make perfect pancakes.

October 11, 2019October 15, 2019

PUMPKIN PANCAKES: How to make perfect pancakes.

PERFECT PUMPKIN PANCAKES: When the leaves start to turn colors and there’s a little chill in the air, who doesn’t think of pumpkins. This recipe is great for fall or any season. Start the day with some healthy wonderful tasting plant-based pancakes. I had a basic recipe but wanted to tweak it so that we could make the PERFECT pancake. So the new revised recipe is below. And below that are step-by-step PIX so that, you too, can make the PERFECT PANCAKES.

Pumpkin Pancakes Recipe:
Serves: 8-10 medium (4 1/2 inch diameter pancakes) || Prep Time: 15 minutes || Cook Time: 15 minutes

1/2 cup whole wheat pastry flour
1/2 cup whole white wheat flour
1 tablespoon flax seed meal
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2/3 cup non-dairy almond milk (shake container)
1/2 cup pumpkin puree (Farmer’s Market Organic Pumpkin)
3 tablespoon aquafaba (chick pea brine)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 medium lemon (juice only)
Options: Maple Syrup, nuts and fruit

Cooking Directions:
Combine first six dry ingredients – flours, flax seed meal, baking soda and spices in a medium bowl. In a small bowl, combine six liquid ingredients and mix well. Pour the liquid ingredients into the dry ingredients and mix for about 60-90 seconds until it becomes a thick batter. Do NOT over-mix or the pancakes will fall flat, ask me how I know.

Let the batter settle for about 10 minutes before cooking. In the meantime, preheat a non-stick skillet on medium-high until droplets of water bounce on the skillet surface.

After the batter has rested and the skillet it hot, add batter with a ladle to the hot skillet. When bubbles form on top of the batter, check the underside of the pancake with a spatula to see when it has lightly browned, then flip over and cook the underside. It will take about 30 -60 seconds for each pancake to cook.

Flip the finished pancake onto a plate, top with fruits and/or nuts and drizzle a bit of maple syrup over the pancakes. Yum, happy healthy eating!

A stack of delicious pumpkin pancakes with maple syrup and walnuts. This recipe batter made 10 pancakes. Can I eat the whole thing!

Pumpkin Pancake ingredients. — Ingredients to make Pumpkin Pancakes…really easy.

The recipe makes a thick batter, let it settle for 10 minutes.

Pre-heat a non-stick skillet, no need for oil. Heat until drops of water bubble up on the skillet. — Pre-heat a non-stick skillet (no need to use oil). Heat until drops of water dropped onto the skillet bottom bubble up.

The batter has rested and the skillet is hot. Tom drops the batter with a ladle onto the skillet. — The batter has rested and the skillet is hot. With a ladle, Tom drops the batter onto the skillet.

When the batter starts to bubble up, check the bottom until each pancakes is lightly browned. Then flip it.

Lightly pat the pancake with a spatula so that it cooks in the center. When each is done, flip onto a plate. Tom is the best pancake maker, now you can follow my recipe and his tips to make perfect pancakes too.

**PUMPKIN PANCAKES with Blueberries, Walnuts and Maple Syrup!**

ENJOY COACH BJ’S
PUMPKIN PANCAKES!

January 24, 2018November 12, 2019

Pumpkin Peanut Butter Soup

Sugar Pumpkin as shown below, a type of winter squash, or your favorite squash can be used as the base for this decadent curry soup. Next add fresh roasted peanut butter or almond butter and various spices…oh my! A small cup full goes a long way to satisfy your peanut butter taste buds found in this tasty smooth soup. As someone told me, “it reminds me of a dessert”.

Serves: 7 || Prep Time: 15 minutes || Cook Time: 15
1 (15-ounce) can pumpkin or 2 cups precooked pumpkin or squash
1/3 cup peanut butter or almond butter
3 cups vegetable stock homemade or commercial, no added salt
2 cups water
1 small onion, diced
3 tablespoons coconut flour
2 teaspoons mild curry powder(or to taste)
1 teaspoon ground cinnamon
1 teaspoon coriander
1 clove garlic, sliced or 1/2 teaspoon garlic powder
2 teaspoons ginger root, grated or 1/2 teaspoon ground ginger powder
1/2 teaspoon turmeric
1/4 teaspoon salt
1/8 teaspoon red pepper flake (or more to taste)
1//2 cup unsweetened non-dairy milk

++++++++++++++++
Mix all ingredients in a soup pot, except non-dairy milk. Heat to a boil then reduce heat and simmer for 15 minutes. Blend soup in pot until smooth with an immersion blender. Add non-dairy milk until you reach desired consistency, stir. Serve warm or cool.

Nutrition Facts
Calories 128 Calories from Fat 63, Total Fat 7g, Saturated Fat 2g, Cholesterol 0mg, Sodium 123mg, Total Carbohydrate 10g, Fiber 6g, Sugars 3g, Protein 5g

Hope you enjoy this recipe as much as we do!

July 18, 2017July 23, 2017

Gingerbread with Pumpkin Whipped Cream

Bites of crystallized ginger make this Gingerbread cake a favorite! Add Pumpkin Whipped Cream Topping to satisfy your sweet tooth.

Serves: 10 || Prep Time: 30 minutes || Cook Time: 40 minutes
For Pumpkin Whip Cream Topping:
1/2 (14-ounce) package firm tofu, drained and pressed

1/3 cup pure pumpkin, drained
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger powder ground
1/4 teaspoon nutmeg
1-2 tablespoons maple syrup (to taste)

Optional: Add unsweetened non-dairy milk by spoonfuls as needed for consistency
For Gingerbread:
3/4 cup unsweetened non-dairy milk
1/2 lemon (juice and zest)
3/4 cup whole wheat pastry flour
1/2 cup white whole wheat flour
1/4 cup oat flour

1 tablespoon arrowroot

2 tablespoons flax seed meal
2 1/2 teaspoons ginger powder ground or more if you want it extra spicy
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/8 teaspoon gum xanthan
9 pieces (1/2 cup minced) crystallized ginger, minced
1/3 cup water (or cool coffee)
3 tablespoons aquafaba (chick pea brine)

1 teaspoon vanilla extract
1/3 cup molasses

Prepare Pumpkin Whip Cream Topping before preparing the Gingerbread.
To Make Pumpkin Whipped Cream Topping. Press excess liquid from tofu. In a blender, blend all listed pumpkin topping ingredients until smooth. Refrigerate as least an hour before serving.
To Make Gingerbread. Preheat oven 350°F. In small bowl, add lemon (juice/zest) to non-dairy milk, set aside. In large bowl mix dry ingredients including flours, arrowroot, flaxseed, ginger powder, cinnamon, nutmeg, baking soda, gum xanthan and minced crystallized ginger. To the non-dairy milk/lemon, mix in water or coffee, aquafaba, vanilla and molasses; add these liquid ingredients to the dry ingredients. Blend all ingredients together. Pour batter into non-stick cake pan or one lined with parchment paper. Bake for approximately 40 minutes or until a toothpick pierced into the cake top comes out clean. Cool before removing from pan, then frost with Pumpkin Whipped Cream Topping.

Nutrition Facts
Calories 149 Cal from Fat 14, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 125mg, Total Carbohydrate 29g, Fiber 3g, Total Sugars 12g (includes 8g added sugars), Protein 5g