Gourmet Pancakes Right in Your Own Kitchen!

 

Pumpkin and Espresso Pancakes

with Apricot Topping

 

 

These pancakes are by far the easiest I have ever made. It takes just a few ingredients and you can whip these up in a jiffy. Be creative with your breakfast and you will find there is a world of unknown wonders to treat your taste buds.

 

 

This past week has been such a challenge that I decided to experiment with some ingredients. I started with my Gluten free pancake mix and instead of adding the water and eggs, I added espresso and pumpkin to the mix. I also added 1/2 cup of oil to make sure they would stick. Working with gluten free ingredients is super challenging in itself. So you must learn by trial and error on how to make it work for you.

 

 

Recipe and Instructions

 

Maple Grove Farms Gluten Free Pancake & Waffle Mix

1 cup

Pumpkin Puree(canned or fresh)

8 oz

Freshly made Espresso

2/3 cup

Olive Oil

1/2 cup

 

Mix all of the ingredients in a large bowl until blended. The mix will not look like a regular pancake mix. It will be a little thicker. Do not add any further ingredients to make it thin. You want it to be thick so you can work with it in the pan.

Heat your skillet to a med/high and add a bit of olive oil to the pan. Take1/2 cup of the mix and put it in the skillet. You will need to work the mix around in the pan. The cakes will be ready to turn once you have mixed it up five or six times. Turning them can be a challenge and please do not get discouraged. These cakes are such a tasty treat. Once you flip the cakes it takes about 2 minutes until they are done.

 

This mix makes 4 to 5 pancakes

 

Apricot Topping

 

In a small bowl, smash 5 apricots and add a tbsp. of your favorite sweetener. Spoon on top of the pancakes and add some powdered sugar.