So this whole living on the second story with no AC in the dead of summer gig is getting a leeeeeettle old. As evidenced by my mini fan in constant motion; the poor thing is about to give out. The other evening while perspiring in my desk chair, I began to day dream of autumn….
This recipe evolved from that fantasy. I mean come on, pumpkin? It’s not even September.
But Starbucks has announced the arrival (though somewhat on the down low) of their famous Pumpkin Spice Latte, so I HAVE to follow suit. Rich, gooey pancakes made with buttery pureed pumpkin, strong coffee, and a plethora of cozy autumn spices. These pancakes are gluten free, dairy free, egg free, soy free, nut free. They are not, however, caffeine free 🙂
Now I can have my coffee IN my pancakes.
Coffee AND chia seeds? Addiction = fueled.
This week is going to be hectic with finals, all my internship duties, and trying to plan what to do with my short couple weeks of “summer break,” though I will be working pretty much the whole time. But I’m still smiling because that means cozying up at a coffee shop on a Friday night and reading, playing with my best friend and her daughter while they are in town, and dreaming of pumpkin spice lattes in my very near future 🙂
Pumpkin Spice Latte Pancakes
- 2 1/4 cup non-dairy milk (I used almond milk)
- 1 cup pumpkin puree (if making from fresh pumpkin, it will be more liquidy than the canned pumpkin so I would remove 1/2 cup of the non-dairy milk to supplement)
- 2 T instant coffee powder
- 2 T coconut oil + some oil for the pan
- 1 chia egg (1 T chia seeds + 3 T water…can also use same formula with ground flax)
- 1/2 cup sugar
- 2 cups all purpose gluten free flour (can also use whole wheat or all purpose)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 T pumpkin pie spice…(or can make your own using 1/2 tsp ground allspice, 1 T cinnamon, 1 tsp nutmeg)
- Start by making up the chia/flax egg. Mix 1 T chia seeds with 3 T water and let it sit in a little bowl for 5 minutes, until it coagulates and becomes gooey!
- In a large mixing bowl, beat together the pumpkin, non-dairy milk, coffee, oil, and sugar. Mix in the chia/flax egg when it’s ready.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices and stir.
- Slowly add the flour mixture to the milk/pumpkin bowl and stir until it just becomes combined. Batter should be relatively runny (see photo above). Feel free to add more non-dairy milk if it appears too dry. But don’t get cray.
- Heat a griddle or large flat skillet to medium, give the pan a quick coating with oil and pour a spoonful of batter onto the pan. Warning, these pancakes refused to come out round, think Picasso and get creative mkay.
- Cook until you see tiny bubbles appear, then flip and cook the other side until golden brown. Makes enough pancakes to feed 3-4 hungry peeps.