Every morning I try to send my kids off to school with a good breakfast and a full stomach! Being that I cannot have gluten anymore it has been a serious challenge to find good, relatively inexpensive breakfasts that we all can enjoy. Not every breakfast is a huge hit on the yummy scale (oatmeal being the culprit of many tears, despite my creative flare of flavor.) but today was a major win for me, breakfast and my plot to make ordinary food healthier.
My family loves pancakes but they are usually a carb and sugar buffet that leads to a major blood sugar crash! That isn’t good for young minds trying to manage school so I always try to add protein and fiber to every recipe, this recipe was no exception… And then– I add the caramel syrup. Enjoy!
Gluten Free Pumpkin Chocolate Chip Pancakes
- 2 cups GF Pancake Mix (I use “Tree Street Grains” 9 Grain GF Pancake Mix)
- 1 cup GF Flour (Bob’s Red Mill GF AP Flour)
- 1/4 cup coconut sugar (brown sugar will work)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon xanthan gum
- 3 cups vanilla almond milk (you can use whatever milk you want)
- 3/4 cup pumpkin puree
- 4 extra large organic eggs
- 3 tablespoons coconut oil, melted (could use good butter)
- ¾ cup mini chocolate chips
- Whisk together the dry ingredients, including chocolate chips, in a large bowl. In another bowl, whisk together the milk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
- Grease a griddle with coconut oil. Pour batter, a 1/4 cup at a time, onto the griddle and gently spread out with the bottom of cup.
- When the pancakes bubble and the edges look dry after about 3-4 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
- Remove to a plate covered with a paper towel. Serve hot with warm caramel syrup.
Makes 1 ½ cups
- 6 tablespoons good butter, melted
- 2 cups brown sugar
- ¼ cups water
- 1 teaspoon lemon juice (to prevent sugar from crystallizing)
Melt butter in a sauce pan over medium low heat. Add sugar and stir until sugar begins to melt and becomes slightly syrupy. Mix water and lemon juice. Add water mixture carefully and slowly while stirring vigorously. The sugar will react violently to the water so be very careful while stirring until smooth. Allow to boil about 2 minutes. Remove from heat and serve with pancakes or grab a spoon and enjoy! If you like your syrup thinner, add more water to adjust to your likeness.