Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

Summer just hasn’t been kind to me.  The heat and humidity have wreaked havoc on my curly hair.  Imagine having the grease up the door frame just to fit you and your large hair outside!  Plus, I don’t like to sweat.  Sweating is icky and so unglamorous.

That said, I hereby declare that I am ready for Fall!  What a coincidence, today IS the first day of Fall!  Bring it on Mother Nature…

Um, Houston, we have a problem. It was 80 degrees yesterday and it’s going to be 78 degrees here today. Drats. Well, I can pretend it’s Fall, right? I’ll just crank up the trusty a/c and feel the chill in the air. To hell with my kiddies’ blue lips and the fact that they might not feel their fingers.

Being the good mom that I am, I made pancakes for breakfast. (Gluten eating) Thing 1 and Thing 2 gobbled these up like I had poured Pixie Sticks and Fun Dip into the batter.  All boasting aside, I must admit these pancakes are “da bomb” (yes, this is my attempt at being hip).

My advice is to make a few batches, freeze them individually in ziploc bags, and reheat in the microwave for future meals.

Pumpkin Chocolate Chip Pancakes

1 cup of gluten free flour mix (*see note at bottom)
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 teaspoon baking powder
1/3 cup canned pumpkin
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups milk
3 eggs
Dark chocolate chips

*GF Flour Mixture I used was: 2 cups Brown Rice, 1 cup Sweet White Sorghum, 2/3 cup Tapioca, 1/3 cup cornstarch, 2 tsp xanthan gum.

Mix all dry ingredients thoroughly in a mixing bowl. Add in the pumpkin, canola oil, vanilla, milk, and eggs. Mix well, but don’t overbeat. Heat a cast iron pan (this is key to non-mushy pancakes!) over low/medium heat and pour 1/4 cup batter for each pancake. Once poured, add chocolate chips. Cook pancakes approximately 2 minutes on each side until golden brown. Top with butter, a sprinkling of cinnamon, and fresh maple syrup!

I’d like to send out a huge thanks to Paul at The CaffiNation Podcast. Paul is one of my “Twitter Friends” and I had been working on this recipe for a week or two. After nine (yes, nine!) failed batches of pancakes, I posted my frustration on Twitter. Paul so nicely suggested I use a cast iron pan instead of the non-stick I was cooking in (duh, why didn’t I think of that?!).  Viola!   Pancake Perfection.  If you are into Coffee and/or Technology, be sure to check out Paul’s site.

I’d also like to note that this recipe was inspired by the Cooking Gluten-Free! recipe book.  There is a basic pancake and waffle recipe that I tweaked and played with and many batches later came up with what is posted here :)

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