pumpkin

KNR, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

 

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

 

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

 

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KN, p. 248 "Pumpkin Pancakes (GF)"
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra-large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Whisk all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  4. Heat frying pan to medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  5. Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  6. Remove to plate and serve immediately.
Notes
Recipe Tips

Want fluffier pancakes with this GF recipe? Do not overmix the batter.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.

 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

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KNR, p. 183 “Kerrian’s Famous Pumpkin Smoothie”

 

PumpkinPileIMG_5868

It’s that season when all things pumpkin are the rage. Maybe it’s the hundreds of pumpkins calling to us at the stores/farmer’s markets or maybe it’s the crisp Fall air, but nature’s advertising compels me to try a new pumpkin recipe every year.

Sheila is right there with me and the challenge is not to come up with something new, but how to rein in our enthusiasm and just pick one to share.

We looked at the Kerrian recipe list and saw no pumpkin smoothies on it, so, for your sipping pleasure, here is the Kerrian Pumpkin Smoothie.

And, in keeping with our kitchen’s body-free policy, no people were harmed in the making of this great drink. Promise.  😉

Pumpkin Smoothie with Cinnamon on top

 

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Kerrian's Favorite Pumpkin Smoothie
Author: 
Recipe type: Beverage
Prep time: 
Total time: 
Serves: one
 
Ingredients
  • 1 cup organic pumpkin puree
  • 1 cup 2% lowfat milk or coconut milk
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup ice
Instructions
  1. Place pumpkin, milk, and brown sugar in blender or mini-food processor and mix until blended – about 30 seconds.
  2. Add cinnamon, nutmeg, sea salt, and vanilla and continue to mix together – about 30 seconds.
  3. Add ice and continue to blend until beverage is thick and creamy – about a minute.

 

PumpkinSmoothiePlainIMG_5879
Serves one.

Enjoy!  🙂

 

*Photos by Patti Phillips

 

 

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