Cranberry & Chocolate Autumnal Pancakes

Autumn is officially here, and with it, you’re looking at an especially happy camper.  I’ve lamented my love of and romance towards this particular season in several blog entries on Travels and Trdelnik, so I wont go into too much depth here.  For a list of enticing, awesome seasonal activities though, here you go.  A recent entry listing several hopefully interesting and inspiring ideas for readers (in addition to waxing on about my adoration of this time of year).  In the meantime though, these pancakes.

Gluten/grain free, dairy free and sugar free.  Loaded with cranberries and pumpkin, two ultra healthy ingredients.  To name a few fun facts…apparently cranberries lower your risk of cancer, help increase urinary tract health, reduce inflammation, and are great for dental health.  Pumpkin, don’t even get my started on this one.  I love it.  A couple of the supposed health benefits: pumpkin is great for joint health, reducing inflammation, helps protect the eyes, and is great for your skin- giving it a glow and preventing premature aging.

Back to the pancakes and how to make this mouthwatering dish.  Its an easy one.  I eat these several times a week (in varying flavor varieties).  I’m willing to bet after sampling them, you might be tempted towards doing the same…;-)

As a side note, for LOADS more brunching food porn, recipes and stellar spots to eat breakfast, look no further.  This article has it all.

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Ingredients

1.5 cup of buckwheat flour

3/4 cup coconut milk (not the kind in a can.  The drinkable kind).

2 eggs, lightly beaten

1/2 cup canned pumpkin

1 or 2 tablespoons of cinnamon (I like to use a lot…)

1 teaspoon of ginger

1/2 teaspoon of ground cloves

1 tablespoon of vanilla extract

4-5 tablespoons of honey

A couple handfuls of fresh cranberries

Optional, add in a handful of chocolate chips (I use dairy free)

  1. In a medium size bowl, add the buckwheat flour, coconut milk and eggs.  Mix together until just combined.
  2. Add in the pumpkin, honey, vanilla, and spices.  Stir just until everything is mixed.  Finally, add in the cranberries and, if partial to them, the chocolate chips.
  3. I spoon roughly two or three heaping spoonfuls of batter per pancake onto a warm greased skillet.  Cook on medium heat until the tops begin to bubble a bit.  Flip the pancake.  Cook until the other side is light golden brown.  You may have to flip each pancake twice before it’s finished completely, to ensure even cooking throughI recommend cooking for roughly 90-120 seconds on each side.  Keep a close eye on them.  You will be able to see when they are done.  (Note: the first batch takes a bit longer than the subsequent ones).
  4. Enjoy!  These are super tasty straight off the griddle.  I like mine topped with maple syrup, straight up.  But honey, almond butter, a sprinkling of sunflower seeds, some Greek yogurt, you name it.  Loads of other toppings will be fantastic too.
  5. These are just as good heated up the next day as leftovers.  Store in an airtight container at room temperature.  They stay good for up to 3-4 days.
  6. This recipes yields about 6 or 7 pancakes.

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