PUMPKIN PANCAKES + WHISKEY CARAMEL SAUCE (GLUTEN FREE)

Autumn is my time for creating. Much is made. Poems, music, cupcakes. The essentials of life, really. I like to wrap all of these creations around my life like a scarf, punchy and sparkling with love and eccentric thoughts. 
The leaves are starting to dry on the trees, falling gently around me as I bike round town. Bits of crispiness flying down to sleep on the ground and feed the worms. The air has taken on a chill, forcing me into sweaters, leggings, and winged liquid eye-liner. I'm feeling like a black cat, rubbing against the smiling body that is Fall. 
Over the weekend a handful of my best girlfriends swung into town and filled my house with laughter and guitar strumming and squash soup. I feel so full of love, nourished by their presence. Each one of these ladies is so talented and driven and full of life. Each one is a diamond I somehow managed to brush up against during my travels in this universe. 
Logan and I live in this beautiful city, surrounded by the misty blue ridge mountains. I am perfectly content living my life, being independent, obliged to and owing no-one. You don't realize that you are lonely, missing the presence of folks who know you, until you get to hold them and whisper secrets to each other and laugh together over some passing weirdness. Then it's like a drum beats back to life in your body, a drum you had forgotten about. It's a drum that made a sound you loved. And playing it again is so so sweet. 
I made these pancakes for everyone Sunday morning. It was a perfect way to spend some lazy time together with friends along side a gorgeous cool day and some black coffee. 
The pancakes are rather thick, and crisp up more around the edges depending on how much oil you use. I love my pancakes SUPER CRISPY so I use, well, a lot of oil to fry. But that's just me. The whiskey caramel sauce makes these pancakes hard to stop eating, but I venture to guess that it would make rocks hard to stop eating. I think this caramel would work really well in a spiked hot cider, as well.

Recipe


Serves 5 very hungry folks.

Pumpkin Pancakes


4 cups oat flour (I ground gluten-free whole oats finely in a magic bullet)
1 tbsp cinnamon
1 tbsp baking soda
1 tbsp baking powder
3/4 cup agave
1/2 tsp apple cider vinegar
2 eggs
1 cup pumpkin puree
6 cups almond milk (or more depending on how thick or thin you prefer your pancakes)


1/4 cup coconut oil, for frying


Mix dry ingredients together in a large bowl. Add wet ingredients, and stir until just combined. On a hot griddle or in a cast iron skillet coated with coconut oil, pour your pancakes out into about 4 inch rounds. Cook the first side until bubbles form and pop in the center of the cake, and the edges are starting to get just slightly dry. Flip and cook another 5 minutes or so. You can check a batch for doneness by cutting into the center of one pancake. If the center is still liquid, cook for 2-3 minutes more.


Whiskey Caramel Sauce


Caramel -- I admit -- is all about chemistry. Honestly, I winged this sauce based on experience with caramel. Thankfully, caramel sauces are the easiest and quickest. In fact, this recipe is rather hard to mess up. Do, of course, consider safety and handle your pot with an oven mit or equivalent. Always work your caramel away from your face. Clean-up tip: boil water in your caramel pot when your done to dissolve the left-over sugar.


1 cup full fat coconut milk + 2 tablespoons
1 cup evaporated cane sugar
3 tbsp ghee (or coconut oil)
1 ounce bourbon whiskey


Prepare a dish (I used a pie plate), lining it with parchment paper. Combine 2 tbsp coconut milk and whiskey in a cup and set aside.


Combine 1 cup coconut milk, sugar, and ghee in a small pot over high heat. Whisk softly but continuously for around 10 minutes, scraping the sides of the pot frequently. The caramel will bubble and rise. Keep whisking until the caramel gels on the whisk. Remove from heat, and stir in the coconut milk/whiskey mixture. Whisk to incorporate, being sure to hold the caramel away from your face as the mixture may bubble and spurt a bit. Immediately pour into prepared parchment lined dish (don't scrape the edges of the pan). Let cool 10 to 15 minutes before slathering pancakes in delicious caramel goodness.

Enjoy! XO -- Renee

p.s. If you like these pancakes, you might also like my recipe for gluten free Mulberry Pancakes with Bitter Chocolate.