PUMPKIN PANCAKES + WHISKEY CARAMEL SAUCE (GLUTEN FREE)
Serves 5 very hungry folks.
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
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.