Pumpkin Pancakes with Almond Maple Syrup {gluten-free}

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup for a really special bank holiday brunch.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Pumpkin Pancakes, I am all in. Let’s go, just you and me. We can run away right now. I’ll pack the Almond Maple Syrup as that is really all we need and we can forget the world. Forget physio appointments, nursery pick-ups, laundry, taking the dog to the vet. Leave it all behind. Come on, what are we waiting for?

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple SyrupI’m pretty excited by this recipe as it includes all my current favourite ingredients, tinned pumpkin, coconut milk, almond butter and maple syrup. At the moment I am trying to squeeze all the above into every recipe I create. Muffins, check. Layer cake, check. Chocolate truffles!! Check, check and check some more. I am aware that pumpkin is perhaps more of an autumn predilection than the beginning of Spring but I am in love goddammit and love cannot wait for the right season.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Luke and I have been talking recently about making more of the holidays. We are often caught up in our own bubble, he works like crazy during the week as I look after Cole who is delightfully engaged with toddlerdom and all the mischief (read: tantrums) that entails. Then I work at the markets at the weekend which doesn’t leave us much time together as a family, just enjoying each other’s company.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

When the calendar suddenly informs us that it is Mother’s Day, May Bank Holiday, Easter, we are often caught by surprise and scrabble around to try and make something of the day. We decided we need to be a bit more organised in carving out time for our family on these dates. Back in the days when laziness seemed the aim of the game at weekends and holidays we used to scoff at those that took these calendar dates so seriously. Bah to Valentines Day, we love each other all year round. As time has become more sacred though it’s hard to remember how to take care of each other in the every day and I don’t think it hurts to allow the calendar to nudge us in the direction of family every now and then.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This weekend Tottenham Green Market is taking a last minute Easter Break due to London disappearing over the bank holiday so I’ve been left with an incredibly welcome weekend off. Now I’ve got Easter Sunday ahead of me I wish I had been more organised, taken the day off anyway and planned a big family lunch, the kind we used to have when we were children, with roast lamb and Easter eggs galore. Still, it’s not too late for us to make last minutes Easter plans with family this weekend and resolve to be a little better with our planning for the next holiday.

Of course all this talk about family is completely by the by as I’ve already said I’m absconding with my Pumpkin Pancakes the second this post is published.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These are particularly special pancakes and I have already made them several times for breakfast which is a little unusual for me as my sweet tooth normally doesn’t kick in until after lunch. Although to reserve these pancakes just for brunch seems unfair when really your day would be much improved to substitute them in for every single meal.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This was my first time baking with gram flour (chickpea flour) and I had heard warnings that the flavour can tend to overtake the rest of the ingredients but it works incredibly well here. The flavour definitely comes through but it marries so happily with everything else that I am completely won over by using it judiciously in my gluten-free baking from now on. Plus I’ve paired it with oat flour and the combo really works.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These Pumpkin Pancakes are so fluffy and rich with flavour, there is not an ingredient in there which is just filler. They take mere minutes to prepare in blender, 10 minutes until all the pancakes are cooked and then once you drizzle over the (two-ingredient!) Almond Maple Syrup, well you can just retire on that prospect right there. The pancakes are great, so good in fact but with the syrup, they are wondrous. Pumpkin Pancakes with Almond Maple Syrup, I love you.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Print Recipe
Pumpkin Pancakes with Almond Maple Syrup {gluten-free}
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 large pancakes
Ingredients
  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil
for the almond maple syrup:
  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 large pancakes
Ingredients
  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil
for the almond maple syrup:
  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter
Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup
Instructions
  1. In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  2. Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  3. Pour in all the dry ingredients and blend again until smooth.
  4. Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
  5. Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  6. For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.

Sweet Potato and Bacon Rosti: Day 19 of Whole30

These Sweet Potato and Bacon Rosti are simply divine for breakfast. Done. Enough said. See you next week.

Sweet Potato and Bacon Rosti

Well, maybe I’ll mention that this recipe is heavily adapted from the Smitten Kitchen Cookbook by Deb Perelman. I couldn’t recommend the cookbook enough, it’s everyday cooking and all the recipes are utterly tempting. It is based on her blog which has been going before food blogs were even invented. The amount of fabulous recipes she has included over the years is unsurpassed and she is always my first port of call if I need dinner inspiration. She is also lovely as I was very lucky to have the opportunity to hear her speak at one of Divertimenti’s culinary salons about food writing. Her rostis use white potato but since I am avoiding nightshades for the whole30 then sweet potato it is, plus I wanted to add bacon to make it into a complete breakfast food. I used two eggs instead of her one very large egg as my eggs are Burford Browns and tend to come up small-medium; I found that two of these worked very well at binding the mixture. I further paleoed up her recipe by using coconut flour instead of plain and ghee instead of butter. I have spotted no problems with these swaps; all that has resulted has been the most delicious and moreish rostis. of. my. life.

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

You will have to cook the rostis in batches, Deb recommends pre-heating an oven to warm, then keeping the cooked rostis on baking parchment in the oven whilst you make the others. I also used chefs’ rings which was another departure from the original recipe to ensure a nice round shape to my rostis. This did mean that I didn’t get any stray bits of potato sticking out and getting all crisp. If you don’t have chefs’ rings then you do get the added benefit of these crunchy bits but I used them as it meant I could fit four rostis at a time nicely in my saucepan and make the shaping and cooking quick and easy. Plus, neatness.

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

It should also go without saying that this is the kind of breakfast food that you won’t want to restrict to one mealtime, you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

Sweet Potato and Bacon Rosti  |  Stroud Green Larder

Sweet Potato and Bacon Rosti
Makes about 8 rosti

2 sweet potatoes (about 500g in total)
1 onion
30g coconut flour
1 tsp baking powder
2 eggs
6 rashers smoked streaky bacon, grilled and cooled
Salt and Pepper
2 tbsp ghee

  1. Peel and grate the sweet potatoes and the onion.
  2. Add the coconut flour, baking powder and eggs to the sweet potato and onion shreds. Mix in very well with your hands squeezing so it all binds together.
  3. Cut the bacon into small pieces and add that to the sweet potato mixture too, mixing in so they are dispersed evenly.
  4. Heat a tbsp of ghee on a low-medium heat in a large frying pan. If you are using chef’s rings then lightly grease the insides and place them in the frying pan. Fill them up halfway with the sweet potato mixture, pressing tightly down with the back of a spoon.
  5. Fry for about 4 minutes, then gently remove the chef’s ring making sure the uncooked mixture doesn’t come with it. Check that the bottom of the rostis are lightly golden, if so then flip over with a spatula and fry on the other side for about 3-4 minutes until also lightly golden. Remove and serve or keep warm in the oven until they are all ready.
  6. If you are cooking these in batches, then you will need to add the other tbsp of ghee to the pan before you start on the next batch.

Caramelised Bacon and Marmalade Muffins

Caramelised Bacon and Marmalade Muffins

I’m a big fan of bacon sandwiches.  Yeah yeah sure, everyone loves bacon, gimme something new.  When I was travelling around Ghana for a few months back in my early twenties it was bacon sandwiches that I would talk about long into the night with my fellow travellers.  Whilst they were missing family, beloved cats, hot showers, I was boring them all senseless with the lyricism of big slabs of white farmhouse slathered with butter, a mound of crisp bacon and a squeeze of the sweet red stuff.  When I got back to the UK I headed straight for the airport lounge and had the crappiest bacon sandwich of my life.  Well, it probably was crappy, with floppy bread, microwaved watery bacon and non branded saccharine ketchup but at the time it tasted like home.

caramelised bacon and marmalade muffins4

My taste in bacon sandwiches has changed a bit these days.  I don’t consider it a crime if I don’t include Heinz ketchup, instead I like to mix up my bacon accompaniments.  I like to live on the knife edge of condiments.

All of this preamble is a roundabout way of saying I had a pot of last year’s marmalade lounging on my kitchen counter when I made my bacon sandwich this weekend.  I barely thought about it before I was digging deep into the sticky amber and heaping teaspoons of it on top of my bacon.

caramelised Bacon and marmalade muffins3

It worked pretty damn well.  Bacon as a baking ingredient is no new concept anymore.  I jumped on the bandwagon long ago, see here for my Bacon Jam recipe.  So it was not much of a stretch from eating my bacon and marmalade sandwich to diving into these muffins.  They are just perfect for breakfast, sweet and fluffy with a salty kick from the bacon.  The great thing about muffin batter as well is that it can sit happily in the fridge overnight so feel free to get it all ready the night before then bake first thing.  There really is nothing better than a muffin fresh from the oven.

caramelised Bacon and marmalade muffins2

Caramelised Bacon and Marmalade Muffins

makes about 12

200g smoked streaky bacon
1½ tbsp light soft brown sugar
175g unsalted butter, at room temperature
200g light soft brown sugar
525g plain flour
1 tbsp baking powder
160g marmalade
300ml whole milk
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp marmalade for glazing

  1. Place the bacon on a single layer on a baking sheet and sprinkle with the brown sugar. Bake at 180°C for 20-30mins until the bacon is glistening, golden and slightly crisp. Remove from the baking sheet and set aside to cool. Once cool roughly chop the bacon.
  2. Cream the butter with the sugar for a couple of minutes until pale and smooth. Add the plain flour and baking powder and mix together until combined.
  3. In a separate bowl mix the marmalade, milk, eggs and vanilla until incorporated.
  4. Pour the liquid ingredients into the dry, along with the bacon and mix quickly until they are all just combined. Don’t worry if the batter is lumpy or even if there is a bit of flour showing. It’s important not to over mix.
  5. Divide into muffin cases, filling the batter right to the top and bake for 20-25 mins.
  6. Warm the marmalade for the glaze in a saucepan for a couple of minutes then brush over the muffins as soon as they are removed from the oven.