GF/DF Pumpkin Spice Pancakes with Apple Compote

Alright then--if nobody wants to choose a recipe (ehem! is this thing on??), I'll choose. And I choose Pumpkin Spice Pancakes with yummy Apple Compote, because they were fabulous. And I'm still thinking about them.

Here they are, the little beauties!

I've got to be honest and tell you that this was a make-it-up-as-you-go sort of experiment, and no, I didn't precisely measure much of anything. But really, do pancakes require perfect measurement? Not in my kitchen! Feel free to wing it on the compote too!

Pancake Ingredients:

1.5 cups Bob's Red Mill GF Pancake Mix
1 egg
3/4 (plus) cup milk (I used soy, almond would be great too)
1 Tbsp. oil
2 Tbsp. brown sugar
A healthy sprinkle each of cinnamon, allspice and nutmeg
1 cup canned pumpkin (plain--not pie filling)
1 Tbsp. (maybe more?) vanilla

Pancake Directions:

The non-italicized ingredients are taken straight from the BRM Mix package. The other stuff? That was a combination of what I had on-hand, and what I knew, from poking around online, would create a pumpkin-y, fall-ish stack of pancakes. Just like any other pancake recipe, you'll want to combine the dry ingredients, combine the wet ingredients, then blend them together. I have a (plus) after the 3/4 cup milk because I found the consistency to be a bit too thick once I stirred in the pumpkin, so I improvised by adding a bit more soy milk.

Apple Compote Ingredients:

2 apples, peeled and diced
1/4 cup sugar
A healthy sprinkle of cinnamon
1 Tbsp. cornstarch
1 cup water

Apple Compote Directions:

Place the diced apples in a small sauce pan, and add the sugar, cinnamon, and cornstarch. Stir over medium as the apples begin to soften. You'll notice a thick, glaze-like coating forming on the sides of the pan and the apples. When the apples are cooked through (doesn't take long!), slowly add the water a few Tbsp. at a time, allowing the sauce to thicken before adding more water. The final consistency is up to you, but you'll want to be able to pour it over the top of your pancakes. I left my sauce to simmer, lightly, on the stove while the pancakes cooked.

These were a hit all around, and I was pretty disappointed when, later in the day, Ryan beat me to the one leftover pancake and small cup of leftover compote. Even Camden gobbled up almost an entire pancake, 'bopples' and all.

Banana Chocolate Chip Pancakes... yum!

I'm posting twice today... first, because I just have to rave about these fabulous pancakes I made the other day! ...and second, well, you'll see!

This is more-or-less the pancake recipe from The Better Homes and Gardens red plaid cookbook. You've ALL got one of THOSE in your kitchen... right?!

Ingredients:

2 cups flour
3 tablespoons sugar (you could leave this out...)
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2 cups milk
4 tablespoons veggie oil
2 teaspoons vanilla
2 bananas, mashed
Chocolate chips

Directions:

Combine the dry ingredients, stir to mix and then set aside. Combine the wet ingredients through the vanilla--you'll add the bananas and chocolate chips later. Mix the dry and wet ingredients, stir sparingly... and yes, the batter will be a bit lumpy, just like all pancake batters. Stir in the two mashed bananas.

Pour the batter into your pan just like you would for any other pancakes. Grab a hand full of chocolate chips and sprinkle them into the batter before you flip the pancakes, and then finish cooking them.

Voila! Pancakes!

These were SO good... I had leftovers, so I froze them between sheets of waxed paper and I'm currently eating a couple of them hot out of the microwave. Syrup just sounded like TOO MUCH, in terms of sweetness, so I ate mine with a little bit of butter... Ryan had his with syrup.