Can we acknowledge how ideallic/stunning/picturesque this Autumn has been so far??
Fall has always been my favorite season, but add to that mild temperatures, golden sunlight and crisp air and I’m about to go do cartwheels into crunchy leaf piles! Can it be November for 3 more months?? Like can we just all collectively agree to not acknowledge December, January and cold, depressing February and keep it November until March?
It’s a good plan, isn’t it? You know what is also a good plan? These pancakes I made you. These over-the-top, fluffy, pumpkin-spicey, mapely beauties. They just scream Fall, don’t they?
I’m so proud of them too. When I taste-tested the final dish I couldn’t wait to share them with you.
Guys, I’ve really been trying to post things for you, but every new recipe I’ve tried to make in the past few months has been a complete failure. Seriously! I really couldn’t make anything good. Is it possible to win at failing? If so, I definitely won.
I tried muffins that turned out heavy and dry, this pumpkin pancake recipe that I almost gave up on (thank god I didn’t!) and a pumpkin cobbler with pecan streusel that sounded great in my head, but I think I can confidently call it my worst baking fail ever.
It’s the one that clinched the win for sure.
The streusel was tasty though.
Thank goodness I kept going or these babies might never have been born.Need some pre-Thanksgiving fuel? Here you go! Healthy, festive and, and maple cream! Please make these. If only for the salted maple cream!
I have major issues with maple syrup. I love the flavor, but I hate how it just disappears the minute you pour it on a pancake. It’s like the pancake is a sponge and you have to keep using more and more syrup just to taste it, and then you end up in a hyperglycemic sugar coma.
You know what I’m talking about, right?
My solution was to dip my pancakes into the syrup instead of pouring it on, but it’s still a race to get said bite from the fork to my mouth before the syrup sinks in.
Hello, maple cream!
You solved all of my pancake syrup-tasting problems. You sit so nicely on top of pancakes and never disappoint me by disappearing. And, your flavor is so intense and your texture is so creamy I don’t think I’ll ever go back to plain syrupy maple again.
Okay, here’s the deal. I don’t want to lead you all on because you’re my friends. You do need a candy thermometer to make the maple cream. You can’t make it it without one, so don’t even try, and you need some patience. And a little shoulder muscle will help too, but it’s soooo worth it! And there’s really only one ingredient necessary. I added a touch of vegetable oil to keep the maple syrup from boiling over on the stove, and I added salt because salt with sweet things makes them exponentially better.*
Pumpkin Protein Pancakes with Salted Maple Cream
1 medium banana
2 tbsp ground flax
5 tbsp vanilla almond milk
1 tsp vanilla
1/3 cup pumpkin puree
1/2 cup vanilla protein powder
2 tbsp *coconut flour (optional)
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground nutmeg
1 pinch salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup egg whites
In a medium size bowl, mix flax and milk. In a small bowl mash the banana with a fork. Add banana and all other ingredients in with the flax mixture.
Heat a non-stick pan to medium and coat with cooking spray. Pour in batter and flip when you see bubbles. Only flip once for really fluffy pancakes.
For extra fluffly pancakes: Mix all ingredients except egg whites. In a separate bowl (or in a stand mixer) whisk egg whites until they develop stiff peaks, about 5 minutes. Add half of the whipped egg whites to the pancake mixture and stir. Gently fold in the rest of the egg whites. Be careful not to over mix.
*Coconut flour sucks up moisture, so I added it because the pumpkin puree made the batter runny. If you don’t have coconut flour, add a few tablespoons of oat flour until the batter has the right consistency.
Salted Maple Cream
1 cup pure maple syrup
1 tsp vegetable oil
1/2 tsp salt
Pour the maple syrup, salt and oil in a saucepan fitted with a candy thermometer. Fill a large bowl with ice and a little bit of water. Heat the maple syrup over medium heat until boiling (the oil should keep it from boiling over, but watch carefully anyway!) and cook until it reaches 235 degrees F. Once at 235 degrees F, remove from the heat and place the saucepan on the ice bath. Let it cool for 5 to 10 minutes. When the candy thermometer reads 100 degrees F, begin to stir the syrup with a wooden spoon until it’s creamy. This can take anywhere from 15-35 minutes. It requires patience and some muscle, but it is worth it! Stir until it’s light in color and the consistency of nut butter. Store in the fridge and use on everything!
I used this tutorial for the maple cream
*Maybe I should sprinkle salt on February.
What are your Thanksgiving day plans?…and more importantly, what are you eating!?
With so much love,