Saturday, November 19, 2011

Business in the Front, Party in the Back

When my husband is traveling out of town, I often do something fun or out of the ordinary with my kiddo's. It helps take their minds off the absence of their very hands-on father. So while he was recently in Colorado, we continued on our pumpkin binge and decided to have a lazy day making pumpkin-chocolate-chip our 10 a.m. They especially loved the "hidden" chocolate chips in the back. We are all about surprises here. We skipped the regular all-purpose flour and went with oat flour instead. I was having a white-flour-free moment...not to be confused with my gluten-free moments or egg-free moments. What can I say? I have a few moments now and then. I am happy with how the pancakes turned out - nice and moist even with the oat flour. I haven't tried the recipe substituting all-purpose flour, but I am fairly sure it will still turn out just as well.

Pumpkin Chocolate Chip Pancakes

2 eggs
1 1/2 cups buttermilk
1/2 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 tsp. salt
2 cups oat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. allspice
mini chocolate chips

Preheat a skillet or griddle to 400 degrees. Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large mixing bowl - when it comes to pancakes, I usually skip my big kitchen-aid mixer and do everything in a large bowl with a's an old habit and as we all know, those die hard. Whisk ingredients together until combined. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and allspice.  Mix the dry into the wet ingredients and whisk until smooth. Pour the batter onto the griddle to form 5-inch circles. After the batter begins to bubble, sprinkle on the chocolate chips...
When your edges begin to dry, flip the pancakes and cook until golden on both sides. Keep pancakes in a warm oven until ready to serve.