Truth be told, I hate the amount of things that are pumpkin spice “flavored” these days. It’s a bit over-kill. The problem is, I have always loved pumpkin! When I was younger, the only things I could get pumpkin flavored were cookies and pie during the holidays. It was such a treat. Now, you can get pumpkin spice coffee literally everywhere from about August to January. It’s pumpkin everything.
I still have a love for pumpkin pie, pumpkin bread and pumpkin cookies. I think spiced baked goods with the earthy sweetness of pumpkin are irresistible. I don’t like to get these things out, though. I love baking them so much more. The smell of the spices wafting throughout the house is almost as enjoyable as eating whatever is cooking.
If you’re like me and love pumpkin but want it quicker than 15-20 minutes, make this recipe! I knew I wanted to make griddle cakes for my next post, but I wasn’t sure what flavors to go with. I just knew I wanted something delicious and spicy quickly.
I never really cared for pumpkin flavored coffee, but I do love the taste of espresso sprinkled into things. It gives a lovely rich, smokey darkness to desserts. I thought this would play well against the sweet warmth of the pumpkin and spices. Thus, pumpkin espresso griddle cakes were born!
I call these “griddle” cakes because they are similar to a regular pancake, only they are much thicker and fluffier. They resemble small cakes rather than pancakes, which are usually thinner. They are made the same way as a pancake, but they produce fluffy and filling cakes that soak up whatever delicious condiments you decide to serve them with.
* The batter itself is also oil-free. I did, however, cook mine in extra virgin coconut oil. If you are avoiding oil, I would suggest baking these in the oven on some parchment paper. They may turn out like whoopie pies. I don’t know…I didn’t try it. But maybe they do? That would be cool. 😉
Pumpkin Espresso Griddle Cakes
Yield: about 5 griddle cakes (double recipe for more than 1-2 people
Free from: gluten, soy, nuts
*Oil-free option (see above)Ingredients
- 1/4 cup AP gluten-free flour
- 2 Tb tapioca starch
- 2 Tb millet flour
- 3 Tb coconut sugar
- 2 tsp baking powder
- 2 Tb pumpkin puree
- 1/3 cup non-dairy milk
- 1/4 tsp salt
- 1/2 tsp espresso powder
- 1/4 tsp xanthan gum
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- dash ground cloves
- Measure out all wet ingredients in a large batter bowl.
- Take a large skillet and heat it over a medium-low flame. Add 1 Tb of coconut oil to the skillet.
- Measure out all dry ingredients into the batter bowl with the wet ingredients.
- Whisk all ingredients together until well combined. Mixture should be thick.
- Once your skillet is preheated, add about 1 medium ice cream scoop’s worth of batter onto the surface. You should be able to get 5 of these (about 1 1/2 Tb of batter).
- Cook the cakes on medium-low heat, replenishing coconut oil as needed for about 2 minutes per side. They’re quite thick so make sure they are thoroughly cooked before taking them off.
- Plate the cakes and eat right away.
Whipped coconut cream recipe is here. I simply added some vegan powdered sugar and cinnamon to taste. It was so divine! ❤ Save a little extra for topping dessert later. 😉
I also sprinkled some more espresso powder and cinnamon on top. =P