-This teff pancake recipe (sans the banana – and plus 2 Tbsp of water)
-1/2 cup fresh, plain pumpkin puree (how to make pumpkin puree)
-1/2 teaspoon pumpkin pie spice mixed with the 1/2 cup pumpkin puree
1. Mix dry ingredients in a bowl
2. Mix wet ingredient with pumpkin puree and additional water
3. I would take caution with adding any additional sweetener to the batter. The dish becomes very sweet with the maple coconut whipped cream. The pancakes are meant to compliment, rather than overpower the other flavors
Maple Coconut Whipped Cream:
-1 can cold Thai Kitchen coconut milk – you may need this brand due to this issue with coconut milk
-2 teaspoons vanilla
-3 tablespoons maple syrup, or to taste (we love grade B)
-1/2 teaspoon thickener of choice (if the coconut cream is too runny, you just never know from can to can). I like to use xanthan gum to thicken. Works great.
1. Refrigerate the can of coconut milk for at least 3 days prior to use (I usually leave it in there for a week or more). In fact, I store about 5 cans of coconut milk in the fridge and use them as needed.
2. Scoop out the cream into a bowl, not the coconut water (which you will see at the bottom of the can; save that for another day and recipe).
3. Add vanilla and maple syrup to coconut cream and blend with a hand mixer. Add in thickener if needed.
4. Store remaining cream in refrigerator. It will also thicken quite a bit in the fridge, so this is a good idea to make the day before!
Oh, and don’t forget to lightly toast those pecans!