I know this looks like a breakfast, and in theory it is, but can I tell you that it tastes like dessert! And why shouldn't one start the day on such a sweet note? Sweet and healthy that is. My two and a half year old son, Ethan, thought I gave him cake this morning. We were all laughing as he declared, "More cake please Mommy!"
-This teff pancake recipe (sans the banana - and plus 2 Tbsp of water)
-1/2 cup fresh, plain 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 teaspoon vanilla extract
-3 tablespoons grade B maple syrup
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!
Shared on: Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays, Fight Back Friday, Friday Food, Make It Gluten Free Tuesdays