Sunday, October 23, 2011

Pumpkin Spiced Teff Pancakes with Maple Coconut Whipped Cream and Toasted Pecans

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 

How To:
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 refrigerated full fat coconut milk here or here. 
-1 teaspoon vanilla extract 
-3 tablespoons grade B maple syrup 

How To:
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).
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


  1. I just made some fresh pumpkin puree, and I have an almost identical teff pancake recipe on my blog...great idea! The whipped topping looks divine!

  2. Hi There Tessa~

    Do try the coconut cream topping - it's divine. I haven't had real whipped cream in so long, so it's always a treat to make this. Before our teff recipe it felt like we tried a hundred pancake recipes. We felt defeated in finding a recipe that was gluten, dairy, and sugar free and tasted good enough to be Saturday morning worthy. It's been years and I haven't tired of them yet. I love the simplicity. I also use the pancakes as sandwich bread! I'll be posting about that soon. It's a great way to use those leftover pieces. :-)

    Be Well,

  3. my first time @your blog and this recipe
    was amazing!! love breakfast (any time
    of day, actually!)---why be a stick in the
    mud?!! keep writing, please! nxt on my
    list are the pumpkin cookies! thanks for
    the terrific recipes/ideas/how to's!!!

    1. Hi There,

      Thank you so much - you made my night. We also love these pancakes - so simple and so flavorful. Hope you also enjoy the cookies. Oooo, I'm craving some right now! :-)

      Have a great weekend.

      Be Well,

  • Hi Amber,
    Just a quick question. If one doesn't have xanthan gum, what would you suggest as an alternative? I'm actually not familiar with xanthan gum (never used it) so I'm not sure what might be similar for this particular use. I'm planning on making the Pumpkin Pie Bites today (the pumpkin is roasting as I type) :) and I would love to include the Maple Coconut Whipped Cream topping. Thanks so much.

    1. Hi Dana,

      Sorry I didn't get back to you yesterday. Blah, very sick with a cold/sinus infection.

      Here are some suggestions for you to thicken the coconut cream (if it's not thick might not need any additional thickener), but if you do, here ya go:

      1. guar gum
      2. gound chia
      3. agar agar
      4. Kudzo root

      Good luck and let me know how they turn out. I haven't made them in a while and I was going to make some today, but with almond flour (Bobs). I think it's difficult or some to grind their own almonds and this will therefore compromise the recipe if it's not ground properly. Thanks. :)


  • Thanks Amber for sharing the alternatives and gosh, I am sooo sorry that you weren't feeling well. Sure hope you are much better today! Actually, as I posted in my comment where I responded to you regarding your wonderful stuffing (yah, that was me), :) I mentioned how wonderful the cookies and maple coconut whipped cream turned out. Didn't even need the thickener as you suspected would happen. Again, THANK you and do feel better.

  • Oh my pleasure, Dana! So glad to hear you enjoyed them. It's so nice to get that feedback on recipes. And glad you had a good can of coconut milk. I rarely need to thicken the cream, but you just never know. I've gone through 3 or 4 cans before I found the "good one" with the right thickness. I keep my canned coconut milk in the fridge for weeks just in case. It's finicky stuff that coconut milk/cream. Thanks for popping by. Have a great weekend.

  • Oh, no, it was perfect. I had bought a can of the organic Thai Kitchen Coconut milk for another recipe but ended up not making it. And I did read how you keep cans in the refrig. just incase (great idea!). Again, many thanks and no need to reply. You have a great weekend as well. :)



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