As a person with food allergies, sometimes I’ll get lucky while traveling and find gluten-free options in places you would never expect. Recently I attended a wedding in Neverwhere, Ohio, and was delighted that the first breakfast in our historic hotel the big city–Lancaster, that is–had gluten-free bread on offer.
I can order a breakfast sandwich?! That is something that never, ever happens. I have forgone breakfast sandwiches for over three years now, so I was understandably delighted.
The irony, however, was that there was something else on the menu that I wanted way way more than a breakfast sandwich. Something that was decidedly NOT gluten free. Something that the women I was traveling with (my mom and her best friend) could not stop raving about: pumpkin pancakes with cranberry-pecan compote. Oh my YUM.
If You Love Me, Lie to Me
Allow me to digress for a moment…I once dated this guy–let’s call him *Frank*–for far longer than was sane or reasonable considering what a poor match we made.
But he did this thing that was so irresistibly charming whenever he ate something I wasn’t allowed to have, it just might have been the glue that kept us together. He would bite into said glutenous item and wrinkle his nose, before describing in detail how disappointing the meal was. Then he’d take another bite and shake his head no, as if to illustrate how lucky I was not to be subjected to such torture.
I found the game delightful. One time, he was eating a bean and cheese burrito–one of my most-missed comfort foods which sadly seem to be gone from my repertoire in the absence of GF tortillas that actually resemble tortillas. He made a face of utter disgust and proclaimed that his burrito was just “too beany.”
I’m fairly certain that this action alone made me love him.
Too Damned Honest
*Frank’s* behavior stands in stark contrast to what my family does. Now, to be fair, we are a family who loves food. We are perhaps more likely to tell you what we ate on our European vacation than which museums we visited or what friends we made. But still, it’s hard when my mom eats a warm croissant so delicate that I can hear the crunch of 100 perfect layers as it reverberates in the part of my chest that acutely feels “lack.” I watch in slow motion as parchment-like crumbs drift gently onto the tablecloth like tantalizing golden snowflakes. Then she TELLS me how good it is. As if I’m not already dying a little inside.
Sigh…This particular memory ends with my mom actually rubbing the pastry on her face in an amorous gesture meant to make her more at one with the croissant. I might be embellishing, but who can tell anymore? All I know is that she didn’t lie to me.
Is that so much to ask?
Same Sh*t, Different Day
And that’s how it began with the pumpkin pancakes. It went something like this:
Me: (getting into the car after an entire day of flying and not eating due to a lack of G-Free options). Hi moms. How’s it going?
Moms: Hi girls. You are gonna love our hotel. It has GREAT breakfasts. Today we had the pumpkin pancakes. They come with a cranberry-pecan compote that is to die for. Oh my word…
Me: Sounds incredible. I’m starving. No chance they’re gluten-free (she asks hopefully)?
Moms: No…But they were goooooooooood. Mmmmm mmmmm! Really fluffy!! So full of pumpkin spice. I’ve never had cranberry compote on pancakes before, have you Lynda? No? No, me neither. Definitely not to be missed.
Me: Ok well I’m sure they have other good things on the menu.
Moms: Oh I’m sure, but these pancakes were reaaaaaaallly something. I’m thinking they’d be great for Christmas breakfast, don’t you think so Lynda? Just marvelous, really…
Suffice to say, I dreamt about pumpkin pancakes that night.
My Loss=Your Gain
The silver lining to this story, my friends, is that I came home on a mission.
A delicious mission.
And hopefully you will reap the benefits of it as much as I’m getting to. We start with a crazy healthy pancake recipe–one of the pumpkin-iest pumpkin recipes I’ve made. These babies actually qualify as paleo and are only mildly sweet, so they pair perfectly with your choice of toppings. One point that is particularly noteworthy: flax seed and meal is very delicate and will only stay fresh if you keep it frozen. Your best bet is to buy a small quantity of flax seeds in the bulk bin at your local health food store and grind them yourself. I make all the pancakes at once and then freeze them in a single layer. Then take them straight from freezer to toaster for quick weekday breakfasts.
The cranberry compote is super simple to make, and is bright and tangy with the flavors of orange and pumpkin pie spice. Of course you can serve this as a condiment for poultry or pork, spread it on toast, stir it into oatmeal or spoon it over vanilla ice cream. I make it a day ahead to cut down on prep time and thin a little bit with OJ or water when I’m ready to serve. Toast the pecans and add them at the end so they’re perfectly crunchy.
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 T flax meal
- 1/2 tsp salt
- 2-1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 can pure pumpkin
- 6 eggs, whisked
- 2 T coconut oil, plus more for cooking
- 1/4 cup honey
- 1 tsp vanilla bean paste (use extract for paleo)
- Whisk dry ingredients together in a small bowl.
- In another small bowl, whisk wet ingredients.
- Pour wet ingredients into dry and stir until combined.
- Heat griddle over medium heat.
- When beads of water dance on the griddle’s surface, it is ready, Pour approximately 1/4 cup of batter onto the griddle at a time and use the back of a spoon to spread it into a circle.
- When small bubbles form on the surface, flip pancakes and cook for another 2 minutes.
- 1 bag fresh cranberries
- 3 oranges, zest and juice
- 1/4 cup + 2 T coconut sugar, or more to taste
- 1 tsp homemade pumpkin pie spice (see below)
- 1/4 cup raw pecans
- Place cleaned cranberries in a 2 quart saucepan.
- Add the zest of three oranges to the cranberries. Halve the oranges, and add the juice. Cook over medium heat.
- Stir in coconut sugar and spices. Allow mixture to come to a boil then lower heat to a simmer, stirring occasionally, until most of the moisture has evaporated and sauce has thickened to desired consistency.
- Meanwhile in a dry saute pan, toast pecans over medium low heat until fragrant and just starting to brown. Allow to cool. Roughly chop.
- To reheat, add 1/4 c of water or orange juice to compote and slowly warm over medium low heat.
- Spoon warmed compote over pancakes. Top with toasted, chopped pecans.
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground clove
- In a small bowl, whisk all ingredients together.
- Store in an airtight container in a cool dark place.