It’s fall around here, and time to get down to business. The business of pumpkin recipes. I made pumpkin chocolate chip muffins yesterday, and today its Pumpkin Basil Pancakes. I will wait on the pie for a bit, though usually I do pumpkin cheesecake for Thanksgiving. It probably has to do with my dietary restrictions. You can read about them here. That’s also a cake recipe, if you have a sweet tooth.
This recipe actually makes fluffy Pumpkin Basil pancakes and if you bake grain free or gluten free much, you know that’s a miracle in itself. I got my inspiration for this recipe here. The basil adds a hint of taste with each bite. Read about all the incredible benefits of basil here. Why not put it in what you already eat anyway? My basil plant was going crazy, since I pinch it off when it starts to flower. This tricks it into thinking harvest isn’t over, and keeps it from going to seed.
Let’s get started. First, toss the flours with two forks. This is very important in gluten-free baking.
Mix the rest of dry ingredients except basil with the flours. Set aside.
Beat eggs in a separate bowl.
Combine the rest of wet ingredients with the eggs.
Now add in the dry ingredients until thoroughly combined.
Take your kitchen scissors and mince the basil. I rolled the leaves tip to tip and then cut them.
Place on hot, greased griddle and bake on both sides.
Drizzle with syrup and don’t forget to enjoy.
Pumpkin Basil Pancakes
3/4 c. almond flour
1/2 c. tapioca flour
1/4 c. coconut flour
1/4 c. sugar
1 t. salt
2 t. baking powder
1/2 t. baking soda
1/2 t. allspice
1/4 c. butter, melted
1 c. pumpkin
1/2 c. buttermilk
1/2 c. chopped basil
Toss the flours with two forks. Mix the rest of dry ingredients except basil with the flours. Set aside.
Beat eggs, then combine with rest of wet ingredients. Add in the dry ingredients until thoroughly combined.
Carefully tuck basil into batter. Place on hot, greased griddle and bake on both sides.
Comment and let me know what you have baked with basil.
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Need basil? Go here.
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