As our friends and family well know, the Midwestern Gentleman and I take our Pancake Sunday tradition very seriously. While the medium itself remains consistent — Pancake Sundays are always about pancakes — we are dedicated neophiles when it comes to ingredients and flavor combinations. Over the past year of Pancake Sundays, we have never made the same flavor pancake with the same fruit topping two weekends in a row. Until now.
My friend Danielle recently sent us an issue of Caribbean Gourmet magazine to whet our appetites, so to speak, for our upcoming visit to her native Trinidad and Tobago. She had thoughtfully tucked a note into the magazine drawing special attention to the West Indian Spiced Pumpkin Pancakes, and I could not resist. I modified the original recipe slightly, the better to align with my anti-inflammatory eating habits, and threw together a banana and rum topping to keep with the tropical theme. While both recipes do contain a small amount of sugar, one serving (about 3 pancakes and half a banana’s worth of sauce) is still within my “sugar safety zone” at less than 1 tablespoon.
Caribbean Pumpkin Pancakes
1 1/4 cup flour (I used amaranth and white whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
2 Tbsp coconut oil, melted
3/4 cup pureed pumpkin
1 tsp vanilla extract
1 1/3 cups buttermilk
Sift together the dry ingredients in a large bowl and set aside. Stir the melted coconut oil into the pureed pumpkin in a second bowl and combine well. Beat the eggs, buttermilk, and vanilla into the pumpkin. Pour the wet ingredients over the dry ingredients and whisk together briefly until just combined.
Ladle batter onto a hot griddle and cook until bubbles form and edges appear dry. Flip and cook on the second side for another minute or so. Keep warm on a warmed plate covered with a dishtowel until ready to serve.
Banana Rum Pancake Topping
2 Tbsp coconut oil (or butter, or a combination of the two)
2 Tbsp brown sugar
2 Tbsp water
2 bananas, peeled and sliced
2 Tbsp rum
Melt the coconut oil and brown sugar over low heat in a small saucepan. Carefully add the water, and bring to a simmer, stirring. Add the sliced bananas and stir to coat. Let the bananas simmer for 2-3 minutes, stirring occasionally. Add the rum and continue cooking for another few minutes, until the alcohol has boiled off. Serve warm over pancakes.
I am trying these tomorrow. The husband is excited to try them!
OK so I made them using buckwheat which is what I had on hand…I am VERY new at using different flours and when I tried the batter it had a bitter aftertaste and was not happy. But, I was pleasantly surprised at how the flavor significantly changed after cooking them. The texture was light and fluffy, and the topping AHMAHGAHD the topping! I had 3 pancakes and I couldn’t finish it all because it was all so rich and filling. Also, first time cooking with coconut oil, and I was also happy that it didn’t affect the overall flavor. I thought for sure everything was gonna taste coconutty. Husband says I can make those again. Except next time I’m mixing the buckwheat with another flour.
Oh, I’m so glad you enjoyed these in a gluten-free form — I need to try that myself. Yeah, buckwheat flour has a pretty strong flavor. I usually limit it to only a few tablespoons in a flour blend. Consider mixing it with sweet sorghum flour, brown rice flour, and/or oat flour next time!
Oh I will! cause I really like the fluffyness and texture of the buckwheat.