Last week, I saw a carton of pumpkin spice coconut milk from So Delicious at the store and decided to buy it, thinking I could use it in my coffee or to make a festive hot drink. Then over the weekend, I was in the mood to make a special indulgent breakfast and spotted the recipe for pumpkin spice pancakes on the side of the carton, so I tried it. Usually I expect recipes on the side of cartons to have about 2 ingredients and 2 steps (combine one premade ingredient with another and bake), but this actually was a full recipe from scratch, and it turned out DELICIOUS! Paired with scrambled eggs with rosemary and Daiya non-dairy cheddar, it made a complete gluten-free, dairy-free indulgent breakfast!
The full recipe is on p.18 of this link. The recipe calls for all-purpose flour (for the gluten version) or a gluten-free flour blend. I used Thomas Keller’s Cup4Cup, which is an amazing GF flour, but contains a tiny bit of dairy. For a non-dairy flour, Bob’s Red Mill also has a great all-purpose gluten-free flour mix.
The recipe also calls for pumpkin puree and mashed banana, which made the consistency of the batter quite thick and not runny at all. So when you put your batter into the skillet to make each pancake, you’ll need to shape it a bit and smash it down after you’ve flipped it to get it to be nice and flat.
The thick consistency of the batter is what gave me the idea to be adventurous with the batter I had leftover. Rather than make more pancakes, I attempted cake pops – or shall I say pancake pops? Here were my steps:
- I attempted to form the dough into as round as possible balls without using a mold and baked them at 375 degrees for about 15 minutes (test by sticking a toothpick into your thickest ball – if it comes out clean it’s done baking)
- While those were baking I tempered some dark chocolate – for those that don’t know, tempering is the process of heating then cooling chocolate then heating it again to dip things like cake and strawberries in so the chocolate comes out nice and crisp. Click here for more info on tempering
- Once the balls were done baking, I let them cool a bit to harden, then rolled them around in the melted tempered chocolate
- Then I took half a skewer stick, dipped the end of it into the melted chocolate, and stuck it into the chocolate-covered ball. Dipping the end of the stick in the chocolate first helps the ball to stay on the stick
- I put each pancake ball on a parchment-paper lined baking tray and refrigerated until the chocolate was completely hardened and voila!
The end result may not have been perfectly round beautiful balls, but they were delicious. Baking the balls first created a nice slightly brown and harder shell around the outside of the dough, so that when I bit into the final product, I got the flavor of the dark chocolate, followed by a toasted (think top of a crème brulee) flavor, followed by the pumpkin spice. Really a delicious dessert!