Updating Recipes+GF Pancakes with Pumpkin Frosting

Hello hello!  How’s your Thursday treating you so far? Or Wednesday, or Friday, depending on where you’re reading from. Open-mouthed smile Before I go on any further I would like to thank you for the kind comments on my last post regarding my past!  It certainly wasn’t a secret since I’ve already talked about it on my “Meet Ellie” page, but I guess that the lack of details in my story made it seem as if I’m still struggling with ED.  Thankfully it’s not an issue like it used to be and I’m glad to report that God has freed me from that sin.

One thing to note, however, is the fact that ED can come in countless of different forms and shouldn’t be disregarded by anyone.  It’s not a clear-cut “addiction” that is easy to spot because it’s not just about bulimia, anorexia, and so forth, which are extreme measures that I didn’t have to deal with but so many others have.  And I’m forever thankful that my eyes were opened before I traveled down that dirty road.   Nevertheless, since it can unexpectedly happen to anyone at any given moment, it is super important to keep an eye out for those whom you love!

Remember that we all have thorns to deal with and most likely every single person you come across with today is facing something.  So let’s get out there and make someone’s day!  Let’s smile at them, listen to their problems, and even tell them about God’s love if that is your belief.  If it’s not--well, just know this.  God is so in love with you that He’s waiting for your love in return because He respects our decisions. Smile

Alrighty.  Enough of that serious talk so let’s move on to some good ol’ food, yes?!

And to make that even more exciting, let’s talk about a fall recipe…Muahahaha…

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Exactly about a year ago I posted a recipe for these amazing millet pancakes that I studded with peaches.  They were so full of flavor thanks to the caramelizing that the peaches got from cooking on the skillet!

Even though I loved everything about that recipe, I thought that tweaking it just a bit more and updating it would make it perfect.  This week I realized while I was scrolling through my recipe page that I haven’t referred back to my old recipes for quite some time, and then I wondered….”Is that recipe still any good?!  Did I measure those ingredients correctly to a T, so that others who follow the recipe will have the same outcome?  What if I can make it better than the last time?”

And thus, I went back to my gluten free Peachy Millet Pancakes to create this perfection.  It is by far one of the most pillowy and moist pancakes I’ve made, and I was so pleased with the result because gluten free dishes can be challenging sometimes! Smile with tongue out

Since I didn’t have any peaches on hand and the fall weather beckoned me to throw pumpkin in there, I didn’t add any fruit to the batter and instead made them plain.  Here’s the recipe.

Fluffy Millet Pancakes with Pumpkin Frosting {GF}

This is a remake of my old Peachy Millet Pancakes. 

Makes 8 pancakes, serves two

Ingredients for cakes

  • 1/2 C millet flour
  • 1/4 C brown rice flour (or fine oat flour)
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 TBSP chia seeds
  • 1/4 tsp cinnamon
  • 1 whole egg
  • 1 tsp melted coconut oil (or other)
  • 1/2 C almond milk
  • 2 TBSP greek yogurt
  • oil spray for cooking

Ingredients for frosting

  • 1/2 C pumpkin puree
  • 1/4 C greek yogurt
  • 1/4 tsp pumpkin spice
  • 2 TBSP maple syrup (or other sweetener like Stevia)
  • banana slices (optional)

Directions

  1. In a medium bowl, mix the flours, baking soda, salt, chia seeds, and cinnamon.  Then add the egg, oil, milk, and yogurt and mix the batter with a whisk.  Do not overbeat it but just enough to get everything incorporated.
  2. Heat a skillet or pan on medium high heat and let it warm up for about 1 minute.  Spray with the oil.
  3. Bring down the heat to a medium and pour about 1/4 C of the batter on the skillet.  When tiny bubbles begin to form on the pancakes and they begin to rise, you may flip them over.  Place them on a plate after they’re done cooking.
  4. For the frosting, mix all of the ingredients in a small bowl and spoon a good amount on each pancake.  Add the banana slices to the frosting and keep layering them that way.

April 10-2013 (1 of 1)-250

April 10-2013 (1 of 1)-251

April 10-2013 (1 of 1)-249

The consistency is truly like a slice of cake!  And it kind of looks like cake layers, doesn’t it?

Take care and have a great day guys!

Ps:  For those of you who know Pastor Chuck Smith of Calvary Chapel and his going home to the Lord, I'm sure your heart goes out to his family as well.  But man, what a great example he was and how he encouraged all of us to live a life of love and faith!  May God bless his family with peace and a healthy time of grievance.  <3

Do you revisit your old recipes?  If so, do you like to tweak them and make them better than before?

What’s your current food love right now?

Love,

Ellie <33