This week on Ramsay in 10, Gordon is putting the challenge out to Hell’s Kitchen’s Mia Castro to make an amazing homemade breakfast in just 10 minutes. And Mia is feeling fall and is showing you how a delicious recipe for Pumpkin Spice Pancakes in just 10 Minutes! Check out the full recipe below
Don’t forget to Pre-Order Gordon’s Newest Cookbook Quick and Delicious: http://po.st/VdFBEt
Pumpkin Pancakes with Creamy Almond Sauce Yield: 2 servings
For pancakes:
1 C pumpkin puree
3 ea. Lg. eggs
1 t vanilla
2 t baking powder
½ C almond flour
½ C arrowroot starch
1 ½ t chai spices (cinnamon, cardamom, ginger, allspice, cloves, nutmeg)
¼ t salt
coconut oil spray
3-4 T butter (for serving)
Pure maple syrup (for serving)
Creamy almond sauce (for serving)
Method:
In a medium bowl, whisk together pumpkin, eggs, and vanilla until homogenous.
In a separate bowl, whisk together dry ingredients. Add to wet ingredients. Whisk until just combined.
Heat a griddle pan (large saute pan alternatively) to medium, spray with coconut oil, and place ½ C of batter per pancake.
Cook 1st side until set around edges and bubbling in the center (should be light golden). Flip and cook other side until light-golden as well.
Stack cooked pancakes on top of each other and cover with a clean kitchen towel to keep warm.
Repeat until batter is finished.
Serve pancakes stack. Top with pure maple syrup and whipped cream.
For almond sauce :
½ C liquid unrefined coconut oil (Nutiva)
½ C creamy almond butter (MaraNatha 1 ingredient, roasted)
½ C maple syrup
1 t vanilla extract
1/2 t chai spices powdered sugarPinch salt
Method:
In a small pot heat coconut oil until just warm. Turn off heat, whisk in the rest of the ingredients until homogenous, reserve.