Ok, so I lied about posting the recipes yesterday. I hit a snafu with the soul cakes and didn't have time to fix it before the Phish concert. Which was totally amazing, btw. Friggin religious experience. And I had killer seats, so all in all it was the best night I've had in a long time. I've been dancing to Fee playing inside my head all day long. Love those guys.
SO! Gluten free pumpkin chocolate chip pancakes. I adapted the recipe from this recipe I found on Pinterest from this lovely woman, Julie:
http://www.confessionsofacookingdiva.com/2013/10/16/pumpkin-pancakes/
I then subbed out regular flour with the Bob's Red Mill GF all purpose cooking flour and added semi-sweet chocolate chips. The pumpkin and the chocolate chips completely masked the beany quality of the Bob's. I also highly recommend (er...insist) on using high quality syrup. Having been born and raised in W. Mass in the middle of sugaring country has spoiled me. Unless it's direct from a sugar house, it's not real maple syrup.
Soul Cakes! They are a traditional pagan confection made and passed out on Samhain. It protected the receivers from curses and they would then pray for the person that gave it to them, thus ensuring that everyone would get into heaven. Bam. So my snafu WAS that I forgot the dang sugar. Ugh. And I used the Bob's red mill, so it was like a chalky bean flavored cookie. Terrible. I got the recipe from Food.com. Here's the link:
http://www.food.com/recipe/soul-cakes-143070
My delightful friend Sarah suggested this GF sub:
Try replacing the flour in the original recipe with an equal amount of a mixture that's 5 parts rice flour, 3 parts potato starch, 2 parts sorghum OR oat flour - either will work, and 1 part tapioca starch. And add a teaspoon of xanthan gum.
She's so good.
My Stitch Fix is due to arrive tomorrow, btw. Pictures soon!
~J
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