Pumpkin Pancakes with Buttered Port Syrup

What do you do when you have a whole carton of coconut milk in the fridge that you don't want to go to waste.. bake with it! I don't particularly love the flavor alone.. I tried it on granola but I just can't get used to it as a drinking beverage. But seeing how my husband bought this for his "heart health" and he is still craving foods that aren't "heart healthy" per se.. I have been substituting with it when possible and cutting back on yolks, salt, butters and milk products as much as I can. This "ISN'T" a low cholesterol pancake.. but I think I aided in his attempt to eat "better" by skipping the dairy milk and using the coconut milk instead. We are using the Silk Pure Coconut brand that has 0 grams of cholesterol in a 1 cup serving, plus only 80 calories compared to the 120 calories in reduced fat dairy milk and... 6 grams of sugar compared to 12 grams. Coconut milk.. definitely a good health choice as WELL as a baking alternative. The pancakes were light and fluffy.. great texture and taste too! LOVE!

Definitely try my Pumpkin Pancake recipe.. and if you "need" to, you can skip the Buttered Port Syrup.. but I hope you don't have to.. because it lends itself to a wonderful Fall flavor that's goes perfectly with pumpkin!

Enjoy these pancakes for your Holidays!

Buon Appetito,

Pumpkin Pancakes & Buttered Port Syrup

3/4 cup all-purpose flour
½ cup whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1 cup coconut milk
½ cup canned pumpkin 
1 large egg
2 Tbsp. vegetable oil
2 tsp. molasses

In a large mixing bowl, whisk together flours, sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In a medium bowl, whisk together coconut milk, egg, pumpkin, vegetable oil, and molasses. Add wet ingredients to the flour mixture and blend until just combined. Batter will be a bit lumpy. Let rest for 2-3 minutes. 

Heat pan to medium low. Add a tsp. of vegetable oil and a tsp. of butter. Drop 1/3 cup of batter onto heated skillet.  Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over. Cook for another 2-3 minutes or until golden brown. Continue to make the rest of the pancakes. 

Serve pancakes warm with Buttered Port Syrup. (Recipe Follows) 

Buttered Port Syrup

½ cup Sugar
1 cup Port Wine
1/4 cup Corn Syrup
2 tsp. Unsalted butter

In a sauce pan add all the ingredients except butter. With heat on medium let come to a simmer. 
Turn heat to low and let cook till syrup reduces to ½. Around 15 minutes  When done add the butter and stir to blend. 


Jackie Bernardi said...

Oh my gosh, who would ever skip the buttered port syrup!

I am going to make these this weekend : )

Jenny @ BAKE said...

buttered port syrup sounds too good to be true!

Marta @ What should I eat for breakfast today said...

I made pumpkin pancakes like 2 weeks ago and it is so amazing! I like your port syrup, next time I'll make it your style :)

Shulie Foodwanderings said...

I never made pumpkin pancakes but am so tempted now. Scanning the ingredient list so many that intrigue me here, whole wheat, coconut milk and port syrup?! I am captivated! :)

Jenn @leftoverqueen said...

I love pumpkin pancakes! These look so good!