Gluten-Free Pumpkin-Corn Griddle Cakes with Toasted Walnuts and Dried Cranberries

     

Having been away for 2 weeks and trying desperately to adjust to the time zone and weather here, I guess I will finally have to give over to the fact that it is Fall here in NJ!  I’ve tried to resist by not buying any pumpkins or Fall flowers yet, but I am guessing I will have to give in!  It is really a lot darker here, particularly at night.  🙁

Here is a recipe for your cool mornings!  Their texture is light as air!

PUMPKIN-CORN GRIDDLE CAKES – GLUTEN-FREE with Toasted Walnuts and Dried Cranberries

1/2 cup stone ground corn meal

1/2 cup almond flour

1/2 cup brown rice flour

3/4 tblsp baking powder

1/2 tsp salt

3/4 tsp cinnamon

1/2 cup pumpkin puree, preferably organic

2 tblsp butter, melted and cooled slightly

1 cup buttermilk

1 egg

* you can add a tsp of tapioca to firm these up a bit, if you’d like

2 tblsp honey

3/4 cup chopped walnuts, toasted and cooled

1/3 cup dried cranberries

Medium-Dark Maple Syrup

In a large bowl, whisk together corn meal, almond flour, brown rice flour, baking powder, salt and cinnamon.  In a medium bowl, whisk together the pumpkin, buttermilk, egg, butter and honey.  Pour wet ingredients into the dry and blend together with a rubber spatula.  

Preheat a griddle on low.  Melt a scant tablespoon of butter on the griddle.  Slowly bring the temperature up to medium-low so as to not burn the butter.  Drop batter by approximately 1/3 cupfuls onto the griddle and let cook on one side until browned and firm – do not burn.  Flip with a spatula.  Cook on the second side until the griddle cakes are cooked through and firm to the touch.  Don’t worry if they fall apart a little bit – these are very tender cakes and if you take your time cooking them, they will be fine.  In the meantime, toast some chopped walnuts and warm your maple syrup.  When the cakes are browned and firm, remove to your plates.  Sprinkle with the walnuts and cranberries and drizzle over maple syrup.  Enjoy!