Delicious Pumpkin Pancakes with Apple Red Wine reduction.
Definitely just made us some “grown up” pancakes.
I was being totally rebellious when I made this recipe. More so experimental. I mean, the only other time I’ve ever cooked with alcohol was in a chilli! For some reason I said to myself, “I wonder what apples and red wine tastes like” and so I went for it.
Apples already go so well with pumpkin but the addition of the red wine really steps up the flavour and complexity of the topping. It is sweet and slightly sour – the red wine flavour remains super rich and perfectly enhances the dish.
These Pumpkin Pancakes with Apple Red Wine Sauce have just got one over my Almond Butter Banana Pancakes now.
Yes, alcohol isn’t Paleo but seeing as we’re in the holiday spirit, let’s have a gander with this one, shall we?
The red wine reduction here is aimed to be a much sweeter sauce than the one that usually goes with beef dishes. You’ll actually want to pick a red wine with a higher alcohol content (*wink wink*), as the more it breaks down, the sweeter and fruitier it gets. Go for a Cabernet to give you a good depth of flavour.
To make the topping, you can use any apples of your choice. I used Coconut Sugar to sweeten but feel free to use honey. The pancakes are super easy, I use Coconut Flour with Tapioca Flour to keep the pancakes fluffy and light!
You’ve got to let me know, what do you think of this one? I’m betting this would work just as great with berries too!
- 1/4 cup of Pumpkin Puree
- 2 eggs
- 4 tablespoons of Almond Milk
- 1 tablespoon of Honey
- 1 teaspoon of Vanilla Extract
- 3 tablespoons of Coconut Flour
- 3 tablespoons of Tapioca Flour
- 1/4 teaspoon of Baking Soda
- Pinch of Sea Salt
- Coconut Oil for frying pancakes
- 3 Apples
- 2 tablespoons of Coconut Oil or grass fed butter
- 1 tablespoon of Coconut Sugar
- 1/2 cup of Red Wine Cabernet is best
- Start on your apple-red wine topping: Core and dice your apples (no need to peel). Add them to a sauce pan on medium heat with the 2 tablespoons of coconut Oil.
- Heat the apples through for 5 minutes then add in your coconut sugar and red wine.
- Reduce the heat to low and leave the sauce to simmer.
- In a mixing bowl, add in your wet ingredients: pumpkin, eggs, milk, honey and vanilla. Mix well.
- Next, using a sieve, add in your dry ingredients. Stir till incorporated.
- With a frying pan on medium heat, add in 2-3 tablespoons of your mixture. Depending on how big your pan is you could get away with making 2-3 pancakes in one go.
- Flip the pancakes, once the edges begin to brown. Pancakes should take 2-3 minutes on each side.
- Whilst frying the pancakes, keep an eye on the topping. Stir occasionally. The apples tend to soak up the sauce quite quickly so it is done when there is just enough red wine liquid in the pan.
- Once done, serve your pancakes with your topping and enjoy!