Pumpkin Coconut Pancakes

I clearly remember this time of year in Tokyo. A whisper of autumn was in the air amidst the hot, heavy humidity hovering over the city. People dabbed their faces with handkerchiefs to keep the dripping sweat in check but, because of a devotion to the seasonal calendar, began to wear light jackets and sweaters on their way to work in the morning. 

The intersection of summer and fall was pronounced if you looked for it. You could even see it in the food. In our last apartment (we lived in 3 different places during our 4 years in Japan) there was a yakiimo truck that would pass through the neighborhood selling roasted sweet potatoes. We could hear the strangely melancholy sound of the vendor calling out to anyone who would listen, “yakiiiiiiiimoooo”, as he made his way slowly through the streets.

The potatoes, wrapped in brown paper and served whole, would warm hands and fill tummies as people made their way home at the end of the day. I look for equally special signals at this time of the year in other places now. Here in Colorado, I have begun to identify this transition into autumn by the smell of roasted chiles and the explosion of all the pumpkin-y-things appearing in every grocery store and coffee shop and on every food blog in the land.

Some people try to resist, but I’m not going to. My favorite season only lasts a little while, so I’m going to take full advantage of all it has to offer.

So, here’s my pumpkin-y contribution. I made these pumpkin coconut pancakes last weekend - on one of those clear, crisp mornings - and they were absolute perfection on a plate.

About these pumpkin coconut pancakes:

This recipe is perfect for mornings when you want something a little more nourishing than a plain pancake. I love feeding these to my kids, too, because they get pumpkin (FULL of vitamins) but still the fun of a pancake breakfast. Here are a few other things you should know:

• You can use whole wheat flour (my fav), all purpose flour, or a combo of both.

• Depending on the flour you choose to use, you may need to add a bit more liquid to achieve the perfect batter consistency

• Not all coconut milk is the same! Some cans of coconut milk have more liquid and some have more cream. Adjust your batter by adding more milk vs more coconut milk

• If you don’t have pumpkin, you can also use mashed banana!

What you need to make Pumpkin Coconut Pancakes:

You’ll want to make sure you have the following ingredients before you get started:

• whole wheat (or AP) flour

• sugar

• spices: ginger, cinnamon, cloves, nutmeg

• salt

• eggs

• canned coconut milk

• pumpkin puree

• coconut oil, ghee, or butter

• coconut flakes (optional)

• maple syrup

I used a recipe I posted a while back as my guide but made changed it up by using whole wheat flour, coconut milk in place of regular milk and coconut oil in place of butter. Topped with toasted coconut flakes, these pumpkin spiced pancakes are the perfect way to usher in the cooler weeks while gently letting go of summer.

Pumpkin Coconut Pancakes

Ingredients

• 1 1/4 cups whole wheat flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/8 teaspoon nutmeg

• pinch of ground cloves

• 1 cup coconut milk, mixed well until smooth (light or full fat)

• 1/4-1/2 cup milk or almond milk (see notes)

• 6 tablespoons pumpkin puree

• 2 tablespoons melted coconut oil, cooled + extra for cooking

• 1 egg

• 1 cup toasted, unsweetened coconut flakes

Instructions

1. In a large bowl, whisk the dry ingredients together.

2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.

3. In another smaller bowl, stir the coconut milk, milk, pumpkin, 2 tablespoons coconut oil and egg together.

4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.

5. Heat a skillet over medium heat. Add some coconut oil and swirl it in the pan.

6. Pour in 1/4 cup batter per pancake.

7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.

8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

9. Serve the pancakes sprinkled with toasted coconut flakes and drizzled with maple syrup.

Savory Pumpkin Butter Tart

I truly love this time of year. The way the light changes from vibrant summer sun to softer, more golden reflections of fall leaves is absolute perfection. And the cooler air? Yes. Give me more of that. The change in seasons also means more of my favorite foods. Pumpkin spice things, caramelized things, herb-y things...they are all on my radar right now. This savory pumpkin butter tart is now at the top of my favorite-fall-foods list. Creamy pumpkin puree (recipe here) plus some homemade applesauce, pumpkin pie spice, maple syrup and amaretto make a perfect pumpkin-apple butter. Spread on puff pastry and topped with walnuts, caramelized onions and blue cheese showcases the butter's sweet-spicy perfection in a new way.

This tart would be perfect for anything from last-minute cocktail parties to holiday appetizers alongside a glass of crisp, bubbly Prosecco. You could also turn this into a perfect fall lunch or light supper by pairing it with a simple green salad and a glass of chardonnay.

I'll be eating this in my backyard while I watch the leaves fall and pile up on the lawn, contemplating when I should ask my husband to start raking. It's gonna be a good time.

Savory Pumpkin Butter Tart

Serves 6-8

Ingredients

For the Pumpkin-Apple Butter:

• 1 cup pumpkin puree (recipe here)
• 1 cup unsweetened apple sauce
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 1/2 cup water
• 1/4 cup Amaretto
• pinch of salt

For the tart:

• 1 sheet puff pastry, thawed according to package directions
• 1 large onion, halved and thinly sliced with the grain
• 3 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 2/3 cup pumpkin-apple butter (pumpkin or apple butter are fine too)
• 1/3 cup walnut halves
• 1/3 cup blue cheese crumbles
• 1 tablespoons thyme leaves

Instructions

1. Combine all of the pumpkin-apple butter ingredients in a small saucepan, stir to combine and bring to a simmer over medium heat.
2. Continue to gently simmer until slightly thickened, about 30-45 minutes, stirring often. Transfer to a bowl and set aside to cool.
3. Meanwhile, preheat oven to 400 degrees Fahrenheit.
4. On a lightly floured surface, roll the puff pastry out until it measures about 12x18 inches. Roll about half an inch of the pastry to form a raised border. Return the pastry to the fridge to chill for 20-30 minutes.
5. While the pastry chills, make the caramelized onions by first melting the butter in a large skillet over medium-high heat.
6. Add the onions and kosher salt and stir until the onions are softened and just beginning to turn golden.
7. Reduce the heat to medium-low and continue to cook and stir until the onions are a deep golden color, about 20-30 minutes.
8. Spread the pumpkin butter on the chilled pastry and sprinkle with the walnut halves.
9. Bake for about 23 minutes or until the pastry is golden brown and firm.
10. Remove from the oven and sprinkle with the caramelized onions and blue cheese crumbles.
11. Garnish with thyme leaves and cut to serve.