? BUTTERMILK CHOCOLATE CHIP PANCAKES WITH PUMPKIN MOUSSE

buttermilk chocolate chip pancakes with pumpkin mousse multip img 0 3a9feec3
buttermilk chocolate chip pancakes with pumpkin mousse multip img 0 3a9feec3




? BUTTERMILK CHOCOLATE CHIP PANCAKES WITH PUMPKIN MOUSSE ? These are so good it’s ? SCARY ?

The pumpkin mousse is luscious and comes together with just a few simple ingredients. For best results, refrigerate the mousse overnight (but we just couldn’t wait)! Alternately, skip the homemade purée and use canned pumpkin, but TBH there is no substitute for the flavor and color of homemade purée, and I prefer squash over actual pumpkin. That’s my little secret! Best part: you still get 300 billion live cultures per serving! HAPPY HALLOWEEN!

For the pancakes:
¾ cup Anita’s Yogurt
1 cup water
¼ cup vegetable oil
2 tbp ground flaxseed
2 tbp maple syrup
2 tsp apple cider vinegar
1 tsp vanilla extract
1/3 cup dark chocolate chips
2 cups GF flour (such as King Arthur)
1 tbp baking powder
½ tsp baking soda
¼ tsp salt

For the pumpkin mousse:
1 cup squash purée (recipe follows)
1/2 cup Anita’s Yogurt
1/2 tsp vanilla extract
2 tbp powdered sugar (I used monk fruit sweetener)
1 tangerine, zest only (sub clementine, mandarin or half an orange)

extra yogurt for topping ☁️

Combine all the mousse ingredients in a bowl and fold together until smooth. Transfer to a sealed container and refrigerate at least four hours or (preferably) overnight.

To make the pancakes, combine all dry ingredients in a bowl and whisk together. Add the chocolate chips and toss to coat with dry ingredients. Make a well in the center and add the liquid ingredients. Using a fork, fold together until smooth.

Lightly oil warmed skillet and fry pancakes until golden on bottom. Flip until golden on second side and repeat until all the batter is used.

Let the pancakes cool and layer with a heaping spoonfuls of pumpkin mousse. top with yogurt and tangerine segments.

Squash Purée
1 small red squash (such as Hubbard, Kuri or Kubocha)
1/2 cup coconut milk

Peel, core and chop the squash into cubes. Simmer cubes in the coconut milk over low heat until thoroughly softened, stirring occasionally to prevent sticking.

Transfer to food processor or blender and process until smooth. Cool purée and store in sealed containers until ready to use. Store frozen if not using within 4 days.

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