A cake? For breakfast? Now before you decide I’ve gone off the deep end of decadence, consider: (1) This recipe started out as a pancake recipe but the texture just didn’t lend itself to pancake-ness. They were super moist and delicious but any attempt at flipping them ended in inevitable disaster. (2) According to their name, pancakes are really just cakes made in a pan instead of an oven.
So I reworked the recipe a bit and made my very first breakfast cake. It’s made with whole grain brown rice flour and contains a good dose of vitamins and fiber from the pumpkin. Now about the pumpkin…I roasted my own small pie pumpkin (more detailed instructions here) and then blended to flesh to make my pumpkin puree. Until recently, I was adamant that I would never do this. Opening a can was just too easy and I didn’t see the point in adding extra step to my baking. Then I heard about a research study in which participants who ate one cup of canned soup per day for a few weeks had a 1,221% (!) increase in BPA in their urine samples (here is a NY Times article summarizing the study).
To remind you, BPA is the substance that has been banned from use in baby bottles because of its ability to disrupt normal endocrine activity and its effects on fetal and infant brain development. Data about BPA’s effects in adults is still inconclusive, but many health-conscious people are trying to limit their exposure. And since I subscribe to the “better paranoid than sorry” theory, I’m working to reduce my reliance on canned foods, since BPA is often used in the lining. If you do use canned pumpkin for this recipe, see if you can find a company the uses BPA-free cans.
So with that, on to the recipe!
Pumpkin Breakfast Cakes
makes 4 individual cakes
-1 cup brown rice flour (I used sprouted brown rice flour)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon powdered ginger
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground cloves
– 2 tablespoons butter, melted
– 2 tablespoons honey
– 1 1/4 cup pumpkin puree
– 3/4 cup milk of your choice
– 1 egg
– maple syrup to serve
1. Preheat oven to 350F and grease 4 oven-safe ramekins. In a large bowl, mix together dry ingredients.
2. Whisk melted butter, honey, pumpkin puree, and milk together in a separate bowl. Add the egg and whisk until incorporated.
3. Add the pumpkin mixture to the flour mixture and mix well. Divide the batter between the 4 ramekins, filling each about 2/3 full. Bake for 12-15 minutes, until the tops are lightly browned.
4. Top with syrup and eat with a smile. You’re havin’ cake for breakfast! 🙂
*This recipe was entered in this week’s Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms, Traditional Tuesdays at Cooking Traditional Foods, Gluten-free Wednesdays at the Gluten-Free Homemaker, and the These Chicks Cooked blog party.