Honey Pumpkin Pancake Puffs {Gluten-Free and Dairy-Free}

This post is part of a sponsored campaign with delicious Buzz + Bloom Honey through my participation in the Mom It Forward Blogger Network.

Have you ever purchased something because of good intentions? Maybe you bought a treadmill because you figured it’s about time you got in shape. Perhaps you got a sewing machine because you thought it would be fun to make your kids Halloween costumes. Or maybe you picked up an Ebelskiver pan because you wanted to make Ebelskivers.

What?

What the heck is an Ebelskiver and why does it need its very own pan?

That’s a great question, but it didn’t stop me from buying a cast iron Ebelskiver pan a few years back. I saw it. It looked cool. I bought it. It sat in the cabinet for over a three-year period, destined to join numerous other items in the graveyard of good intentions. One day when I was bored, I decided to Google “Ebelskiver” and learned that an Ebelskiver is Danish and is essentially a pancake ball. And sometimes they are even filled with fruit or cream or other delicious fillings. Yum. Still, it sat.

Until yesterday.

Yesterday I was in a courageous mood and decided to try and tackle the elusive Ebelskiver. And boy did I have delusions of grandeur. I started out intending to make pumpkin and cream cheese filled delicious balls of sweetness. That turned into a big gloppy mess. They weren’t pretty, but that didn’t stop me from tasting them. More than once.

After that failure, I felt a bit more comfortable with the pan and the techniques for creating a nicely cooked Ebelskiver, so I decided to throttle it back a notch and omit the filling, and came up with these Honey Pumpkin Pancake Puffs. I used gluten-free flour and unsweetened almond milk, plus the pumpkin so they aren’t as fluffy as they would be with just regular flour and milk. But still quite tasty!

I’m not going to lie; it takes patience and a sense of humor to attempt to make Ebelskivers, especially if you are veering off from a tried and true recipe to create your own. But I love a challenge, especially one that comes with such a delicious reward.

This recipe is perfect for fall because it contains pumpkin and is sweetened only with honey. Yummy Buzz + Bloom Honey. Plus, September is National Honey Month! When I bake (or cook), I use honey whenever possible instead of other sweeteners because it’s one of the most natural sweeteners available. But not all honey is created equal. Some honey is highly processed, over-filtered and over-heated, essentially killing the beneficial antioxidants and enzymes that make honey a healthier option.

But not Buzz + Bloom Honey. They package their honey at a lower temperature to maintain the nutrition and superfood qualities of honey. Their honey does not contain any artificial ingredients, flavors or preservatives. They are also gluten-free, fat-free and nut-free.

Buzz + Bloom Honey is globally sourced, and they have a full line of honey including traditional honey, spreadable honey, and craft honey. Each of their honey varieties comes from a different source and has its own flavor profile and recommended ways to enjoy it. And, of course, Buzz + Bloom is passionate about protecting the health and vitality of the honey bee population, so they support the nonprofit Planet Bee Foundation that aims to heighten awareness about the struggles of the honey bee and help protect their future.

In all, Buzz + Bloom has 14 different varieties of honey including Organic Non-GMO, Raw and Unfiltered and Fair Trade Certified. I used the Fair Trade Certified honey in my recipe, but you can use just about any of the varieties you would like.

You can purchase Buzz + Bloom Honey on their website BuzzAndBloomHoney.com, or at select retailers. We are huge fans of the Buzz + Bloom squeeze bottles and the individual serving packets. They are perfect for on-the-go.

Are you brave enough to try making Ebelskivers, now that you know what they are? Make sure you use Buzz + Bloom Honey to sweeten them (and dip them in) and Pin this recipe on Pinterest just in case you procrastinate making them for as long as I did!

Honey Pumpkin Pancake Puffs {Gluten-Free and Dairy-Free}

Prep Time: 48 minutes

Cook Time: 48 minutes

Servings: 18

Author: 730 Sage Street

5 from 3 votes

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You can use an Ebelskiver pan or possibly a cake pop pan for this recipe. They would make lovely beautiful pancakes too.

Ingredients

• 1 cup gluten-free all-purpose or baking flour
• 1/4 cup pumpkin puree not pie filling
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 cup unsweetened almond milk
• 1 tbsp vegetable oil
• 1 tsp vanilla
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 3 tbsp honey

Instructions

• In a medium bowl, mix dry ingredients.
• In a large bowl, beat wet ingredients together until smooth.
• Slowly pour dry ingredients into wet until thoroughly combined and smooth.
• Heat an Ebelskiver pan over medium-low heat until evenly warm.
• Using a small amount of butter or an organic cooking spray, coat the inside surfaces of the pan.
• Pour batter into each cavity filling it almost all the way to the top (leave about 1/4 of an inch).
• Allow each one to brown, You will notice that the edges begin to cook and firm up, that's when they should be ready to flip.
• Flip each one over when brown so the other side can cook. Wood skewers work great. Once the pancake releases from the pan, flip it, so the uncooked batter is now at the bottom, and the cooked part is on top. They need to be thoroughly browned but not burned into order to make sure they are cooked all the way through.
• Allow to cool slightly then you can roll them in powdered sugar if desired.
• Serve and enjoy while still warm. My kids dipped them in honey!

Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

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