Gluten Free Pumpkin Pancake Coffee Cake

I'm whacking away at finishing a new novel, which means I'm home and hungry. Also, it's January, cold, grey, and dismal when I poke my nose outdoors. Which means I don't feel like going grocery shopping. So I searched my cupboards for inspiration and found a packet of gluten free pumpkin spice pancake mix that I purchased by mistake. I meant to get the pumpkin bread mix sitting next to it on the shelf at Trader Joe's. Necessity being the mother of cooking experimentation, I searched online for things to do with my mix. Came up with a coffee cake recipe made with regular pancake mix and modified it.

The result was tasty with my coffee, so here's what I tossed into the oven.


Nicely browned while I was editing!
RJ's TJ's GF Pumpkin Spice Apple Coffee Cake

1 egg
1/3 cup olive oil
1/3 cup almond milk**
1 cup of Trader Joe's Gluten Free Pumpkin Spice Pancake Mix
1/2 cup of sugar mixed liberally with cinnamon*
1 chopped apple 

Preheat oven to 375 degrees. Mix egg, oil, and milk together. Add pancake mix and sugar. Pour half into 8" x 8" pan and then spread sliced apple over mix. Pour rest of mix over apple slices.

Cook for 20 to 25 minutes (see note below). 

Baking while editing or what really happened

After popping the pan in the oven, I started reading last chapter written before wandering off to bake. Ignored oven timer because I was puzzling over where my hero would go next. Realized something was starting to smell good in kitchen and pulled cake out of oven at more the half hour mark than 20 to 25 recommended. It may have been a bit crispier on the edges than intended but it still went down well with a cup of coffee.

*I had a mix of white sugar and cinnamon left over from another coffee cake mix. It seemed to work fine. I'd estimate it was mostly sugar with a tablespoon or two of cinnamon. 
**I generally use soy milk or almond milk at home, but I don't see why you couldn't use regular milk for this.And butter instead of olive oil.


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