Pumpkin Pancakes

We love these pancakes served with warm cinnamon apple topping - see the recipe below.

Dry ingredients:
    2 c. whole wheat flour
    3 tsp. baking powder
    1 ½ tsp. pumpkin pie spice
    ½ tsp. baking soda
    ½ tsp. salt

Wet ingredients:
    1 ½ c. skim or almond milk
    1 c. all-natural pumpkin puree
    2/3 c. egg whites or 2 large eggs
    2 Tab. olive oil (or your choice of oil)
    2 Tab. pure maple syrup (or raw agave nectar)
    1 tsp. vanilla extract

Mix dry ingredients in medium bowl.  Mix wet ingredients in large bowl.  Add dry ingredients to wet ingredients and combine.
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Two fun ways to use the leftover pumpkin puree:  Pumpkin Oatmeal and Pumpkin Smoothie

Warm Cinnamon Apple Topping

3 large apples
2 Tab. butter (or sunflower oil)
2 Tab. apple cider vinegar
½ tsp. cinnamon
¼ tsp. salt

Peel and core apples, then chop into small, bite-size pieces.  Melt butter in medium sauté pan over medium heat, then add remaining ingredients.  Cook for 5 – 10 minutes, or until apples are tender.  Serve over pumpkin pancakes, or as topping over yogurt or vanilla ice cream.