Pumpkin Pancakes
We love these pancakes served with warm cinnamon apple topping - see the recipe below.
Dry ingredients:
Wet ingredients:
Mix dry ingredients in medium bowl. Mix wet ingredients in large bowl. Add dry ingredients to wet ingredients and combine.
Two fun ways to use the leftover pumpkin puree: Pumpkin Oatmeal and Pumpkin Smoothie
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.
Two fun ways to use the leftover pumpkin puree: Pumpkin Oatmeal and Pumpkin Smoothie
Warm Cinnamon Apple Topping3 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. |