Pumpkin Pancakes

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Ok, I’ll admit it, one of my very favorite parts about Fall is cooking with pumpkin.  I love pumpkin everything and love trying new pumpkin foods.  I will try adding pumpkin to just about everything.  Not only does it taste amazing but it gives the foods a beautiful orange color….perfect for the Fall season.  These pancakes are easy and are always a huge hit.  The mild pumpkin flavor is delightful.  They remind me of pumpkin pie and really, I ask you, who doesn’t want pumpkin pie for breakfast?  I typically serve these pancakes with butter and pure maple syrup.  I also serve them with apple butter or fresh whipped cream sprinkled with cinnamon for something different.

But…..my absolute favorite topping for these pancakes and so many other things is cinnamon honey butter.  What?!  Yep, it’s as delicious as it sounds.  And it’s incredibly easy, here’s the method:

Mix 3/4 cup room temperature butter and 1/4 cup honey until smooth and creamy.  Mix in 1/2 teaspoon cinnamon and 1/2 teaspoon of course sea salt or Kosher salt.  it’s that easy and it’s amazing on biscuits, bagels and toast.

Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Serves: 12, 4 inch pancakes
Ingredients
  •  1 ½ Cups Milk
  •  1 Cup Canned or Cooked Pumpkin
  •  1 Extra-Large Egg
  •  2 TBSP Vegetable Oil
  •  2 TBSP Cider Vinegar
  •  2 Cups All-Purpose Flour
  •  3 TBSP Brown Sugar
  •  2 tsp Baking Powder
  •  1 tsp Baking Soda
  •  2 ½ tsp Pumpkin Pie Spice
  •  ½ tsp Salt
Instructions
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In another bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. Then stir the flour mixture into the pumpkin mixture just enough to combine. Do not over-mix!
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  6. Brown on both sides and serve hot.

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Balsamic Baked Apples

IMG_0417IMG_0430With the words “Happy New Year” come the frequently uttered words “I need to eat healthier this year” and “I’m starting my diet.”  Well, let’s face it, we are human and therefore we need dessert.  Here’s a low calorie guilt-free dessert that is not only warm, comforting and delicious but also versatile!  Try it over frozen yogurt, plain nonfat yogurt, oatmeal or pancakes.

Ingredients:

3 apples – I used one golden delicious and 2 Fuji apples

ground cinnamon

organic coconut sugar – it’s an unrefined brown sugar with a caramel flavor.  I like the texture of it and it browns the flesh of the apples nicely.  It’s toted to have a lower glycemic index than regular sugar so often it’s deemed as a healthy alternative to sugar.  I personally have not found any research to back up those statements.  I just like the taste and the texture of it.

Fruit flavored balsamic vinegar – I used cinnamon-pear flavor

Walnuts – chopped

Raisins – (optional)  The pancake picture above has raisins.  Regular or golden raisins are both nice in this dish.

Directions:

Cut the apples into 4 sections; cut those 4 sections in half; cut those halves into 3 pieces.

IMG_0412Preheat oven to 400 degrees.

Spray the bottom of a small glass baking dish with cooking spray – I used an 8×8 square

Put apples in pan and generously coat with the balsamic vinegar.  I used enough vinegar to fully coat the apples and cover the bottom of the pan.  Sprinkle the apples with the coconut sugar and add a generous coat of the ground cinnamon.  Add the walnuts.  Stir to cover the apples with all the ingredients.

Cover the pan with foil and bake at 400 degrees for 25-30 minutes (to desired tenderness).  If you take the foil off for the last 10 minutes of cooking the vinegar will thicken up a bit making it a more syrup-like consistency.

Spoon the apples over the frozen yogurt or whatever you are putting them on and drizzle with the cooking liquid left in the bottom of your baking pan….yummy.

Note- I did not peel the apples but you might want to do this if you don’t like the texture of the cooked skins.

 

 

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