Monday, February 3, 2014

Pumpkin Apple Pancakes

These pancakes have become a go to on-the-go snack for me recently.  They boast a good balance of protein (from eggs), vitamins and fiber (from pumpkin) and natural sweetness (from apple slices).  They are sugar, grain, and dairy free too.  I can eat until I am full and not feel guilty about what I put in my mouth.

On the down side, they do take longer to cook than traditional pancakes and can be slightly temperamental when flipping-- reducing the heat and cooking a little longer solved the problem. Just warning you.

Apple Pumpkin Pancakes
1 apple thinly sliced
4 eggs beaten
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon orange zest
1/4 teaspoon baking soda
2 tablespoons butter or coconut oil, melted

Heat a skillet to medium to medium low heat.  Grease the skillet.  Slice the apple.

In a mixing bowl, combine the eggs, pumpkin, extract, spices, baking soda and melted oil.

When the skillet is hot, place apple slices directly on the skillet.  Let the apples cook for 2 minutes or until they begin to soften.  Spoon the batter over the apples covering them completely.  Allow to cook 2-3 minutes more or until bubbles begin to form and the surface is less shiny-- see pictures below.  Carefully flip the pancakes and cook 2 minutes more.

Serve warm (or cold), plain or with apple sauce for a yummy treat.  You could also smother these in almond butter and sliced bananas too.

Makes 12 pancakes.  For a sweeter pancake you can add 1 mashed banana to the batter.  Adding the banana will increase the yield.

Not ready to flip

Ready to flip

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