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|