We love pancakes around here and because we have them so much I am always trying different things to spice them up a bit. This recipe is truly a "pumpkin pie" pancake, using two cups of pumpkin puree, instead of the traditional half cup. These pancakes are dense, just like pumpkin pie (which will make the cooking time a little longer than regular pancakes) and when served with whipped cream tastes just like pumpkin pie! My children love to have their pancakes topped with Applesauce Syrup instead of the whipped cream so I have included both toppings and you can decide which one you prefer.
Pumpkin Pie Pancake Recipe
Mix dry ingredients in a bowl.
2 cups Breakfast flour
2 Tbsp. Sucanat (I have been able to find this in the bulk section of my Health Food Store)
2 tsp. cinnamon
2 tsp. pumpkin pie spice mix
1 tsp. Real salt
2 tsp. baking powder
In a seperate bowl mix all the "wet" ingredients.
2 cups pumpkin puree
1 cup kefir (or 1/2 cup yogurt and 1/2 cup water or milk)
1 tsp. vanilla
3 Tbsp. coconut oil (I keep mine in a pint jar and sit in a pot of hot water to melt)
2 eggs
Gently mix the dry ingredients into the wet ingredients until combined. Spoon onto griddle and cook until firm around the edges, flip and continue cooking until done. Serve with applesauce syrup or whipped cream (which makes it taste more like a pumpkin pie).
2 cups Breakfast flour
2 Tbsp. Sucanat (I have been able to find this in the bulk section of my Health Food Store)
2 tsp. cinnamon
2 tsp. pumpkin pie spice mix
1 tsp. Real salt
2 tsp. baking powder
In a seperate bowl mix all the "wet" ingredients.
2 cups pumpkin puree
1 cup kefir (or 1/2 cup yogurt and 1/2 cup water or milk)
1 tsp. vanilla
3 Tbsp. coconut oil (I keep mine in a pint jar and sit in a pot of hot water to melt)
2 eggs
Gently mix the dry ingredients into the wet ingredients until combined. Spoon onto griddle and cook until firm around the edges, flip and continue cooking until done. Serve with applesauce syrup or whipped cream (which makes it taste more like a pumpkin pie).
For a soaked grain version, mix the flour and kefir (or yogurt mix) the night before and place, covered in the oven with the light on. Add the rest of the ingredients in the morning.
Applesauce Syrup
Place the following ingredients in a high powdered blender, I use a Blendtec.
2 Tbsp. coconut oil or butter
1/4 cup Sucanat
1 1/2 cups applesauce
1/2 cup cashews or other nuts
Blend on the soup setting, it should have a creamy look and texture. I have never made this in a regular blender but I'm thinking it will not be able to reach the creamy texture so expect it more chunky than what is pictured if using one.
2 Tbsp. coconut oil or butter
1/4 cup Sucanat
1 1/2 cups applesauce
1/2 cup cashews or other nuts
Blend on the soup setting, it should have a creamy look and texture. I have never made this in a regular blender but I'm thinking it will not be able to reach the creamy texture so expect it more chunky than what is pictured if using one.
Whipped Cream
1 cup heavy cream
3 Tbsp. pure maple syrup
1/4 tsp. vanilla
Blend on high with a hand mixer until thick fluffy clouds appear.
3 Tbsp. pure maple syrup
1/4 tsp. vanilla
Blend on high with a hand mixer until thick fluffy clouds appear.
I like my pancakes topped with whipped cream and sprinkling of pumpkin pie spice on top, soooo yummy!
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Shared on: Mostly Homemade,
