Imagine the flavors of pumpkin, apples, cinnamon, cardamom, and cloves mingled together on your breakfast plate… it’s no wonder that this recipe includes very little sugar, yet tastes sinfully sweet. Even better, this pancake batter is bound together with whole wheat flour. No white flour here, folks. So go ahead and enjoy. You won’t even want syrup on these, they’re that good.
Ingredients (makes 10 large pancakes, or 5 servings)
1 thinly sliced apple
1 cup pumpkin puree
1 1/2 cups skim milk
2 tablespoons oil
2 cups whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon salt
Step 1) Combine pumpkin, sugar, skim milk, eggs, and oil in a large bowl. Mix well.
Step 2) Add dry ingredients to bowl and mix until just combined. It’s OK if your batter has a few lumps.
Step 3) Place your griddle or large sauté pan over low – medium heat. Spray pan with canola oil. Place 2 apple slices in the pan.
*Note: The heavy amount of baking powder in this recipe means that your pancakes will expand more than you might expect! Leave at least two inches between pancakes in your pan… really.
Step 4) Ladle batter over apple slices and wait. These pancakes require a bit longer to cook on each side than conventional pancakes. Check with the edge of your spatula after 3 minutes. Somewhere between 3 – 5 minutes, the bottom of your pancakes should be cooked and lightly browned.
Step 5) Carefully flip your pancakes. If an apple slice falls off, just put it back where it belongs and move forward with your day.
Step 6) Wait another 3 – 6 minutes for the bottom side to turn golden brown. Poke the middle of a pancake with a toothpick and remove. If the toothpick is clean, your pancakes are done.
Step 7) Serve while still hot, apple side up! If you love toppings on your pancakes, I recommend applesauce instead of maple syrup. But hey, it’s your breakfast. Enjoy!