Pumpkin apple pancakes with cinnamon cider syrup
The best pancakes ever. They are so fluffy and light, and healthy yet yummy tasting. The cinnamon cider syrup is now our favorite syrup.
Yield: 10 pancakes
For the pancakes:
- 1 cup pumpkin puree
- 1 apple, peeled and cut in very small pieces
- 1&1/3 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pumpkin pie spices
- pinch salt
- 1 cup vanilla soy milk
- 2 tablespoons maple syrup or corn or agave syrup
For the syrup:
- 1 cup apple cider or apple juice
- 1 tbs. sugar
- 1 teaspoon cinnamon powder
- 2-3 sticks cinnamon bark
In a large blow, place the flour, baking powder, spices and salt.
In a 2nd bowl, place the pureed pumpkin, the sweetener and the soy milk.
Peel the apple and cut it in small pieces directly into the pumpkin, soy milk mixture.
Meanwhile, place the ingredients for the syrup in a small sauce pan and cook down until it has the consistency of syrup.
When ready to make the pancakes, pour the pumpkin-apple mixture into the bowl with the dry ingredients and mix well with a spoon.
Heat a frying pan or griddle and spray with a bit of oil.
When the pan is hot pour a spoonful of batter for each pancake.
When bubbles appear on the top, it is ready to flip.
Serve with the cinnamon apple syrup, maple syrup or powdered sugar.
Adapted from adecadentconspiracy.blogspot.com