PUMPKIN PANCAKES WITH SPICED CIDER SYRUP

Pumpkin Pancakes with Spiced Cider Syrup image

We love all things pumpkin so in the Fall I try to add it to alot of things I bake. It's such a healthy vegetable with lots of fiber and health benefits. I have seen many pumpkin recipes online, but wanted to healthify them so I could eat them and feel better about serving them to my grandson. I also wanted to make a lower...

Provided by Dee Stillwell

Time 25m

Number Of Ingredients 24

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Ingredients

WET INGREDIENTS:
3/4 c pumpkin puree
2 large eggs
1 c almond milk
1/3 c greek yogurt
1 Tbsp coconut oil, melted
1 Tbsp brown sugar, honey. or agave
1 tsp vanilla
DRY INGREDIENTS:
1/2 c white whole wheat flour, or a combo of other flours if making gluten free
1/4 c coconut flour
1/4 c almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
CIDER SYRUP:
2 c apple cider
1/4 c brown sugar (honey or agave can be used)
2 - 3 Tbsp stevia in the raw, more or less to your taste
2 Tbsp cornstarch
1 tsp each of cinnamon & pumpkin pie spice
1 dash(es) salt

Steps:

1. Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute and reduce the heat to low and let it simmer while making the batter. Heat griddle to 350 degrees.
2. In medium bowl whisk together all wet ingredients well. Stir together all dry ingredients in a small bowl. Add dry ingredients to wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
3. Spray griddle with non stick cooking spray. (for these I use coconut non stick spray from Trader Joe's) Ladle batter onto griddle and flatten out a bit into circles with the back of the ladle. Cook until browned and flip. Cook 2nd side until browned. Serve with a small amount of butter and cider sauce. Top with toasted chopped pecans if desired. Enjoy!

*** Explore more Pumpkin Pancakes With Spiced Cider Syrup Recipes »

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Arslan Malik

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These pancakes were a bit bland for my taste. I think I'll add some spices next time.

Jani Sadam

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I'm allergic to eggs, so I substituted a flax egg in this recipe. The pancakes still turned out great!

Faisal Gaho

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I made these pancakes for my family and they loved them. They're a great way to use up leftover pumpkin puree.

DAMPY

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These pancakes were easy to make and they tasted great. I'll definitely be making them again.

Paskaline Moleka

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I've been making these pancakes for years and they're always a hit. They're the perfect fall breakfast.

HM Ripon Islam

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These pancakes were delicious! I especially loved the spiced cider syrup. It was the perfect way to start my day.

Roke

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I followed the recipe exactly and my pancakes turned out dry and rubbery. I'm not sure what went wrong.

Rylee Mason

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These pancakes were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.

Brayden Burciaga

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I'm not a huge fan of pumpkin, but I actually really enjoyed these pancakes. They were light and fluffy, with just a hint of pumpkin flavor.

Shan Xaasle

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These pancakes are so easy to make and they're absolutely delicious. I love that I can use canned pumpkin, which makes them a great option for a quick and easy breakfast.

Junior Mello

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I was a bit skeptical about the spiced cider syrup, but it was actually really good. It added a nice depth of flavor to the pancakes.

Ratul Methu

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I've made these pancakes several times now and they always turn out perfectly. They're light and fluffy, with just the right amount of pumpkin flavor.