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
Ingredients:
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
Directions:
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.
Notes:
Adapted from adecadentconspiracy.blogspot.com
on Feb 24th, 2008 at 9:06 pm
This recipe so did not work! Is there an ingredient missing? The syrup never did set up correctly either. Disappointing, it sounded delicious.
on Feb 25th, 2008 at 10:45 am
Hi Kate,
I am so sorry to hear about your disappointment…As you can see from the photo, the recipe worked great here. It could be many reasons… was your pumpkin puree too runny or liquid? What kind of four did you use? What kind of baking powder? Did you cut the apples in small pieces? If the apples are too big, they will just be big chunks in a thin pancake batter… As to the syrup…I cooked (boiled down) the apple juice for quite a while until it became syrup. Depending on how high the heat is…and how fast it boils…If you are “short on time” and need it quicker…you could put corn starch in the cold apple juice, and then cook it ..stirring well..and it will thicken up…. but it will not taste as concentrated apples…as if you thak the time to “cook down” the apple juice into syrup. Again, I am sorry that you had problems with this…we really enjoyed it and will have it again…I hope my suggestions have helped you.
Sincerely, Chris at Vegalicious