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Pumpkin Pancakes with Sauteed Apples

Servings: 4 -5
Author: Pamela

Ingredients

  • 1 ½ cups whole wheat pastry flour*
  • 1 ½ teaspoons aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • pinch of ground cloves
  • 1 ½ cups buttermilk**
  • 2 large eggs
  • ½ cup fresh or canned pumpkin puree NOT pumpkin pie filling
  • 1 Tablespoon pure maple syrup
  • 3 Tablespoons unsalted butter melted
  • Coconut oil for brushing the griddle
  • Sauteed apples as accompaniment optional:
  • 2-3 apples peeled, cored and sliced
  • 2 Tablespoons unsalted butter or coconut oil
  • 1 teaspoon maple syrup
  • a dash of cinnamon

Instructions

  • Preheat a griddle to 400 degrees or medium heat. (On some stovetops, 350 or 375 degrees is fine.)
  • If you are making the sautéed apples, heat a large skillet over medium heat. Melt the butter and add the apples. Lower the heat slightly and gently sauté until tender, about 10 minutes. Drizzle with 1 teaspoon maple syrup and a dash of cinnamon and toss to combine. Remove from heat.
  • Combine the flour, baking powder, baking soda, salt and spices in a large mixing bowl.
  • In a blender or medium mixing bowl, combine the buttermilk, eggs, pumpkin puree, maple syrup and melted butter until well blended.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add chopped pecans or walnuts to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges turn slightly dry, flip it over and cook until done. Serve warm with sautéed apples or maple syrup.

Notes

To make the pancakes gluten-free, substitute 1 ½ cups of Bob’s Red Mill All-Purpose Gluten-Free Baking Mix + 1 ¼ teaspoons of xanthan gum or substitute ¾ cup brown rice or GF oat flour and ¾ cup buckwheat flour.
**You can also substitute half yogurt and half regular milk for the buttermilk. Or, use 1 ½ cups milk, omit the baking soda, and use 2 teaspoons baking powder instead.