PUMPKIN PANCAKES WITH APPLE CIDER COMPOTE

Pumpkin Pancakes with Apple Cider Compote image

For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes with oats. The accompanying apple pie filling compote is the crowning touch. -Marge Mitchell, Portland, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 14 pancakes (5 cups compote).

Number Of Ingredients 21

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Ingredients

1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 cups apple cider or juice
2 tablespoons orange juice
1 can (21 ounces) apple pie filling
2 tablespoons butter
PANCAKES:
1 cup old-fashioned oats
1-1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1-1/2 cups whole milk
1 cup canned pumpkin
3 tablespoons maple syrup
2 tablespoons canola oil
1 cup chopped pecans, toasted, divided

Steps:

In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm., For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans., Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator.

Nutrition Facts : Calories 493 calories, Fat 21g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 265mg sodium, Carbohydrate 71g carbohydrate (38g sugars, Fiber 5g fiber), Protein 9g protein.