PUMPKIN PANCAKES WITH SPICED CIDER SYRUP

Pumpkin Pancakes with Spiced Cider Syrup image

Provided by Dee Stillwell

Time 25m

Number Of Ingredients 24

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!