Pumpkin Pie Pancakes

It would seem odd to eat pumpkin pie for breakfast (although I have done so many times), but how about pumpkin pie pancakes?  I love pumpkin and don’t believe that pumpkin can only be eaten in the fall.  It’s towards the end of January and I’m still in the mood for anything pumpkin.  This morning, before taking our journey to the dog rescue center, I made these delicious pumpkin pie pancakes.  My daughter, Jade, is  seriously thinking about adopting a rescue dog.

These pumpkin pie pancakes were so moist and full of flavor.  Every single bite tasted like I was biting into a piece of pumpkin pie.  Besides sprinkling with confectioners' sugar, I poured pure maple syrup over my pancakes, but was wishing that I had thought about using my favorite pumping pie topping of non-fat whipped cream instead. I don't dare eat pumpkin pie without whipped cream!

After eating our delicious pumpkin pie pancakes, we went to Star Paws Rescue in the Pacific Palisades. It was so difficult seeing all those precious dogs and listening to the sad stories about how they were rescued.  I wanted to take them all home with me.   Don't you agree that they all are the cutest little pumpkins?

Pumpkin Pie Pancakes

Adapted from pretty delicious, by Candace Kumai

Makes 12 pancakes – serves 6

Ingredients: 

2 cups unbleached all-purpose flour

¾ cup light brown sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1/8-teaspoon ground cloves

½ teaspoon kosher salt

¾ cup packed solid pumpkin

2/3 cup unsweetened almond milk

4 large eggs

½ cup unsweetened applesauce

Confectioners’ sugar (optional)

Pure maple syrup or non-fat whipped cream

Preheat the oven to 350 degrees.  Whisk the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together in a large bowl.  

Whisk the solid pumpkin, almond milk, eggs, and applesauce together in a medium bowl.  Add to the flour mixture using a rubber spatula or wooden spoon to stir gently until just combined.  The batter will be thick.  Do not over mix or pancakes will turn out tough.

Heat a large nonstick skillet over medium heat.  Coat the pan with cooking spray.  Make 3 pancakes using 1/3 cup of batter for each.  Cook until the other edges firm up and the bottom is golden-brown, about another 1-½ minutes.  Flip and cook the other side until golden brown about another 1-½ minutes.  Transfer the pancakes to a baking sheet and set aside.  Continue making pancakes, moving them to the baking sheet as they’re cooked.  Put the baking sheet in the oven and cook the pancakes for an additional 5 minutes, to throughly cook the pancakes.

Serve with a dusting of confectioners’ sugar (if desired) and pure maple syrup.

Nutrition Facts           
Serving Size 172 g           
           
Amount Per Serving           
Calories 295

Calories from Fat 39           
% Daily Value*           
Total Fat 4.3g 7%           
Saturated Fat 1.1g 6%           
Trans Fat 0.0g           
Cholesterol 124mg 41%           
Sodium 270mg 11%           
Total Carbohydrates 55.8g 19%           
Dietary Fiber 3.0g 12%           
Sugars 21.1g           
Protein 9.2g           
           
Vitamin A 4%•Vitamin C 1%Calcium 15%•Iron 17%           
Nutrition Grade B+           
* Based on a 2000 calorie diet