Immediately after I woke up from my procedure on Friday I had one thing on my mind… Pancakes. I’ve been playing around with a recipe for cinnamon applesauce ‘cakes but think it needs a little TLC before it’s shared.
Fresh out of applesauce, I looked in the cupboard to see what I could find… Chocolate chips? Chocolate for breakfast is always a treat but I wasn’t in the mood for something super sweet. Peanut butter? A forever favorite but I was in the mood for something more seasonal. And then, back in the corner I spied with my little eye… A can of pumpkin, yes!
A few whiskings later, I was eager to dig into a stack of pumpkin pancakes topped with cinnamon pears and a dollop of maple Chobani! The texture was light, but a little dense. The taste was pumpkiny, but the cinnamon was a bit overpowering. Overall, I’d say they were average and fulfilled their purpose [to fill my empty belly], but they weren’t anything special. They needed something more.
That night Ryan and I made a quick trip to Trader Joe’s for a few dinner fixings and I spotted pumpkin pie spice. That was it, the missing “something more” and I knew what I was making for breakfast, pumpkin pie pancakes. I was hoping to make a stack of ‘cakes that tasted like a slice of pie… And they did, they tasted like Thanksgiving dessert 🙂
Pumpkin Pie Pancakes
¼ cup white whole wheat flour
2 teaspoons stevia
1 teaspoon baking soda
1 teaspoon pumpkin pie seasoning
¼ cup pumpkin
2 egg whites
¼ cup Silk Light Vanilla soymilk
- In a small bowl, whisk together the dry ingredients: flour, stevia, baking soda, and pumpkin pie seasoning.
- In a separate bowl, whisk together the wet ingredients: pumpkin, egg whites, and soymilk.
- Combine the flour and pumpkin mixtures and whisk until the batter is smooth.
- Spray a medium-sized skillet with non-stick cooking spray and place over medium heat.
- For each pancake, spoon 2 generous tablespoons of batter into the pan. Cook each pancake until a few bubbles form and burst, 1 to 2 minutes.
- Flip the pancake with a spatula and cook until browned on the underside, 1 to 2 more minutes.
- Serve the stack of ‘cakes with your favorite toppings!
pumpkin pie pancakes à la mode [toppings: maple syrup and sweetened cottage cheese]
*Tip: If you’re not immediately eating the pancakes, or are making a large batch to share, you can keep them warm them in the oven. Heat the oven to 200 degrees, place the pancakes on a baking sheet, and lightly cover with aluminum foil.*
Next up, perfecting the cinnamon applesauce ‘cakes and for the first time, attempting yogurt pancakes… I’m looking forward to breakfasts this week 😉
Question: Do you make pancakes during the week or save them for a weekend treat?
Question: Have you seen the movie Super Size Me? I woke up before the sun this morning and nothing was on TV, except infomercials and Super Size Me. It was the first time I’ve seen it and oh-my-goodness, it was startling and gross… French fries should *not* be considered a serving of vegetables in the public school system!