Two Autumnal flavors in one pancake!
Today is National Pancake Day and to celebrate I came up with a new pancake recipe. I usually make Lemon Ricotta pancakes on Sundays and since I love my simple recipe so much I just adapted it to accommodate pumpkin puree and apples. These were very delicious and a perfect way to start off the Sunday. We followed the meal with a 6 mile walk so I'm sure we burned some of those calories.
This is also my very first recipe post after the big move. I'm still not a 100% comfortable in my new kitchen but I'm getting there slowly but surely.
1 granny smith apple, peeled, cored, and thinly sliced
cinnamon to taste
1 cup of flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 cup of pumpkin puree
2/3 of a cup of almond milk (or regular milk)
Toss the apples with some cinnamon to coat and add them to a small plastic microwaveable container with a lid. Cook in the microwave for 30 seconds, stir, then cook for 30 more seconds. This will soften the apples. Set aside.
In a large bowl mix all your dry ingredients then incorporate your wet ingredients.
Heat up a griddle to medium height (or just below). Add some butter and spoon some pumpkin pancake batter. Add some slices of apples on top. Once the pancake starts to bubble and you've checked with a spatula that it is flippable, flip it over and cook for another minute.
You can top these pancakes with maple syrup or some powdered sugar and serve alongside some scrambled eggs.