Whole Wheat Cinnamon Apple Pancakes

These pancakes are a perfect recipe for a Sunday morning brunch. Serve them up with some sausage patties and hot coffee or tea and you'll have a great meal for a chilly Autumn morning.

Whole Wheat Cinnamon Apple Pancakes

Ingredients:

1-3/4 cup whole wheat flour
1 tbsp of baking soda
2 tbsps of sugar
1 tsp of cinnamon (or more if you like)
1-1/2 tsps of vanilla
2 eggs
2 cups of buttermilk
1 honeycrisp apple peeled, cored and very thinly sliced

Butter for greasing the griddle

I use 1/4 cup less of flour than of buttermilk to make these pancakes super moist but still fluffy.

Heat up your griddle.

Mix dry in bowl. Then add wet ingredients (vanilla, eggs and buttermilk) and mix either by hand or with a hand mixer on low, until smooth.

Grease up the griddle with some butter. This batter makes six large pancakes so add a big scoop (about a cup) of batter to the griddle. Top with some thinly sliced honeycrisp apples. Once the batter bubbles and those bubbles start to pop, flip it over and cook it for another minute or so.

As I said, this makes 6 large pancakes which is more than enough for two people. Serve up with some scrambled eggs or sausage patties for a delicious breakfast.

James Bond Breakfast

Carlos and I were watching From Russia With Love (1963) to celebrate the 50th anniversary of the James Bond films (they started in 1962 with Dr. No). In the film, James Bond is staying in Istanbul, Turkey and he orders a breakfast of Green Figs with Yogurt and Black Coffee. I have never had Green Figs let alone with yogurt so I tried it this morning for brunch.

I quartered fresh green figs and put them on top of a bowl of Green Valley Organics Lactose Free Yogurt.

To give it an extra boost of flavor and decadence (I'm sure James Bond would approve), I drizzled some honey over the figs and added a dash of cinnamon. It was divine! I highly recommend it.

Fully Loaded Pancakes

These pancakes are amazing! Inspired by a recipe I saw on Utilisima, these fully loaded pancakes pack a nutritional whallop! They are whole wheat banana, blueberry and walnut pancakes topped with my homemade Simple Strawberry Sauce. I'm always trying to find ways to incorporate blueberries and walnuts into my diet as they are super foods after all. So this was a really great way to add both to my Sunday brunch. These pancakes are delicious. They have great flavor with the banana and blueberries and the walnuts give them a nice texture. Add these to your Sunday Brunch repertoire and you won't be disappointed.

Ingredients:

1 banana

2 cups of whole wheat flour

1 tablespoon of baking powder

2 eggs

2 cups of almond milk (or regular milk, not whole)

2 tablespoons of sugar

chopped walnuts

fresh blueberries

Simple Strawberry Sauce

plain or honey sweetened yogurt (optional)

butter for greasing the griddle

Makes about 10 medium pancakes

Cut up a banana into chunks and add to a large mixing bowl. With your handheld blender, blend the banana until it's the consistency of baby food. Add the flour and baking powder and stir. Then add the eggs, milk and sugar and blend only until smooth and all the ingredients are incorporated. Do not over mix.

Heat up your griddle and grease with some butter. Add your desired amount of batter for the size of pancake you want and sprinkle fresh blueberries and walnuts over the top. Once the pancakes have popped bubbles over the surface flip and cook for a couple minutes.

Serve topped with Simple Strawberry Sauce, Maple Syrup, Yogurt and/or Flax Seed.

To make denser pancakes, you can use 1-1/2 cups of milk and 1/2 cup of yogurt in the batter instead of the 2 cups of milk. Alternately, you can grind up the walnuts and add them to the batter for a different texture.

A Not-So Dominican Breakfast

Breakfast and Brunch are a big deal in the United States but not so much internationally. We have an entire culture of breakfast foods: cereal, oatmeal, pancakes, waffles, french toast, bacon, sausage, hash browns, eggs, coffee, tea, cakes, etc. But in other parts of the world, breakfast is completely different. When I would visit my father's family in Portugal, torradas (thick cut toast with butter) and galao (steamed milk with coffee and sugar) is the most common breakfast you'll find served at cafes. I asked my mother, who is from the Dominican Republic, what she would have for breakfast growing up. Dominican breakfast sometimes includes mangu (boiled and mashed plantains) topped with salami and cooked red onions (belch), or fried cheese with salami. The most common breakfast though was bread served with hot cocoa or coffee. I decided to pay homage to a simple Dominican bread and hot cocoa breakfast by expanding it into a full brunch.

Hot Cocoa (made from scratch)

Challah Bread Rolls (from Wilson Farm)

Mango Jam (from Goya)

Scrambled Eggs

Fresh Strawberries and Bananas, sliced

My mother told me that grandma made hot coca by melting some dark chocolate and water in a pan, then slowly mixing in some milk. She would then heat up the milk, stirring along the way, until the hot chocolate was done. I used Ghirardelli chocolate (dark), almond milk and a dash of cinnamon. The almonds in the milk gave the drink a nice nutty flavor. The big surprise with this meal was the mango jam. On a whim, I picked up a jar of Goya's Mango Jam and was pleasantly surprised by how delicious it was. It's got great mango flavor and isn't too sweet. With the challah rolls, they are divine. While this isn't a Dominican breakfast by any means, it did make me think differently about traditional breakfasts.

What kind of breakfasts did your parents grow up with? How do you switch up brunch?

Chocolate Chip Banana Muffins

This recipe was originally posted on my Thoughtful Eats column on the Woburn Patch.

Ingredients:

2 overripe bananas, chopped

½ cup of sour cream

2 eggs

1-2 tsps of vanilla

1-1/4 sticks of butter (10 tbsps) melted and cooled

2 cups of flour

½ cup of sugar

1 tsp of baking soda

1 tsp of baking powder

a dash of salt

1 heaping cup of milk chocolate chips*

Cooking Spray

*I recommend Ghirardelli Milk Chocolate Chips

This makes 12 medium-sized muffins.

Preheat your oven to 350 degrees.

In a bowl, add your chopped bananas. With a handheld mixer, blend the bananas until it looks like the consistency of baby food. Add the sour cream, eggs, vanilla and cooled melted butter and mix again with your mixer.

In a larger bowl, add your flour, sugar, baking soda & powder and salt. Mix then toss the chocolate chips in the flour mixture. Add the banana mixture and fold it into the dry ingredients until thoroughly incorporated. Don’t over mix. Mix only enough so that you no longer see flour.

Take a medium-sized muffin tin and spray with cooking spray. Spoon in the mixture into each well evenly. Bake in the preheated oven for 20 minutes or until they are golden brown and a toothpick inserted in the center of one comes out clean. Let cool for a few minutes but enjoy warm. You can always zap these in the microwave for a few seconds if you refrigerated them. Enjoy!

Whole Wheat Nut Pancakes

Last weekend we had a freak snow storm that made the locals call the month "Snowtober". Snow is pretty unusual for October in New England but a full-on snow storm in October is even more rare. I was sick all weekend with bad migraines so on Sunday, instead of making my usual Sunday Brunch we headed to Bickfords Grille, a local restaurant chain that serves breakfast, lunch and dinner. It was a nice treat and an excuse to get out of the house since I was trapped inside for most of the snow storm. Carlos and I got two plates with 3 whole wheat nut pancakes, 3 eggs, 3 sausages and 3 strips of bacon each. With hot tea on the side, it was divine. I kept dreaming about delicious that meal for days afterwards. So when a new Sunday rolled around, I decided to make my own version of Bickfords Whole Wheat Nut pancakes at home along with a side of homemade strawberry sauce and some sausage links. Not as good as Bickfords but it comes pretty close.

This recipe originally appeared in my Thoughtful Eats column at the Woburn Patch.

Ingredients:

1-3/4 cups of whole wheat flour

1 tbsp of baking powder

2 tbsps of sugar

2 eggs

2 cups of low fat milk (or Almond or Soy milk)

1 tsp of vanilla

1/2 cup of finely diced walnuts

a few pats of butter

Makes about 8 pancakes

In a small pan, add your finely diced walnuts. Turn the heat up to low-medium and toast the walnuts until they start to become fragrant; about 3-4 minutes. Watch them closely so they don't burn. Set aside.

In a large bowl, add the flour, baking powder and sugar and mix. Then add the eggs, milk and vanilla and mix thoroughly until all the lumps have smoothed out. Heat up your griddle and grease with a pat of butter. Add a cup full of batter to your griddle for each pancake and sprinkle some of the toasted walnuts on top. Cook for a few minutes until the top of the pancake bubbles and pops then flip over and cook for a couple of minutes more.

Simple Strawberry Sauce

After several attempts at making a decent strawberry sauce, I finally nailed it! It came out smooth and thick with no big lumps. In previous attempts, I tried using cornstarch but that never worked. The cornstarch would never work it's way into the sauce the way I wanted and I would be left with all these white clumps that would never break up. I eventually realized that I needed to give the sauce time to thicken and cool on it's own. Once I allowed it to do that, I got a nice bowl of delicious strawberry sauce. It's easy to make as long as you have patience.

Ingredients:

One bag of frozen strawberries

1/4 cup of water

1 heaping tablespoon of sugar

1-1/2 teaspoons of vanilla

To a pot add the frozen strawberries and water. Heat over medium heat until the strawberries have completely thawed and are warming up. Add the sugar and vanilla and stir. 

Continue to cook over medium heat stirring ever so often to help break up the strawberries. Once it starts to boil, turn the heat down to low-medium and allow the sauce to thicken to your desired consistency. Make sure to keep stirring regularly. You don't have to be with it the whole time just go back to it a lot. 

Transfer the sauce to a bowl and let cool in the fridge. Stir every few minutes to release the heat. If you are impatient like I am, let it cool in the freezer! You still want this to be warm just not piping hot.

I served the sauce over Challah French Toast along with some ground flax seed and pure maple syrup. Made for a great Sunday brunch!

Challah French Toast with Strawberries and Peaches

Not sure why but before today I hadn't made French Toast for Carlos. This is very strange because I cook Sunday Brunch every week. French Toast is one of my specialties. In fact, it's one of the first recipes I ever learned to make. I have a distinct memory of my first French Toast making adventure. I was in love with Friendly's French Toast and wanted to make a similar version at home. I read in one of my mother's cookbooks that you needed thick Texas Style cut bread to make proper French Toast. Texas Style? But I lived in Massachusetts! (I was a little kid here remember!).

So I went with my Dad to my local Stop n Shop to buy thick cut bread. I couldn't find any in the bread aisle. Every single bagged loaf of bread had thin slices. No Texas style bread anywhere to be found. I went to the bakery and asked the lady behind the counter if they had Texas style bread. She had no clue what I was talk about. I explained to her what it was I needed (my parents never helped me with this sort of thing, I was always on my own) and she took an unsliced loaf of bread, sliced it thickly and gave it to me. Success! Thick cut bread just begging to be made into French Toast.

At home, I remember being at the counter, cracking eggs into a bowl, stirring in the milk, sugar, cinnamon and vanilla to make the egg mixture. I think I let the thick cut slices of bread sit in the egg mixture for about an hour. By the time I came back to them, they had absorbed almost everything. I cooked the slices of French toast in a pan. They came out delicious!

Now, as a child I never had an interest in cooking. In fact, my mother had tried desperately to teach me how to cook basic things but I always ran away from the kitchen seeking refuge outdoors or in my room with my dolls and TV. But I did have an interest in making sweet things like French Toast, cookies and cake. Eventually, I got it and then I wanted to cook everything. But French Toast, that was my first ever cooking success.

Years later when I was in my late teens, I discovered Challah Bread at my local Whole Foods Market. Challah Bread was perfect for French Toast. The sweet honey egg bread was the perfect texture to hold up the egg mixture and not fall apart and I didn't have to add sugar to the mixture because the bread was sweet enough. And I could slice the bread myself into the perfect slices. Ever since then, I've only made my French Toast with Challah Bread.

It's strange, after having been making French Toast for a couple of decades to not have made my specialty for Carlos! I fixed that today and we had a delightful brunch filled with delicious slices of Challah French Toast.

Ingredients:

1 loaf of Challah Bread, thickly sliced

4 whole eggs

4 egg whites

1 cup of skim milk (or vanilla Almond Milk)

1/2 tsp of cinammon

1 tsp of vanilla

butter for greasing the griddle

hulled and chopped fresh strawberries

sliced fresh peaches

100% maple syrup

Cut the Challah bread into thick slices. Now, Challah loaves come in all sorts of sizes. The medium sized loaf I got from Wilson Farm in Lexington made about 10 French Toasts when I cut off the ends. But I've seen Challah loaves sold at other places that could easily make a good 20 slices! The egg mixture is a lot so it's good for either 10 slices or 20!

Add a griddle to your stovetop and turn heat up to medium. Grease with some butter and cook a couple of slices at a time. Flip them over every couple of minutes to make sure they get nice and brown on both sides but not burnt. Keep adding butter as you cook. And while you have a couple of slices on the griddle, add a couple more to your egg mixture for soaking time.

I ended up with 10 Challah French Toast slices. I topped them off with strawberries, peaches, some ground flax seed and a drizzling of 100% pure maple syrup. My taste buds thanked me for this wonderful breakfast and Carlos gave me a high five for work well done.

Banana Waffles with Blueberry Sauce

I'm starting to develop some serious waffle making skills. I've got the basic recipe down to a science, thanks to Alton Brown of Food Network, and they've been coming out moist in the center and crispy on the outside just how I like them. I thought I'd alter the basic recipe by replacing one egg with banana. I take a ripe banana, cut it into chunks then blend it to baby food consistency with a hand held blender. The delicious goop gives cupcakes and in this case waffles a delicious mild banana flavor. But in this recipe, the blueberry sauce is the star of the show. And I don't drown blueberries in tons of sugar. It's just not necessary. One tablespoon is all you need. Let the fruit's natural flavor shine through! 

Carlos and I recently had these for Easter Sunday Brunch and they were divine. Add some fresh nonfat yogurt on top or perhaps a drizzle of 100% maple syrup and you've got the makings of a delicious breakfast. You don't even need bacon on the side.

Ingredients:

1 ripe banana
2 cups of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
3 tbsps of sugar
2 eggs
2 cups of buttermilk
1/2 stick of butter, partially melted

cooking spray for greasing the waffle press

1 bag of frozen blueberries
1/4 cup of water
1 tbsp of sugar
1 tsp of cornstarch

Heat up your waffle press.

Cut up your banana into chunks and add to small bowl. With a handheld mixer, blend the banana chunks until they are baby food consistency. Set aside.

In a larger bowl, add the flour, baking powder, baking soda and sugar. Note how I don't use salt? You don't need it. Just extra sodium you can take out of your diet.  Add the eggs, buttermilk, partially melted butter and banana goop. Stir until mixed well. Scoop portions of the batter into your waffle press (don't add too much so you don't have overflow). Remove the waffles once they are dark golden brown and crispy.

While you are cooking your waffles, add the water, frozen blueberries and sugar to a small pot and stir. Cook over medium heat with the lid on until it comes to a bubble. Remove the lid and cook on low for a few minutes. Turn off the hit and stir in the cornstarch. Set aside to cool.

Serve the waffles while hot and drizzle some of the blueberry sauce over the top. Add a spoonful or two of yogurt if desired. Enjoy!

Cinnamon Raisin Pancakes

I never thought I'd be able to top my Lemon Ricotta Pancakes or my Chocolate Chip (Banana) ones. But these might just take the cake... pan-cake that is. I had a whole bunch of whole-wheat flour and extra raisins at home. So I decided instead of buying extra chocolate chips for another batch of chocolate chip banana pancakes that I would instead try making Cinnamon Raisin Pancakes. It's one of those pantry scrounge type creations that I'm never really excited for but I'm glad that my extra stuff is being put to good use. The result? Flipping amazing. These pancakes are moist and fragrant. They are a little dense with the whole-wheat flour but are still soft and airy because the ratio of the wet ingredients is higher than that of the dry. Even if you don't like raisins in things, you'll love them in these. They complement the cinnamon batter so beautifully. And when you pour 100% all natural maple syrup over these and take one big bite, you'll be in heaven.

Ingredients:

1-1/2 cups of whole wheat flour

2 heaping tablespoons of sugar

1 tablespoon of baking powder

1 teaspoon of cinnamon

2 cups of buttermilk

2 eggs

1 teaspoon of vanilla

handfull of moist raisins (from the bag not the box)

butter for greasing the griddle

Heat your griddle and grease with some butter. Pour some batter (about half of a cup or so) onto the hot skillet. Sprinkle some raisins over the top. When the batter starts to bubble and those bubbles start to pop, flip it over and cook for a couple of more minutes. Repeat until you run out of batter. This makes about 6 good size pancakes. Enjoy with some strips of bacon on the side, some sliced banana and a hot cup of tea. Enjoy!

Chocolate Chip Pancakes

I've been making all sorts of pancakes and waffles lately for my weekly homemade Sunday Brunch but I had yet to make basic Chocolate Chip Pancakes. We get delicious Chocolate Chip Pancakes from the local deli/restaurant but for me they are far too heavy on the flour. This results in cakey pancakes that fill you up before you get to the second pancake in your stack of three.  I wanted to make lighter, fluffier pancakes that were moist and sweet and a bit sour. I reduced the amount of flour a bit, kept the sugar light and added more buttermilk for a kick. The result? Perfection, indeed. Use your favorite chocolate chips for this recipe. Mine are the Ghirardelli Semi-Sweet Chocolate in the vaccuum-sealed bags. They are nice and fresh tasting and are the perfect size for these pancakes.

Ingredients:
1-3/4 cup of flour
1 tbsp of baking soda
2 tbsp of sugar
2 eggs
2 cups of buttermilk
2 eggs
1 tsp of vanilla
chocolate chips
butter for greasing the griddle

Makes 6 large pancakes or 8 medium ones.

Mix the flour, baking soda and sugar in a large bowl. Then add the eggs, buttermilk and vanilla and mix until most of the lumps are smoothed out. Heat up a griddle and grease with some butter. Add pancake batter ( a cup or so at a time) to the griddle and sprinkle some chocolate chips over the top. When the pancake starts to bubble after a few minutes of cooking, flip it over with a spatula and cook for another couple of minutes. Repeat until all the batter is used up. Serve with maple syrup and some sliced bananas.

Gingerbread Waffles with Cinnamon Peach Topping

I'm not exaggerating when I say these waffles are flipping amazing. It's not so much the waffle itself but the combination of spices, the aroma of the molasses and the sweetness of the peaches that makes this recipe simply divine. I was trying to come up with new waffle recipes now that I have a lovely waffle maker. My friend Lisa suggested gingerbread waffles. I liked the idea but I was imagining these dark super spicy waffles that would be unappetizing. I'm not the biggest fan of gingerbread but I do enjoy it in moderation. So when I was searching through various gingerbread waffle recipes on the internet, I decided to create my own, with ideas borrowed from several of the recipes and with the idea of making these waffles light on the molasses, light on the spices and soft and moist. The result was fabulous! Originally, I had intended to put cinnamon apples on top but I loved the idea of cinnamon peaches even better. If you want to wow your family or friends with a fantastic brunch, make sure this is on your menu!

Cinnamon Peaches with Syrup

Ingredients:

1 bag of frozen peaches (not fresh)

2 tsp of cinnamon

3 tbsp of sugar

Mix the frozen peaches, cinnamon and sugar in a bowl. Cover the bowl in plastic wrap and let sit in the fridge overnight. Frozen peaches work the best with this because of their softer texture that they attain during the freezing process. If you don't have time to let this macerate overnight, pop it in the microwave and zap it for 20 second intervals, stir until you get the desired texture. Macerating these overnight will create the most delicious brown liquid that will surpass any maple syrup you'll ever have.

Gingerbread Waffles

Ingredients:*

2 cups of flour

2 tbsp of sugar

1 tbsp of baking powder

1 tsp of ground ginger

1 tsp of cinnamon

1/8 tsp of ground nutmeg

1/8 tsp of ground cloves

6 tbsp of soft margarine

4 eggs, beaten

3 tbsp of molasses

1 cup of almond milk (or soymilk or regular milk)

1/2 cup of sour cream

This makes 8 waffles.

Heat up your Belgian waffle maker.

Mix the flour, sugar, baking powder, spices in a bowl. Toss the margarine tablespoon by tablespoon into the flour mixture. Add the eggs, molasses, milk and sour cream. Mix thoroughly until all lumps are gone but don't over mix. Add some of the mixture to your waffle maker. About 1/2 a cup or so. Cook until it's the desired crispiness. Layer the waffles in between paper towels to keep them from getting soggy.

Serve with some of the cinnamon peach and syrup topping. Enjoy!

*If you want these spicier, add more ground nutmeg and ground cloves. If you want it darker add more molasses. If you want it crispier, replace the soft margarine with melted butter.

Gingerbread Waffles With Cinnamon Peach Topping

Strawberry Belgian Waffles

I am so sick of pancakes. Every Sunday, Lemon Ricotta Pancakes. Over and over and over again. I know, if I'm going to over indulge on pancakes light, moist and fluffy Lemon Ricotta Pancakes are the way to go. But I just needed to make something else for Sunday Brunch. I've been lusting after a Belgian Waffle-maker and while I was at Target I went ahead and bought this one for $20. I was having a really bad day so buying this waffle-maker and thinking about tomorrow morning's strawberry Belgian waffles made me a little happier.

It's simple, small and easy-to-use. All the things I needed in a Waffle-maker.

Strawberry Belgian Waffles

2 cups of flour

1 tbsp of baking powder

1/2 tsp of salt (optional)

2 tsp of sugar

3 eggs

1/2 cup of melted margarine (or butter)

1 tsp of vanilla

1 cup of almond milk (or soy milk or regular milk)

1/2 cup of chopped strawberries (fresh)

Heat up that ole waffle-maker!

Mix the dry ingredients in a bowl. Beat the 3 eggs separately and melt the margarine. Add the eggs, vanilla, milk and stir and slowly incorporate the margarine. Whisk until smooth but don't over whisk. Fold in the strawberries. Pour some into your waffle-maker, make sure not to overload and cook until it's the desired crispiness and shade of brown. Serve with some sliced strawberries and bananas and a little bit of maple syrup. Happy Brunch!

Lemon Ricotta Pancakes

I make these every Sunday without fail. Well, almost without fail. On occasion, I'll do something different like Pumpkin-Apple Pancakes. I've been making these regularly ever since I encountered Bobby Flay's recipe in an issue of Parade magazine (cue in Stewie from Family Guy proclaiming You read Parade magazine?! ::slap::). The original recipe suggested drizzling lemon curd over the pancakes and topping them off with raspberries. I've adapted the recipe over time and skipped the lemon curd and raspberries and replaced them with sliced bananas because it makes the dish easier, cheaper and reduces the sugar content. I have changed so many things about the recipe that now I'm comfortable with calling it my own. And thus, I'm comfortable posting it. I hope you'll try these pancakes. The ricotta cheese makes them soft and moist. It's a very light recipe in terms of both texture and calories. It has no buttermilk and it's light on flour so these are spongy rather than cakey. You'll never want to go back to regular pancakes ever again. I guarantee it.

Ingredients:

1 cup of flour
1 tablespoon of baking soda
2 tablespoons of sugar
1 teaspoon of salt
1 cup of ricotta cheese (part-skim)
2/3 cup of Almond Milk
2 eggs
Juice and Zest of one Lemon
dash of nutmeg (optional)

sliced bananas
drizzling of maple syrup

butter for greasing the griddle

Makes 6-8 pancakes.

Add the dry ingredients to a bowl and mix. Add all the wet ingredients (Almond milk, eggs, lemon zest and juice, ricotta cheese) and stir until everything is incorporated. You can make the batter the night before and let it rest in the refrigerator. Just make sure that you cover it with plastic wrap and have the wrap touch the surface of the batter. Otherwise, it'll create it's own skin.

Heat up a griddle (medium low is my preferred temp so I don't burn these) and grease with some butter. Add some of your pancake batter until it's about the size you want it. When the top of the pancake has a lot of popped bubbles, it's time to flip it over. Flip it and cook for a minute more then remove from griddle. Repeat until you've used up all the batter.

Enjoy with some sliced bananas and maple syrup. These are also really good with sliced nectarines and/or peaches and some raspberries.

Pumpkin-Apple Pancakes

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.

Ingredients

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 eggs
2/3 of a cup of almond milk (or regular milk)

Butter

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.