Description
These healthy pumpkin pancakes topped with warm cinnamon apples are the coziest breakfast for a chilly fall morning. Easy to make, healthy, and filling, everyone will love them!
Ingredients
Scale
Pumpkin Pancakes
- 1 cup milk of choice
- 3/4 cup pumpkin puree
- 2 large eggs
- 2 tbsp maple syrup
- 1 1/2 cup old fashioned rolled oats
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
Warm Cinnamon Apples
- 2 McIntosh apples, diced small
- 1 tsp coconut oil
- 1 tsp cinnamon
Instructions
- Combine all the pancake ingredients together in the order listed in a high powered blender. Blend on medium-high until completely smooth, and no chunks of oats remain.
- Heat a large nonstick skillet on medium heat. Add spray oil, and scoop pancake batter using a 1/4 cup measuring cup. Cook each pancake for 2-3 minutes until bottom is golden brown, flip, and cook for another 1-2 minutes.
- Repeat with the remaining batter. Spray the pan with oil between each batch.
- While you are making the pancakes, prepare the cinnamon apples. Heat coconut oil on medium heat in a small skillet. Add the diced apples and cinnamon. Stir to combine, and cook for 3-5 minutes, stirring occasionally. Apples will be fork tender and fragrant when done.
- Serve pancakes topped with a drizzle of maple syrup and cinnamon apples.
Notes
- This recipe makes 10-12 pancakes.
Keywords: healthy pumpkin pancakes, gluten free