Pumpkin Pecan Pancakes with Apple Cinnamon Syrup
Whole-food, plant-based pancakes with a super quick and simple apple cider syrup.
Servings 16 pancakes
Ingredients
Apple Cinnamon Syrup
- 2 cups apple cider or apple juice (I used the cold-pressed variety that is a cloudy brown color but any will work)
- 2 TBSP corn starch
- 2 tsp cinnamon
Pumpkin Pecan Pancakes
- 1 cup oat flour (blend 1 cup oats in your blender or food processor)
- 1 cup whole wheat, spelt, or gluten-free flour
- 2 ts cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 TBSP baking powder
- 1/2 cup canned pumpkin
- 2 cups milk of choice
- 2 TBSP vinegar (apple cider or white)
- 3 TBSP maple syrup or honey
- 1/2 cup chopped pecans
Instructions
- Mix viengar with milk and let sit to curdle like buttermilk. Start to heat a nonstick skillet over medium high heat, or about 350 degrees.
- Mix dry ingredients in a large bowl. Add pumpkin and maple syrup to milk mixture, then stir into dry ingredients. Do not overmix, as that creates tougher pancakes.
- Use a 1/4 cup measure to pour pancake batter onto the skillet (greased if necessary). Sprinkle chopped pecans on the top of each pancake before flipping. Flip when bubbles have appeared and edges appear firm.
Apple CInnamon Syrup
- Whisk cornstarch and cinnamon together in the bottom of a small saucepan. Stir in apple juice, and heat until bubbly. Continue to cook and stir until desired thickness is reached, about 3 to 6 minutes.
