pumpkin pancakes with spiced cider syrup

Name: Pumpkin Pancakes with Spiced Cider Syrup
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: ## CIDER SYRUP; 2 cup(s) apple cider; 1/4 cup(s) brown sugar or honey or agave; 2 - 3 tablespoon(s) Stevia in the raw, more or less to your taste; 2 tablespoon(s) cornstarch; 1 teaspoon(s) cinnamon; 1 teaspoon(s) pumpkin pie spice; 1 dash(es) salt; ## PANCAKES; 3/4 cup(s) pumpkin puree; 2 large eggs; 1 cup(s) almond milk; 1/3 cup(s) Greek yogurt; 1 tablespoon(s) coconut oil, melted; 1 tablespoon(s) brown sugar, honey. or agave; 1 teaspoon(s) vanilla; 1/2 cup(s) white whole wheat flour or a combo of other flours if making gluten free; 1/4 cup(s) coconut flour; 1/4 cup(s) almond flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 3/4 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) cinnamon

77 Pinches 2 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Oct 25, 2014

We love all things pumpkin, so in the fall I try to add it to a lot of things that I bake. It's such a healthy vegetable with lots of fiber and health benefits. I have seen many pumpkin recipes online, but I wanted to make them more healthy and feel better about serving them to my grandson. I also wanted to make a lower calorie syrup to serve with them, so I made a cider syrup that I have made with apple spice pancakes... but with less sugar. When I made these, Cayden gave them an 8 out of 10 stars. I gave them a solid 10! They were delicious and I will make them many times in the future.

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These pancakes are healthier than those made with all white flour, but I don't believe in deprivation...so we love a bit of butter melting on them. Yummy :)

prep time 10 Min

cook time 20 Min

method Griddle

yield 8 serving(s)

Ingredients

CIDER SYRUP
2 cups apple cider
1/4 cup brown sugar or honey or agave
2 - 3 tablespoons Stevia in the raw, more or less to your taste
2 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 dash salt
PANCAKES
3/4 cup pumpkin puree
2 large eggs
1 cup almond milk
1/3 cup Greek yogurt
1 tablespoon coconut oil, melted
1 tablespoon brown sugar, honey. or agave
1 teaspoon vanilla
1/2 cup white whole wheat flour or a combo of other flours if making gluten free
1/4 cup coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

How To Make pumpkin pancakes with spiced cider syrup

Step 1

Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all the syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute, reduce the heat to low, and let it simmer while making the batter. Heat a griddle to 350 degrees F.

Step 2

In medium bowl, whisk together the pumpkin puree, eggs, almond milk, Greek yogurt, coconut oil, brown sugar, and vanilla. In a small bowl, stir together the flours, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Step 3

Add the dry ingredients to the wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
Step 4

Spray the griddle with non stick cooking spray. (I use coconut non-stick spray from Trader Joe's.) Ladle the batter onto the griddle and flatten it out a bit into circles with the back of the ladle. Cook until browned and flip. Cook the second side until browned. Serve with a small amount of butter and the cider syrup. Top with toasted chopped pecans, if desired. Enjoy!
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