Photos: Honey & Jam [Source]
What better way to celebrate fall (and Thanksgiving) than by whipping up a stack of whole grain pumpkin pancakes with apple maple compote? This yummy recipe comes from Honey & Jam – a Georgia-based blog about baking. Enjoy!
Whole Grain Pumpkin Pancakes Recipe
2 cups whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
1/2 tsp fine grain sea salt
1 tbsp pumpkin pie spice
1-1/4 cups buttermilk
1 cup pumpkin puree
2 large eggs, lightly beaten
2 tbsp butter, melted
Combine flour, baking powder, baking soda, sugar, spice and salt in a large bowl. Add buttermilk, pumpkin, eggs and butter. Stir to combine (but don’t over-mix). Heat skillet, pan or griddle to medium-hot and brush with a bit of butter. Pour 1/3 cup of batter into the skillet. Wait until pancake bottom is deep golden in colour, then flip and cook the other side until golden. Repeat with remaining batter (makes about 12 large pancakes).
Apple Maple Compote Recipe
Apples (plan for 1/2 apple per person), sliced
Heat and coat a medium-sized pan with butter. Add apples to pan and sprinkle with cinnamon. Let apples get soft, turning them once and sprinkling the other side with cinnamon. Add enough maple syrup to cover the apples and let bubble for about a minute. Pour over warm pancakes.
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