October to me means pumpkins everywhere, in our decor and in our food. The kids and I have been studying pumpkins in “school” and have found that pumpkins are a super-food. They are low in calories and loaded in fiber, anti-oxidants, minerals and vitamins. We should be including pumpkin in our diet year round, but then I’m afraid Fall wouldn’t seem so special. So, to protect Fall, I think maybe our family will only add pumpkin to our diet September through December.
Today I will be sharing the recipe for healthier pumpkin pancakes with a not-so-healthy caramel apple syrup topped with maple whipped cream. I adapted the original pancake recipe I saw on instagram from @thefarmchicks. Frying the pancakes made the whole house smell like fall. Mmmmm….
For Pumpkin pancakes:
- 1 cup Organic whole white wheat flour
- 1 cup oat flour (or make your own flour by grinding 1 cup whole oats in blender or vitamix)
- 4 tsp baking powder
- 2 tsp cinnamon
- 1 tsp all-spice or pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 tbsp organic flaxseed ground in vitamix or blender then combine with 6 tbsp water
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 cups buttermilk (2 tbsp vinegar or lemon juice with rice milk combined for a total of 2 cups)
- Combine the dry ingredients: flour, baking powder, cinnamon and all-spice in a small bowl.
- Make the flaxseed egg-replacer.
- Whisk pumpkin and flaxseed egg-replacer together in a large bowl until smooth, then add buttermilk and maple syrup.
- Add dry ingredients to the wet ingredients.
- Heat a cast iron skillet or griddle on low to medium-low heat and fry in a little organic coconut oil.
This recipe will make about 13 thick pancakes 4-5 inches round.
I found a recipe for maple whipped cream here and added a couple of extra spices. Who can go wrong with a recipe from the Pioneer Woman?
For Maple whipped cream:
- 1/2 cup cold heavy cream
- 3 tbsp maple syrup
- dash of vanilla
- dash of cinnamon
- Pour the heavy cream, maple syrup and cinnamon into a cold bowl and mix on medium-low speed for 3-4 minutes.
It was a hit as you can see.
The caramel apple syrup is really a buttered rum sauce recipe I found and then replaced the rum with apple-cider.
For Caramel apple-cider sauce:
- 1/2 cup light-brown sugar
- 1/2 cup heavy cream
- 1/2 cup apple cider (to make this more thick like a sauce, add only 1/4 cup of apple cider)
- 2 tbsp unsalted butter, chopped
- In a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted.
- Pour in apple cider, and simmer, stirring until the sauce is smooth, thickened, and reduced.
- Stir in butter until melted.
Layer the pancakes, add a little pat of butter if your feeling spicy, add a dollop (or more) of whipped cream and drizzle (or pour) on the caramel apple-cider sauce. Add some chopped pecans or walnuts, close your eyes and take a bite.
Eating these pancakes with the sauce are kinda like being wrapped up in a soft blanket, cozy and warm. I love recipes that feel cozy when eat them… Hope you enjoy! I know we did…