Pumpkin Pecan Pancakes with Apple Cinnamon Syrup
Dec 13, 2023
Pumpkin Pecan Pancakes with Apple Cinnamon Syrup
Makes: 16 pancakes • Total Time 25 minutes: • FODMAP rating: low
Whole-food, vegan/plant-based pancakes with a super quick and simple apple cider syrup.
Ingredients
Apple Cinnamon Syrup
2 cups apple cider or apple juice
2 tablespoons cornstarch
2 teaspoon cinnamon
Pumpkin Pecan Pancakes
1 cup oat flour or blend 1 cup oats in your blender or food processor
1 cup whole wheat, spelt, or gluten-free flour
2 teaspoons ground cinnamon, preferably ceylon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon baking powder
¼ cup canned pumpkin
2 cups plant-based milk of choice
2 tablespoons vinegar, apple cider or white
3 tablespoons maple syrup or honey
½ cup chopped pecans
Instructions
Pancakes
1.Mix vinegar with milk and let sit to curdle like buttermilk. Start to heat a nonstick skillet over medium high heat, or about 350°F.
2.Mix dry ingredients in a large bowl. Add pumpkin and maple syrup to the milk mixture, then stir into dry ingredients. Do not overmix, as that creates tougher pancakes.
3.Use a ¼ cup to measure and pour the pancake batter onto the skillet, grease as necessary.
4.Sprinkle chopped pecans on the top of each pancake before flipping. Flip when bubbles have appeared and edges appear firm.
Apple Cinnamon Syrup
1.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.
*Don’t forget to preload on vegetables before you eat!
*FODMAP Swaps: keep any oat or soy milk used to under ½ cup; choose maple syrup or granulated sugar over honey
*Nut-Free: Omit pecans or swap in pumpkin seeds
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