Harvest Pumpkin Pancakes with Apple Topping & Bacon

We wanted to try something different for breakfast this weekend, and I had just seen this recipe in my Clean Eating magazine, so we thought we would give it a try. The result? It was tasty! We still have 4 servings left (in the freezer), so I’m glad it was a good recipe!

Pumpkin pancakes - done and plated

Harvest Pumpkin Pancakes with Apple Topping & Bacon
Slightly adapted from Clean Eating, Jan/Feb 2014
Serves 6 (3 pancakes per serving)

1 1/2 cups 1% milk
1 cup canned pumpkin puree
3 eggs
1 Tbsp melted coconut oil
1 Tbsp raw honey
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground allspice
1/8 tsp sea salt
cooking spray (I used my misto)

2 large apples, cut into cubes
1/4 tsp ground cinnamon
1 Tbsp maple syrup
1/2 cup water

6 slices bacon, cooked

1. In a large bowl, whisk milk, pumpkin eggs, oil, honey, and vanilla.

2. In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, allspice, and salt. Add to pumpkin mixture and stir until just combined; set aside.

3. Cook bacon in skillet. Once it is crisp, blot on paper towels. Set aside.

4. Prepare topping: Mist a small saucepan with cooking spray (I use my misto). Add apples and cinnamon. Heat over medium-high heat and add water and honey; cover and bring to a boil. Reduce heat to a simmer, and cook until apples soften and liquid is reduced by half, about 5 minutes. Remove from heat, keep covered.

Pumpkin pancakes - making bacon and apple topping

5. Meanwhile, mist a griddle with cooking spray. Working in batches, add batter to skillet in 1/4 cup portions, leaving space between each pancake. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve, garnish pancakes with topping and add one slice of bacon.

Pumpkin pancakes - cooking Pumpkin pancakes - done

Nutritional info:
Calories: 309.2
Total Fat: 7.8 g
Cholesterol: 99.8 mg
Sodium: 518.8 mg
Total Carbs: 51.9 g
Dietary Fiber: 8.8 g
Protein: 12.7 g


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