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Pumpkin Pancakes
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Pumpkin Pancakes
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Ingredients
Servings:
Instructions
  1. Preheat an electric griddle pan to 350 degrees F.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
  4. Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
  5. Serve pancakes warm with butter and maple syrup, if desired.
Recipe Notes

If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.

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Baked Apples
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Baked Apples
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
  2. Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
  3. Add 1/4 cup of water to a baking dish and place apples on top.
  4. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
  5. Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
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