Apple Pumpkin Pecan Pancakes (GF)

We have gotten several pumpkins in our CSA baskets this fall. They are the perfect size to roast in the oven, toast the seeds and then find creative ways to use the deep orange, rich in beta-carotene pumpkin flesh. Pancakes for supper was on my menu tonight! I am saving some of the cooked pumpkin for our pumpkin spice lattes in the morning…(stay tuned!)

These pancakes are gluten-free and milk-free. They are high in fiber, low in saturated fat and have a beautiful light orange tint. They come together in just a few minutes, a perfect fast-food supper! (or breakfast) You can also substitute canned pumpkin or even use cooked butternut squash.

Begin with 1/2 c. cooked pumpkin, one apple, 1 c. regular oats, 1/2 c. oat bran, 1 t. salt, 1 t. cinnamon, chopped pecans and almond milk. (you could use any milk of choice)

Place oatmeal and oat bran in blender and pulse until finely ground.

Grate apple and add with the eggs, pumpkin, salt, cinnamon and milk. The amount of milk you add will depend on if you like your pancakes thin or thick. The thinner the batter, the thinner the pancake. That is what we prefer.

Heat 1 T. oil in a non-stick pan or griddle, using medium-high heat.

Pour batter in hot pan and sprinkle with chopped pecans.

I stock up on these when I go to Trader Joes. They keep for months in my freezer. You can also toast your own pecans but putting them in a pan in a 350 oven for 7-10 minutes, or until they just begin to change color. (be careful NOT to burn) Toasted nuts have a much better flavor and are crispier.

When tiny bubbles form on the pancake, turn them over.

Serve with real maple syrup, additional pecans and a dust of cinnamon!

For a  meal that dirties a minimum of dishes…this is a winner! A ice-cold glass of milk is the perfect companion!

Apple Pumpkin Pecan Pancakes (GF)

1 c. regular oats
1/2 c. oat bran
1/2 c. cooked pumpkin
2 eggs
1 t. salt
1 t. cinnamon
almond milk
1/3 c. chopped pecans

Place oatmeal and oat bran in blender and pulse until finely ground.

Grate apple and add with the eggs, pumpkin, salt, cinnamon and milk. The amount of milk you add will depend on if you like your pancakes thin or thick. The thinner the batter, the thinner the pancake. Heat 1 T. oil in a non-stick pan or griddle, using medium-high heat. Pour batter in hot pan and sprinkle with chopped pecans. When tiny bubbles form on the pancake, turn them over. Serve with real maple syrup, additional pecans and a dust of cinnamon!