Autumn Pancakes Recipes

Steps:

• 1. In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar. Mix together well.
• 2. In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
• 3. Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
• 4. Coat griddle with cooking spray and heat to high. Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
• 5. To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
• 6. Pour onto wax paper... allow to cool.
• 7. Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
• 8. *To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing. *Caramelized pecans also work well.

Steps:

• Add the oatmeal to a small bowl; pour boiling water over the oatmeal and let set for 5 minutes; do not drain.
• In a big mixing bowl, add the flour, baking powder, salt, sugar, and cinnamon; stir to combine.
• Add in the oatmeal, egg, milk, apple, nuts, and melted butter; stir to mix.
• Heat a large non-stick griddle or skillet over medium-high heat.
• Lightly brush with vegetable oil.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook about 2 minutes or until bubbles start to form on the surface; flip the pancake and cook until golden on the other side.
• Serve with your favorite toppings.