Earlier in the year I was looking for something a little different for Saturday breakfast. Why? Just because. So I set out to find a new pancake recipe. I came across Recipe Girls post for Pumpkin Cinnamon Roll Pancakes.
I had some canned pumpkin puree left over from a recipe in the fall so I thought that not only did the combination sound great but I had the things to make the pancakes with out having to run to the store at 10:00 PM!
|Pumpkin Cinnamon Roll Pancakes|
For this recipe I used:
1/2 Cup melted Butter
3/4 Cup Whey Low Gold sugar substitute
1 Teaspoon of Cinnamon
1 3/4 Cups Skim Milk
1 Cup Pureed Pumpkin
2 Large Eggs
2 Tablespoons Vegetable Oil
2 Tablespoons Apple Cider Vinegar
2 Cups Whole Wheat Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Pumpkin Pie Spice
1/2 Teaspoon Salt
1 Tablespoon Whey Low Gold sugar aubstitute
Sadly the cream cheese icing was out for us.
On Friday night I combined the melted butter, brown sugar, and cinnamon and let them sit in a resealable bag over night on the counter.
|Pumpkin Cinnamon Roll Pancakes – Butter, Brown Sugar, and Cinnamon|
The next morning I measured out the ingredients for the pancakes. I Mixed the dry ingredients together and in a separate bowl I mixed the wet ingredients. I added the dry to the wet and mixed well. I had to add a little more milk due to the whole wheat flour. I accounted for the extra milk above.
|Pumpkin Cinnamon Roll Pancakes – The Wet Ingredients|
I ladled out a pancake into a hot pan and swirled in the cinnamon mixture as Recipe Girl instructed.
|Pumpkin Cinnamon Roll Pancakes – Cooking in the Pan|
When the pancakes were showing signs of cooking through I flipped them.
Sadly my camera died for the last pictures.. 😦
They were very good. I would imagine the icing would put them over the top!
Thanks Recipe Girl!!!