Before I started dating Lance 10 years ago, I had never in my life had American pancakes before. Can you believe that!? In Denmark, pancakes normally refer to crêpes, which is usually a dessert and not a breakfast. Although of course I had to create a breakfast crêpe version as well. You can find my recipe for banana oat crêpes right here: https://www.sweetpotatoesandsunshine.com/2017/08/06/easy-peasy-banana-oat-crepes/
Anyways, 10 years later, I wonder how it was even possible to live 20 years of my life without this number one weekend breakfast treat! We have pancakes at least every other weekend. Weekends are for hygge (Danish word for coziness) and that means that breakfast should be a step-up from the rushed breakfasts that we have on weekdays. The answer: Pancakes.
Of course there are about a million different pancake recipes out there – and you will certainly also be able to find more variations on this blog in the future – but I have to say that this pumpkin apple version ranks at the top of my favorites. Pumpkin and apple is the perfect fall combination and it makes for a very flavorful pancake! They taste so good that I will often eat them by themselves without bothering with toppings. No joke.
They come together quite quickly and with their high vitamin content and no refined sugars, they are an excellent way to start the day. Guilt free. Kids, adults and dogs have tasted these in our home and it seems to be a winner with all. 😉
PUMPKIN APPLE Pancakes
SERVES 2 (Makes 8 pancakes)
- 1 cup oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup pumpkin pure (fresh or canned)
- 1/2 cup greek yogurt (or skyr or quark)
- 2 eggs
- 1 apple (I prefer using a tart variation)
- Coconut oil for baking
- Toppings of your choice (I like this version with greek yogurt, blueberries, apples and maple syrup)
- Grind the oats into a fine flour in a food processor
- Add all other ingredients, except for the apple, and process until well combined
- Shred the apple and fold it into the batter
- Grease a pan lightly with coconut oil and and bake pancakes at medium low heat
- Serve immediately with your preferred toppings
- Resist the temptation to bake the pancakes at a higher temperature. The batter is rather wet, so the pancakes need to be cooked at a fairly low temperature to ensure they get done all the way through.
- I often make a double batch and freeze half for lazy weekends where I don´t have time or energy to be early in the kitchen.
Let me know how you like them! If you are vegan please note that I will be working on creating a vegan version of these babies as well. Stay tuned for it.