The flavors of autumn – pumpkin and apples – star in these delightful pumpkin apple cider pancakes.
It’s the Sunday which means it’s pancake day, you guys! I had some apple cider left from Thanksgiving so I thought I would make Pumpkin Apple Cider pancakes.
These are light and fluffy and sure to please on a Sunday morning or actually any day.
Pumpkin Apple Cider Pancakes
Yields: Approximately 12-16 pancakes
1 1/2 cups gluten free all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup apple cider
1 cup pumpkin puree
2 eggs, separated
2 Tablespoons of brown sugar
2 Tablespoons melted butter (cooled to avoid scrambling your eggs)
2 Tablespoons of apple cider vinegar
Sift flour, baking powder, baking soda and salt together in a large bowl. Whisk in cinnamon, ginger and nutmeg.
In a separate bowl, beat together your wet ingredients, except egg whites.
In separate bowl, whisk egg whites until frothy.
Pour your wet ingredients into your dry ingredients and mix until just combined. Fold in egg whites.
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.
Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.
Serve with powdered sugar, or hot buttery maple syrup … and of course with a nice glass of cider.