So if you are like me, you love pancakes. Even better, you love Pumpkin Pancakes. Remember my Moni's Pumpkin Pancakes recipe? Well, this one is very similar but just a little bit easier to whip up. Allow me to explain. I use a multi-grain pancake mix and from there, you just simply add the rest of the ingredients and you are good to go. By using applesauce, pumpkin, and the right spices here, there is no need for oil, sugar, and butter. Plus, I have a secret ingredient too. So these still remain very "light" and won't weigh you down- literally! They did not for me at least and I keep coming back for more. You can serve these crepe like hot cakes with a little pure maple syrup, a few dashes of cinnamon, and what we always do is add a spoonful of mini chocolate chips- but that can be optional. Don't forget to serve with some fresh fruit and I seem to always have Persimmons on hand when I make these. What a perfect match for this time of year! I just LOVE the flavors here and this is a crowd pleaser for sure. NOTE: Not sure what to do with that left over pumpkin in your fridge? Make these! Great for the Holidays too. Try all my Moni Breakfast Recipes!
- 1/2 cup multi-grain (or whole-wheat) pancake mix
- 1/4 cup oatmeal, not instant
- 1/4 cup apple sauce
- 1/3 cup pumpkin
- 1 tbs coconut oil, secret ingredient! It makes the texture amazing plus so good for you! (or canola could be used if you do not have coconut)
- 3 eggs or 4-5 whites, I usually use 3 whole eggs but whites would work
- 1/4-1/3 cup vanilla almond milk, this depends how thick you like them (or milk of choice)
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp Pumpkin Spice
- 1-2 packets of Stevia, depends on how sweet you like it- (or sweetener of choice)
- 1 tbs mini chocolate chips for topping, optional
- In a medium bowl. Mix together WELL; the pancake mix, oats, salt, cinnamon, stevia, and Pumpkin Spice.
- Now add in the eggs (or whites), 1 tbs coconut oil, applesauce, pumpkin, and vanilla. See how thick you want to make these by the almond milk. Start with using 1/4 cup and work your way up to finding the right texture. (I make these pretty thin myself for that crepe like texture.)
- Heat a pan over low-medium heat. Coat with additional coconut oil or cooking spray. Cook each side for about 2-3 mins until lightly golden.
- Place on a plate and serve with the 1 tbs of mini chocolate chips (if using), maple syrup (or honey), a few dahses of cinnamon, and fresh fruit. Enjoy!