Monday, August 25, 2014

Harvest Pumpkin Pancakes with Bacon Apple Topping

Harvest Pumpkin Pancakes with 

Bacon Apple Topping


Try these pumpkin pancakes using whole-wheat flour or a gluten-free 
alternative - either way, you'll fall hard for the bacon and apple topping.

Pumpkin Pancakes with Apple Bacon Topping
Photo: Laura Wright


By Elizabeth Brown
Serves: 6
Hands-on time: 30 minutes
Total time: 30 minutes
INGREDIENTS:
  • 1 1/2 cups reduced-fat milk (1% or 2%), or plain unsweetened rice, almond or soy milk
  • 1 cup organic BPA-free canned or pouched pumpkin puree (TRY: Pacific Foods Organic 100% Pumpkin Puree)
  • 3 eggs
  • 1 tbsp melted organic virgin coconut oil
  • 1 tbsp raw honey
  • 1 tsp pure vanilla extract
  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1/8 tsp sea salt
  • Olive oil cooking spray
TOPPING:
  • 1 large Braeburn, Fuji or Pink Lady apple, cut into 1/4-inch cubes
  • 1/4 tsp ground cinnamon
  • 4 slices all-natural turkey bacon, cut into 1/4-inch pieces
  • 1 tbsp raw honey or pure maple syrup
INSTRUCTIONS:
  1. In a large bowl, whisk milk, pumpkin, eggs, oil, 1 tbsp honey and vanilla.
  2. In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, allspice and salt. Add to pumpkin mixture and stir until just combined; set aside. (NOTE: Batter should be thin.)
  3. Prepare topping: In a small bowl, toss apples and cinnamon; set aside. Mist a medium pot with cooking spray and heat on medium. Add bacon and cook, stirring occasionally, until browned, about 3 minutes. Remove from pot and transfer to a paper towel-lined plate. Add apple mixture to pot and increase heat to medium-high. Add 1/2 cup water and 1 tbsp honey; cover and bring to a boil. Reduce heat to a simmer and cook until apples soften and liquid is reduced by half, about 5 minutes. Remove from heat and return bacon to pot, stirring to combine; keep covered.
  4. Meanwhile, mist a cast iron skillet or large nonstick skillet with cooking spray and heat on medium. Working in batches, add batter to skillet in 1/4 cup portions, leaving 1 inch between each. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve, garnish pancakes with topping.
MAKE IT GLUTEN-FREE: In place of whole-wheat flour, mix 1 1/2 cups brown rice flour, 1/2 cup arrowroot powder, 1/4 cup tapioca flour and 1/4 tsp guar gum.
Nutrients per serving (2 pumpkin pancakes and 1 tbsp topping): Calories: 298, Total Fat: 7 g, Sat. Fat: 3 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1 g, Carbs: 47 g, Fiber: 7 g, Sugars: 12 g, Protein: 15 g, Sodium: 451 mg, Cholesterol: 125 mg





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