Friday, October 31, 2008

Pumpkin Pancakes with Coconut and warm Cinnamon Apples

The crisp autumn air carries the smell of dried leaves and ripe apples. Pumpkins are sitting on almost every porch in my neighborhood street right now and the cool night air covers our lawns at just about dinner time now. It is Fall in New England.
When I think of comfort foods for fall i think of pumpkin pie, baked apples, and roasted turkey. This recipe is perfect comfort food for the fall. great for Sunday breakfast or a warm dessert after dinner.

2 c. Old Fashioned Oats -- Put into food processor to make smaller but not till texture of flour.

4 Eggs

8 Egg Whites

1 c Pumpkin Puree

2 t Cinnamon

½ t Nutmeg

½ c Vanilla Rice Milk or Skim Milk

1 t Vanilla

Combine all ingredients and blend well. If your batter is too thin for your liking, let it just sit for 5-10 minutes and the oats will soak up some of the liquid. Heat a large nonstick skillet to med heat, coat pan lightly with no stick oil spray and add ¼ of the batter. Spread the batter out with the back of a spoon if it’s thick to make a big pancake. Cook pancake on both sides until golden brown. While the cakes are cooking make the topping.

2 Apples cored and thinly sliced (I use a crispy tart apple for this like a Fuji, Braeburn or Honeycrisp)

3 T Honey

2 T Shredded or Flaked Coconut

1 t Cinnamon

2 T Orange Juice, Apple Juice or Water

Mix all together and cook in microwave for 2-3 minutes. Use as the syrup for the pancakes. Put ¼ of the apple mixture on each cake. You can also add a little maple syrup or sugar free syrup.

Per Serving:

Calories-- 388

Fat-- 10 g

Protein— 20 g

Carbohydrates-- 58 g

20% protein/ 23% fat/ 56% carbs

If you want less fat, substitute two egg whites for a whole egg and for a little variety, substitute ½ of the pumpkin with mashed sweet potato, applesauce, or banana. This meal is so flexible as far as flavors and additions. Use your imagination and make it your own. Enjoy the season and the comforting flavors that come with it.

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