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Pumpkin Pancakes With Pear Syrup

Diet.Chef's picture
Ingredients
For pear syrup:
  Hard ripe pears 2 , cored and cut into 1/2" slices
  Minced crystallized ginger 1 Tablespoon
  Maple syrup 1⁄2 Cup (8 tbs)
For pancakes:
  Whole grain pastry flour 1 1⁄2 Cup (24 tbs)
  Packed brown sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Pumpkin pie spice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Fat-free milk/Plain soy milk 1 Cup (16 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Liquid egg substitute 1⁄2 Cup (8 tbs)
Directions

To make the pear syrup: Heat a medium skillet coated with cooking spray over medium heat.
Add the pears and ginger and cook, stirring occasionally, for 5 minutes, or until lightly browned and tender.
Add the syrup and cook for 1 minute.
Keep warm.
To make the pancakes: In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.
In a medium bowl, combine the milk, pumpkin, and egg substitute.
Add to the flour mixture, stirring until combined.
Heat a nonstick griddle or large skillet coated with cooking spray over medium heat.
Pour the batter by 1/4 cupfuls to make 4" pancakes.
Cook for 2 minutes, or until the tops of the pancakes look dry and some bubbles form on the surface.
Turn the pancakes over and cook for 2 minutes longer, or until browned.
Keep warm.
Repeat with the remaining batter to make 12 pancakes.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Spraying
Dish: 
Pancake
Occasion: 
Thanksgiving
Ingredient: 
Pear
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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