There is no ingredient more quintessentially autumn than the pumpkin. Whether it’s in muffins, coffee, pasta, pie, soup or even candy, pumpkin is everywhere and is absolutely the flavor of the season. But sometimes these old staples can get a bit boring.
Luckily, Hannah Queen of the gorgeous food and photography blog, Honey & Jam has come up with a new, creative way for us to get that pumpkin fix without having to utter the phrase, “pumpkin spice latte, please,” yet again.
Hannah’s recipe for Whole Grain Pumpkin Pancakes with Apple Maple Compote was adapted from a basic whole wheat pancake recipe by Heidi Swanson of 101 Cookbooks. Of course, Hannah takes it to the next level by adding pumpkin purée and spices and douses it at the end with a rustic mix of apples, maple syrup and cinnamon. Divine.
The whole wheat flour adds a boost of healthy whole grain that will keep you feeling full, while the pumpkin purée packs a serious punch of Vitamin A–nearly 800% of your daily value in just one cup!
Try this for breakfast with a cup of hot mulled cider, a few slices of thick-cut, smoky bacon and an egg or two and you’ve got yourself the perfect start to any lazy fall morning.
Whole Grain Pumpkin Pancakes with Apple Maple Compote
Fluffy pancakes meet saucy apples