Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 I came across some frozen pumpkin pancakes in the grocery the other day. They were tasty warmed in the toaster then layered with applesauce for breakfast. I couldn’t find my lone can of pumpkin puree this morning so used a cold baked sweet potato that I in the refrigerator. 1 small baked sweet potato, peeled 1 ea 3 oz container of applesauce 1 large egg 4 T flour Half-and half (or whatever liquid you want to use to thin the ingredients – OJ would be good or Vanilla Soy..) Dash pumpkin pie spice Blend all ingredients (I used a hand blender) and drop (approximately ¼ cup) onto a lightly oiled hot griddle (and spread them out a little as they may be thick). They are too thick to bubble or get that matte finish like regular pancakes, so you have to watch that they don’t burn. Turn the heat down to low. Check done-ness by lifting a corner of the cake. Serve with heated maple syrup and/or apple sauce and toasted walnuts and a side of veggie sausage. I am thinking these would also be good baked in the oven at about 350 until browned on top. Quote Link to comment Share on other sites More sharing options...
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