Apple Cinnamon Pumpkin Pancakes

Guess who booked not one but two flights to New York this week?  I did, I did!  I’d been putting off booking my holiday flights for awhile, but when October showed up out of left field this week, I decided now was the time.  Can you believe Thanksgiving is just 7 weeks from today?  Nuts, right?  I guess I better start training for the Turkey Trot…

I’m really hoping that the apple trees in New York decide to hang onto their apples a bit longer this year so I can go apple picking at Thanksgiving.  Then I can fill my entire suitcase with NY apples and show all these Floridians what a real apple should taste like. 🙂

Until then, though, I’m just getting my apple fix via Chobani yogurt.  I like to tell myself that the apples at the bottom of their apple cinnamon Greek yogurt are NY apples, since Chobani whips up its yogurt in New York.  Don’t try to tell me otherwise!

Just recently I decided to whip up a batch of pumpkin pancakes to celebrate the “arrival” of fall, and since I often use Greek yogurt in my pancake recipes, I decided to reach for a cup of apple cinnamon CHO (ooo, remember these?!).  In no time I was enjoying delicious apple cinnamon pumpkin pancakes. 🙂

I can’t tell you how delicious (and healthy!) these are.  I’ve been making them in big batches and freezing them so I can enjoy them on-the-go all week long.  I can’t wait to make them for my pumpkin-loving family when I am home in New York next month!

[print_this]Apple Cinnamon Pumpkin Pancakes

Combine pumpkin and Chobani apple cinnamon Greek yogurt for the the ultimate stack of fall pancakes.  This recipe uses gluten free flours, but I’ve made them with regular all-purpose flour too (omit the ground oats, rice flour, and guar gum, replace with 1 cup all-purpose flour).

Makes about 8 medium pancakes

Prep time: 10 minutes

Cook time: 5 minutes

  • 6 ounces Chobani apple cinnamon Greek yogurt
  • 2 large eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup oat flour
  • 1/2 cup brown rice flour
  • 1/2 teaspoon guar gum
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Heat a griddle or large frying pan over medium heat.

In a medium mixing bowl, stir the yogurt and eggs until combined; stir in the pumpkin.

In a separate small mixing bowl, stir the flours, pumpkin pie spice, baking soda, and salt.  Add the dry ingredients to the yogurt mixture, stirring until just mixed (the batter will be thick).

Spray the griddle with nonstick cooking spray.  Use an ice cream scoop or large spoon to spread the batter onto the griddle (since the batter is thick, you will need to spread it out a bit to desired thickness).  Cook the pancakes about 2 to 3 minutes on each side or until cooked.  Serve with Greek yogurt, honey, maple syrup, or butter and cinnamon sugar (or all of the above!).[/print_this]


35 thoughts on “Apple Cinnamon Pumpkin Pancakes”

  1. i think the apple cinnamon and the mango are my two favorites chob flavors. of course i say that right now and i’ll back to loving strawb banana next week! these pancakes look great liz – as you know, pretty much ANYTHING with pumpkin is all i’m eating right now lol.

    1. Ooo yes, I love the mango too! But I think apple cinnamon fits better with pumpkin. 😉 I agree with you, I’m more or less on a pumpkin diet from now through Thanksgiving!

    1. It’s funny, the first time I tried the apple cinnamon Chobani, I didn’t love it, but now it’s one of my favorites. And perfect in these pancakes!

  2. I am going to make these this weekend. I love everything about this recipe especially that it’s pretty much gluten free!

    1. Saw your comment on my Facebook page — definitely grease the pan well next time — these pancakes are TOO good not to try again!

  3. Man these sound delicious! I just stumbled on to your blog and I must say it looks amazing. I have a couple questions though. I live in Canada and am unsure as to where to buy guar gum. Would someone happen to know where to buy some and perhaps some Chobani too? Thanks

    1. Hi Greg, you can usually find guar gum (or xanthan gum, that works too) in the natural foods section of the grocery store, right by the gluten free flours. It’s a thickening/binding agent that helps keep things together when you’re working with GF flours. Of course, if you end up making them with regular flour, you won’t need it! As for the Chobani, I would reach out to them directly — I’m not sure if they sell Chobani in Canada?

  4. Pingback: Bean Bytes #9
  5. Love the idea of these…when I tried them my pancakes were gooey. No matter how long I cooked them for….any suggestions?

    1. Hmm, I’ve made these a few times and they never turned out gooey. Are you making them with gluten free or regular all-purpose?

  6. I actually substituted the flour and just used a whole grain pancake mix and added the eggs, pumpkin, and yogurt, and some flax seed powder to the mix. Didn’t think it would cause any problems though. :-/

    1. Hmm, I’m sorry! The only thing I can think is that maybe the pancake mix made a difference somehow. I wish I could help more!

      1. Hi Aly – sorry for the slow response! I use the same rule of thumb when cooking these pancakes as I do for most – when they bubble on top, and the edges look pretty dry. If you find they are overcooking, just turn the head down a smidge. Also, since the batter is pretty thick, you might need to spread it out a bit when putting it onto the pan/griddle. Hope this helps!

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