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]