1 1/2 cups reduced-fat milk (1% or 2%), or plain unsweetened rice, almond or soy milk
1 cup organic BPA-free canned or pouched pumpkin puree (TRY: Pacific Foods Organic 100% Pumpkin Puree)
1 tbsp melted organic virgin coconut oil
1 tbsp raw honey
1 tsp pure vanilla extract
2 cups whole-wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp ground allspice
1/8 tsp sea salt
Olive oil cooking spray
1 large Braeburn, Fuji or Pink Lady apple, cut into 1/4-inch cubes
1/4 tsp ground cinnamon
4 slices all-natural turkey bacon, cut into 1/4-inch pieces
1 tbsp raw honey or pure maple syrup
In a large bowl, whisk milk, pumpkin, eggs, oil, 1 tbsp honey and vanilla.
In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, allspice and salt. Add to pumpkin mixture and stir until just combined; set aside. (: Batter should be thin.)
Prepare topping: In a small bowl, toss apples and cinnamon; set aside. Mist a medium pot with cooking spray and heat on medium. Add bacon and cook, stirring occasionally, until browned, about 3 minutes. Remove from pot and transfer to a paper towel-lined plate. Add apple mixture to pot and increase heat to medium-high. Add 1/2 cup water and 1 tbsp honey; cover and bring to a boil. Reduce heat to a simmer and cook until apples soften and liquid is reduced by half, about 5 minutes. Remove from heat and return bacon to pot, stirring to combine; keep covered.
Meanwhile, mist a cast iron skillet or large nonstick skillet with cooking spray and heat on medium. Working in batches, add batter to skillet in 1/4 cup portions, leaving 1 inch between each. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve, garnish pancakes with topping.
Serving Size: 2 pumpkin pancakes and 1 tbsp topping