Harvest Pumpkin Pancakes with Bacon Apple Topping

    Try these amazing pumpkin-laced Clean Eating pancakes, made using whole-wheat flour or a gluten-free alternative - either way, you'll fall hard for our bacon and apple topping.
    Author:
    Publish date:
    Harvest Pumpkin Pancakes with Bacon Apple Topping image
    • Duration
    • Cook Time
    • 6Servings

    Ingredients

    • 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)
    • 3 eggs
    • 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

    TOPPING:

    • 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

    Preparation

    1. In a large bowl, whisk milk, pumpkin, eggs, oil, 1 tbsp honey and vanilla.
    2. 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.)
    3. 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.
    4. 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.

    Nutrition Information

    • Serving Size: 2 pumpkin pancakes and 1 tbsp topping
    • Calories: 298
    • Carbohydrate Content: 47 g
    • Cholesterol Content: 125 mg
    • Fat Content: 7 g
    • Fiber Content: 7 g
    • Protein Content: 15 g
    • Saturated Fat Content: 3 g
    • Sodium Content: 451 mg
    • Sugar Content: 12 g

    Related Recipes

    Apple Crumble Bars recipe

    Apple Crumble Bars

    These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.

    Almond Griddle Cakes with Cranberry Syrup recipe

    Almond Griddle Cakes with Cranberry Syrup

    Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)

    Quick Stove-Top Beef Chili recipe

    Quick Stove-Top Beef Chili

    This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.