- 1 tsp aluminum-free baking soda
- 1 ½ tsps aluminum-free baking powder
- 2-3 apples, peeled, cored and sliced
- 1 ½ cups buttermilk**
- a dash of cinnamon
- Coconut oil for brushing the griddle
- 2 large eggs
- 1 tsp ground cinnamon
- pinch of ground cloves
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 Tbsp pure maple syrup
- ½ cup fresh or canned pumpkin puree (NOT pumpkin pie filling)
- 1 tsp fine sea salt
- 3 Tbsps unsalted butter, melted
- 1 ½ cups whole wheat pastry flour*
- Preheat a griddle to 400 degrees or medium heat. (On some stovetops, 350 or 375 degrees is fine.)
- If you are making the sautéed apples, heat a large skillet over medium heat. Melt the butter and add the apples. Lower the heat slightly and gently sauté until tender, about 10 minutes. Drizzle with 1 teaspoon maple syrup and a dash of cinnamon and toss to combine. Remove from heat.
- Combine the flour, baking powder, baking soda, salt and spices in a large mixing bowl.
- In a blender or medium mixing bowl, combine the buttermilk, eggs, pumpkin puree, maple syrup and melted butter until well blended.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add chopped pecans or walnuts to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges turn slightly dry, flip it over and cook until done. Serve warm with sautéed apples or maple syrup.