Description
This is a semi-homemade pancake recipe. I came up with the idea so that I could add some whole wheat into the batter.
Ingredients
- FOR THE PANCAKES:
- 1 cup Pumpkin Pancake Mix (I Used Trader Joe’s)
- 1 cup Whole Wheat Pastry Flour
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- ½ teaspoons Baking Power
- ½ teaspoons Baking Soda
- 1-½ Tablespoon Sugar
- ¼ cups Apple Sauce
- 2 Eggs, Lightly Beaten
- 1 teaspoon Vanilla
- 1-½ cup Vanilla Soy Milk
- FOR THE SYRUP:
- 4 ounces, weight Cream Cheese, Softened
- ¼ cups Honey
- ½ teaspoons Vanilla
- 2 Tablespoons Sugar
- 1 Tablespoon Butter (I Used Earth Balance)
- 1 Tablespoon Vanilla Soy Milk (Give Or Take To Thin The Syrup)
Preparation
For the pancakes:
Combine pancake mix, flour, spices, baking power, baking soda and 1 1/2 tablespoons of sugar in a large bowl.
Add applesauce, eggs, 1 teaspoon of vanilla and 1 1/2 cups of soy milk and blend with a hand mixer.
Heat a non-stick griddle pan over medium heat. (I choose not to use oil because I have a really good griddle and because the cakes cook evenly without it. You may use cooking spray if you desire.)
Use either a 1/4 measuring cup or a small ladle for 4″ cakes. I used a larger ladle to make big pancakes for this recipe. It made 10 cakes. Using the smaller measurement will produce about 16.
Scoop the batter onto the hot skillet using your preferred scoop size. Once bubbles start to appear on the top of the pancakes and the bottom is golden brown, flip the pancakes and cook the other side until browned to your liking. Remove finished pancakes to a plate while you repeat cooking the remaining batter.
For the syrup:
In a mixing bowl combine, cream cheese, honey, 1/2 teaspoon of vanilla, 2 tablespoons of sugar and butter. Beat on low speed adding vanilla soy milk as needed until you reach the desired consistency. Drizzle over pancakes when serving.
