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Servings: 10

Weight Watcher Smart Points: 8

Preparation Time: 15 Minutes

Cooking Time: 4 Minutes

Ready In: 30 Minutes

Ingredients

  • 1/4 cup apple cider
  • 1 cup apple cider
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 cup brown sugar
  • 1 tbsp. butter
  • 2 tbsp. butter
  • 1/2 cup cake flour
  • 2 tbsp. canola oil
  • 1 tsp. cinnamon
  • 1 tbsp. cornstarch
  • 2 tbsp. dark brown sugar
  • 2 eggs
  • 1/2 tsp. ginger
  • 1 tbsp. lemon juice
  • 1 cup low-fat buttermilk
  • 1/4 tsp. nutmeg
  • 1 cup pumpkin puree
  • 1/4 tsp. salt
  • 1 cup grated tart apple
  • 1 tsp. vanilla
  • 1 cup whole wheat flour

Instructions

  1. In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt.In a medium bowl, whisk together the eggs, buttermilk, pumpkin, grated apple, cider, oil and vanilla.Make a well in the dry ingredients and pour in the wet ingredients
  2. Gently mix together with a wooden spoon until just combined
  3. All the flour should be incorporated but lumps are fine
  4. The batter will be thick, but you can add a bit more cider if you want to thin it out a little more.Melt 1 tbsp
  5. butter or oil in a large pan or griddle over medium heat (I turn my griddle to 350 degrees, since its nonstick I dont use butter at all) Use a 1/3 measuring cup to scoop up batter and pour it into the pan/griddle
  6. The pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface
  7. Repeat with the rest of the batter, adding more butter to the pan as necessary
  8. Transfer the pancakes to a 200 degree oven to keep warm if necessary.In a small saucepan, stir together the sugar, cornstarch and cinnamon (if using).Stir in the apple cider, lemon juice and cinnamon sticks (if using).Cook over medium heat until mixture begins to boil
  9. Boil, stirring occasionally, until the syrup thickens, about 10-15 minutes.Remove from heat and stir in the butter until melted
  10. Keep warm until ready to serve.

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