Pumpkin Pancakes with Raspberry Syrup
- Honey-Raspberry Syrup
- 1 lb. frozen raspberries, divided (4 cups)
- ½ cup raw honey
- Pumpkin Pancakes
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. salt
- 3 large eggs
- ⅓ cup honey
- 1½ cups almond or coconut milk
- 1 cup pumpkin purée or canned pumpkin
- ½ tsp. vanilla extract
- To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and ½ cup water in saucepan.
- Bring to a boil, cover, and simmer 5 minutes, or until berries are soft.
- Mash in pan until smooth.
- Strain berry mixture through sieve into separate saucepan. (You should have 1 to 1¼ cups.)
- Stir in honey, and return mixture to a boil.
- Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries.
- Set aside.
- To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in bowl.
- Beat eggs and honey in separate bowl.
- Whisk in milk, pumpkin purée, and vanilla extract.
- Stir egg mixture into flour mixture with spatula or wooden spoon.
- Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat.
- Ladle ⅔ cup batter onto skillet for each pancake.
- Cook 3 minutes, or until bubbles begin to form in center of pancakes.
- Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides.
- Serve warm with Honey-Raspberry Syrup.