Now I know what to do with leftover pumpkin puree after my annual Thanksgiving baking sprees. This super quick, delicious and of course healthy pumpkin recipe was inspired by a post in Sunset Magazine. The initial results were good, but we couldn’t help but adapt the recipe to make it turn out as delicious as their photo.I happened to have cooked apples on hand the first time I made this, which was even more appealing.

This is a perfect post-Thanksgiving  breakfast option, and would work great on a weekday morning since it is a one-bowl process.

Preparation

Adapted from Sunset Magazine

Mix together the following:

• 1 large cage-free or pastured egg
• 1.5 cups whole wheat flour
• 1 cup rBGH-free or organic milk
• 2 tbsp. melted butter, neutral vegetable oil or melted coconut oil
• 1/2 canned organic pumpkin puree
• 1 tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. (or to taste) nutmeg and cinnamon
• 1 organic apple, cored, peeled and chopped (persimmon would be perfect too, as would pecans, or cook the apples in advance)

Mix all ingredients together in a bowl and gently mix until remaining lumps are small.

Heat griddle/pan, drizzle with a little butter/oil to prevent sticking. Once a small test drop of batter sizzles, spoon out in whatever size you prefer and cook, turning once. A slower, medium heat cooking process is best to soften the apples. Serve with maple syrup, honey, yogurt or any other topping of choice.