Pumpkin Pancakes with Salted Caramel Sauce
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- Cook Time:
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Sky's the limit with this stack of Pumpkin Pancakes. Don't forget to top them with a delicate drizzle of Salted Caramel Sauce.
For the Pancakes:
MIX all ingredients.
HEAT skillet or griddle over medium-low heat and grease with oil of your choice. Test surface by splashing skillet/griddle with a few drops of water – should sizzle when ready for cooking.
DROP 1/4 cup sized rounds onto cooking surface with a mixing spoon.
LET COOK approx. 2-3 minutes, turn over and cook 2-3 additional minutes – making sure to turn before pancakes become too brown.
For the Salted Caramel Sauce:
BRING maple syrup to a boil in a sauce pan over med to med/low heat.
STIR often and continue to boil for 12 minutes. The syrup should coat the back of the spoon.
MIX in kefir and sea salt and cook for another 2-5 minutes. Note that sauce will thicken upon cooling.
TOP Simple Mills pumpkin pancakes with chopped pecans and a generous drizzle of Salted Maple Caramel Sauce.
Other tasty additions include grass fed butter, chopped walnuts, organic raisins, dried cranberries or gluten-free chocolate chips.