Pumpkin Cheesecake Pancakes

• Vegetarian

• Produce

  • 6 tbsp Pumpkin puree, canned

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Maple syrup
  • 1 Maple syrup

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tbsp Cinnamon sugar
  • 1 pinch Clove
  • 1/2 tsp Nutmeg
  • 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Snacks

  • 1 Graham crackers

• Dairy

  • 2 tbsp Butter
  • 6 oz Cream cheese
  • 1 cup Low-fat milk
  • 1 Vanilla bean yogurt

Found on peasandpeonies.com

Description

Ingredients

• Cheesecake:
• 6 ounces cream cheese, softened
• ½ teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• Pancakes:
• 1 1⁄4 cups all-purpose flour
• 2 - 3 tablespoons cinnamon sugar*
• 2 teaspoons baking powder
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 pinch clove
• 1 cup low-fat milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons butter, melted
• 1 egg
• Garnish:
• Maple syrup
• Vanilla bean yogurt
• Graham crackers

Directions

• In a small bowl, combine cream cheese, pumpkin pie spice, and maple syrup. Transfer the mixture to a piping bag, fitted with the star tip. Place parchment paper on a cutting board, and pipe bite size stars onto it. Freeze for at least 2 - 3 hours or best overnight.
• In a medium bowl, whisk together flour, cinnamon sugar, baking powder, spices and salt, set aside.
• In a separate bowl, whisk together milk, pumpkin, melted butter, and egg.
• Fold wet ingredients into the dry ingredients. Fold in the cheesecake bites into the mixture.
• Spray or grease with butter a skillet and cook pancakes over medium heat by pouring in ¼ cup batter for each pancake.
• Cook pancakes about 2-3 minutes per side or until golden brown. Serve with maple syrup, vanilla bean yogurt and garnish with graham cracker crumbs.