Pumpkin Pie Spiced Baked Oatmeal

2 eggs
1/2 cup applesauce
1/2 cup oil
3/4 cup canned pumpkin (1/2 of 15 oz. can)
2 1/4 cups milk
1/4 cup maple syrup or syrup
1/2 cup brown sugar
2 1/2 teaspoon homemade pumpkin pie spice
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup wheat flour
4 cups quick cooking oats

Preheat oven to 350. Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
In a stand mixer or large mixing bowl, beat together the eggs, applesauce, oil, canned pumpkin, milk, syrup and brown sugar until smooth.  Add in the pie spice, baking powder, salt, flour and oats. Beat on low until “loose” batter forms. (It will seem runny, that’s OK!)  Pour batter into the greased baking dish and bake in the preheated oven for 30-35 minutes, or until cooked through in the center of the dish.
Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.  Note: If you prefer it a little sweeter, add a little brown sugar or maple syrup. Enjoy!

*I used regular oats and added a lot of cinnamon the batter.

(http://www.5dollardinners.com/pumpkin-spice-baked-oatmeal/)

Carrot Cake Pancakes

Ingredients:

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon 

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Directions:

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract.  Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy.  Serve warm.  Syrup can be stored in refrigerator up to 1 week and reheat before serving. 

Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving. 

*We liked the cream cheese syrup.  It tasted just like homemade buttermilk, but with a hint of cream cheese flavor.

(http://cookingclassy.blogspot.com/2012/08/carrot-cake-pancakes.html)