Description
Pumpkin Pancakes. What can I say? One of my favorite flavors, pumpkin, is underutilized during most months. Our family enjoys pumpkin year round, and for a little change and big texture, I added Nature’s Path Organic Pumpkin Flax Plus Granola to my pancakes. Topped with pure maple syrup and an easy homemade whipped cream flavored with almond extract, these pancakes will put a smile on everyone’s face!
Ingredients
- 1 Large Egg
- 1-½ cup Milk
- 1 cup Pumpkin Puree (not Pie Filling)
- 2 Tablespoons Canola Oil
- 2 Tablespoons Apple Cider Vinegar
- ½ teaspoons Pure Vanilla Extract
- 2 cups Unbleached All-purpose Flour
- 3 Tablespoons Light Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Ground Allspice
- 1 Tablespoon Ground Cinnamon
- ½ Tablespoons Freshly-ground Nutmeg
- ½ teaspoons Ground Cloves
- ½ Tablespoons Ground Ginger
- 1 Tablespoon Candied Ginger, Chopped
- ½ teaspoons Kosher Salt
- 1 cup Nature’s Path Organic Pumpkin Flax Plus
Preparation
In a large bowl combine egg, milk, pumpkin, oil, vinegar and vanilla extract. Whisk well.
In another bowl, combine flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, ginger, candied ginger and salt.
Spray your griddle or pan with a non-stick cooking spray and pour about 1/3 cup of batter for each pancake. Cook over medium/high heat. Sprinkle 2 tablespoons of granola on top of each pancake as it cooks. Using a spatula, turn the pancake over after approximately 2 to 3 minutes or when bottom is slightly golden browned. When bubbles form, turn pancakes over.
Enjoy with homemade whipped cream, cinnamon, and a little extra granola if you’d like.
