Pumpkin Cranberry Pancakes Food
PUMPKIN CRANBERRY PANCAKES
Orginally from Vegetarian Times, I have since modified this recipe and it is now my own. I love these, they are light and fluffy and a good way to use pumpkin.
Provided by Shannon Holmes
Categories Breakfast
Time 15m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your griddle to 325 degrees F.
- Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy.
- In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using).
- Add pumpkin mix to the dry mix.
- Mix until combined.
- You may need more milk to make a"pancake batter" not too thick and not too runny.
- Let it sit for a minute or two.
- Pour batter slowly onto griddle, I end up with three pancakes.
- Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries.
- Flip after the bottom turn golden, turn pancakes and let the other side get golden.
- These are really fluffy and light pancakes.
- Serve with some heated maple syrup and margarine.
Nutrition Facts : Calories 526.1, Fat 12.9, SaturatedFat 1.6, Cholesterol 0.6, Sodium 1374.4, Carbohydrate 94.8, Fiber 19.8, Sugar 10.2, Protein 15.6
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