Pumpkin Pancakes with Cranberry Topping

INGREDIENTS

• 2 cups old fashioned oats 
• 1 1/4 cups unsweetened vanilla almond milk (or milk of your choice) 
• 1/2 cup pumpkin puree 
• 2 large eggs 
• 2 tablespoons honey (or maple syrup) 
• 2 teaspoons pure vanilla extract 
• 2 1/2 teaspoons baking powder 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg 
• 1/4 teaspoon salt

Cranberry Topping

• 1 cup cranberries, fresh or frozen 
• 1/4 cup sugar 
• 1/4 cup water 
• 1/2 teaspoon lemon juice

DIRECTIONS

1. Place the oats, milk, pumpkin, eggs, honey, vanilla extract, baking powder, cinnamon, ginger, nutmeg, and salt in a blender. Blend until smooth, about 30 to 60 seconds. 
2. Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray. 
3. Pour about 1/3 cup of the pancake batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 3 to 5 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter. 
4. To make the cranberry topping: In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop, continue stirring until mixture begins to thicken a bit and cranberries are broken down, about 4-5 minutes. Remove from heat.

VARIATIONS & TIPS

• To keep pancakes warm, place in a single layer on a large baking sheet and place in a 200°F oven. 
• Be sure to use puree and not pumpkin pie filling. 
• You can wrap the pancakes in between waxed paper and then put in a freezer bag to enjoy later. Warm in the oven or microwave.

NUTRITION FACTS

Calories: 206 cal, Carbohydrates: 37g, Fiber: 4.4g, Sugar: 16.5g (14.3g added sugar), Protein: 6g, Fat: 4.2g, Saturated fat: 0.9g, Cholesterol: 62mg, Sodium: 458mg*

YIELD: 6 servings
SOURCE: twopeasandtheirpod.com