INGREDIENTS
- 2 cups old fashioned oats
- 1¼ cups unsweetened vanilla almond milk (or milk of your choice)
- ½ cup pumpkin puree
- 2 large eggs
- 2 tablespoons honey (or maple syrup)
- 2 teaspoons pure vanilla extract
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Cranberry Topping
- 1 cup cranberries, fresh or frozen
- ¼ cup sugar
- ¼ cup water
- ½ teaspoon lemon juice
DIRECTIONS
- 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.
- Heat a griddle or large skillet over medium heat. Grease with nonstick cooking spray.
- Pour about ⅓ 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.
- 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
YIELD: 6 servings
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*
SOURCE: twopeasandtheirpod.com