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!
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.
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I made these pancakes this morning for breakfast and they were delicious!! Super easy to put together, pretty quick and turned out great. A nice treat for the family. The only change I made was using a spice blend for all of the different spices, and adding 1/4 tsp of ground ginger. Thanks for sharing!
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