What we have here is a perfect holiday breakfast. It is easy to make and super tasty. The pumpkin pancakes are perfectly accented by the cranberry maple syrup. Such a delicious combination and if you happen to have any cranberry maple syrup left it makes a delicious addition to a bowl of oatmeal.
Pumpkin Pancakes with Cranberry Maple Syrup
Ingredients:
Pumpkin Pancakes
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons light brown sugar, packed
- 1 cup pumpkin puree
- 2 tablespoons canola oil
- 2 teaspoons vanilla
Cranberry Maple Syrup
- 1 1/2 - 2 cups water
- 1 1/2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup pure maple syrup
Directions:
- In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and brown sugar.
- In medium bowl combine the pumpkin puree, canola oil, vanilla and 1 /12 cups water.
- Pour the wet mixture into the dry ingredients, stirring to combine. Add more water if needed to reach desired consistency.
- Using a 1/4 cup measuring cup, pour batter onto a preheated griddle. Cook until bubble form and the edges start to look dry. Flip pancakes over and cook for another minute or two.
- Place cranberries, sugar and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes.
- Remove from heat and let cool for 15 minutes.
- Pour cranberry sauce into a blender, add maple syrup and blend until incorporated.
- Pour cranberry syrup over the pancakes.
Serves: 6
Calories: 471
Total Fat: 0.2g
Saturated: 0g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 0mg
Sodium: 230.6mg
Potassium: 123.6mg
Total Carbs: 66.2g
Dietary Fiber: 3.8g
Sugars: 52g
Protein: 1g
Vitamin A: 100%
Vitamin C: 10.7%
Calcium: 1.1%
Iron: 2.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from diethood.
