Pumpkin Pancakes

By Hklbrries

These hearty pancakes welcome autumn with a rich pumpkin puree and with cranberries folded into the thick batter. Serve them with maple syrup, honey or a sprinkling of confectioners' sugar. Warm apple cider and cinnamon-dusted applesauce complement these pancakes, which are perfect for any meal of the day.

Ingredients

• 2 large eggs
• 1 cup pumpkin puree
• 1/3 cup sweetened dried cranberries
• 1/3 cup pumpkin seeds, toasted
• 1 cup all-purpose flour
• 1 tbsp vegetable oil
• 1 tbsp baking powder
• 2 tbsp granulated or brown sugar
• Pinch of salt

Preparation

Step 1

Whisk the eggs in a mixing bowl until foamy. Stir in remaining ingredients.

Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat. When the surface is hot, scoop about one-third cupful of batter onto the skillet, flattening out the cakes with the back of the spatula. When the bottoms start to turn golden, flip cakes over and cook second side. When both sides are golden and the cakes are firm, after about 7 minutes, remove from the heat. Repeat with the remaining batter.

To serve, pass with melted butter or margarine and the desired syrup or other topping.

Nutrition Information:
Per serving
360 calories
13 g protein
15 g total fat (2.5 g saturated fat)
46 g carbohydrates
105 mg cholesterol
440 mg sodium
4 g fiber
16 g sugars