Pumpkin Granola Pancakes Recipe

Name: Pumpkin Granola Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Egg; 1-1/2 cup Milk; 1 cup Pumpkin Puree (not Pie Filling); 2 Tablespoons Canola Oil; 2 Tablespoons Apple Cider Vinegar; 1/2 teaspoons Pure Vanilla Extract; 2 cups Unbleached All-purpose Flour; 3 Tablespoons Light Brown Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Ground Allspice; 1 Tablespoon Ground Cinnamon; 1/2 Tablespoons Freshly-ground Nutmeg; 1/2 teaspoons Ground Cloves; 1/2 Tablespoons Ground Ginger; 1 Tablespoon Candied Ginger, Chopped; 1/2 teaspoons Kosher Salt; 1 cup Nature's Path Organic Pumpkin Flax Plus

Servings: persons

1 Large Egg
1-1/2 cup Milk
1 cup Pumpkin Puree (not Pie Filling)
2 Tablespoons Canola Oil
2 Tablespoons Apple Cider Vinegar
1/2 teaspoons Pure Vanilla Extract
2 cups Unbleached All-purpose Flour
3 Tablespoons Light Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Ground Allspice
1 Tablespoon Ground Cinnamon
1/2 Tablespoons Freshly-ground Nutmeg
1/2 teaspoons Ground Cloves
1/2 Tablespoons Ground Ginger
1 Tablespoon Candied Ginger, Chopped
1/2 teaspoons Kosher Salt
1 cup Nature's Path Organic Pumpkin Flax Plus

1
In a large bowl combine egg, milk, pumpkin, oil, vinegar and vanilla extract. Whisk well.
2
In another bowl, combine flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, ginger, candied ginger and salt.
3
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.
4
Enjoy with homemade whipped cream, cinnamon, and a little extra granola if you'd like.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Large Egg, 1-1/2 cup Milk, 1 cup Pumpkin Puree (not Pie Filling), 2 Tablespoons Canola Oil, and more.

Yes, Pumpkin Granola Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Granola Pancakes

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