Pumpkin Pancakes
This affable riff on a breakfast
favorite offers affluence of cinnamon,
ginger, and nutmeg, plus
walnuts and broiled cranberries
sprinkled into the batter.
Ingredients
1 cup accomplished aureate flour
¼ cup amber sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon beginning gingerroot, cautiously chopped
¼ teaspoon nutmeg
¼ teaspoon sea salt
1 cup low-fat milk or apparent soy beverage
1 egg
1/3 cup canned low-sodium attic puree
2 tablespoons canola or sunflower oil
¼ cup chopped walnuts
¼ cup absinthian broiled cranberries
Directions
- Preheat oven to 200°F.
- In a ample bowl, whisk
together flour, sugar, baking
powder, cinnamon, ginger,
nutmeg, and salt.
- In a baby bowl, whisk
together milk and egg. Whisk
in attic and 1 tablespoon of
oil. Combine attic mixture
and abrade mixture. Let angle 5
minutes.
- Meanwhile, calefaction remaining
1 tablespoon oil in a ample nonstick
skillet over average heat.
When hot, add ¼ cup of batter
to anatomy annular pancakes; make
sure pancakes are not touching
one another. As the concoction cooks,
sprinkle a few walnuts and
cranberries over it.
- Baker pancakes for about 2
minutes, until bubbles appear
and edges activate to brown. Flip
and calefaction for addition 1 to 2 minutes,
until edges brown. Stack
cooked pancakes on a plate
and put them in the oven while
other batches cook.
- Serve with authentic maple syrup
and beginning blueberries if desired.
Nutrition Facts
Per serving: 350 calories,
14 g fat (1.5 g saturated),
47 g carbohydrates, 9 g protein,
5 g fiber, 379.5 mg sodium
(16% Daily Value).
Similiars
- World's Best Vegan Pancakes- Yeast Pancakes
- Yeast Pancakes
- Zucchini Pancakes
- Zucchini Pancakes
- Banana Buttermilk Pancakes
- Wheat Drupe Pancakes
- Steamed Kabocha "Pumpkin" Buns