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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An easy pumpkin pankcake recipe, great to make on fall mornings with left over pumpkin puree. Ingredients:
2 large eggs |
1 cup pumpkin puree |
1/3 cup dried sweetened cranberries |
1/3 cup pumpkin seeds, toasted (optional) |
1 cup all-purpose flour |
1 tablespoon vegetable oil |
1 tablespoon baking powder |
2 tablespoons granulated sugar or 2 tablespoons brown sugar |
1 pinch salt |
Directions:
1. whisk eggs until faomy, and mix in the rest of the ingredients.
2. scoop 1/3 cup into griddle pan and cook over medium heat until golden.
3. serve with maple syrup and butter.
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