• Pumpkin Pancakes With Cranberry Maple Syrup







    For Cranberry Maple Syrup
    • ½ cup fresh whole cranberries
    • ½ cup maple syrup
    • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
    For Pumpkin Pancakes
    • 1 cup unsweetened vanilla non-dairy milk
    • 1 tbsp apple cider vinegar
    • 1 cup Pamela’s – Baking & Pancake Mix
    • 1 ½ tsp baking powder
    • ¾ tsp pumpkin pie spice
    • 4 tbsp canned pumpkin
    • 2 tbsp pure maple syrup
    • 1 tsp vanilla


    For Cranberry Maple Syrup:
    1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
    For Pumpkin Pancakes:
    1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
    2. In a medium bowl, whisk pancake mix, baking powder and pumpkin pie spice.
    3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
    4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
    5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
    6. Serve with Cranberry Maple Syrup drizzled on top.
    7. Makes 10-12 pancakes

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