Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
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 Baked Better Morningside Pancake Mix or other whole-grain flour
  • 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 flour, 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
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.
Recipe by Pure Thyme at http://purethyme.com/2013/11/pumpkin-pancakes-with-cranberry-maple-syrup.html