Ring in the Holidays with Love Grain's Teff Pumpkin Cranberry Pancankes December 15 2014, 0 Comments
Have any lingering cans of pumpkin left over from Thanksgiving? What about cranberries?
Well then you've got everything you need for our latest LoveGrain Breakfast Mix creation, Pumpkin Cranberry Pancakes. Perfect for the morning after a big feast, or any time you want a quick yet nutritious breakfast, these pancakes are the fluffiest we've ever had! And the recipe is foolproof. The ones pictured here were made with local cranberries from a nearby farm, but they might be a bit tart for kiddies. Don't worry, dried crannies work just as well.
Pumpkin Cranberry Pancakes
(makes 6-8 pancakes)
1 cup Love Grain
1/2 cup pumpkin puree
1/2 cup almond, soy, or rice milk
1 tablespoon olive oil
1 cup dried, frozen (defrosted) or fresh cranberries
Mix first four ingredients until combined. Heat a stovetop griddle to medium-low heat and spray with your preferred cooking spray. Scoop pancake batter onto griddle and sprinkle a few cranberries on top of each one. Flip when bubbles start to rise to the top. As the batter sits it might thicken a bit, in which case mix in a few more tablespoons of milk.
Enjoy warm. Don't forget the maple syrup!