Pumpkin Cranberry Pancakes

Orginally from Vegetarian Times, I have since modified this recipe and it is now my own. I love these, they are light and fluffy and a good way to use pumpkin.

• Ready In: 15 mins
• Serves: 1
• Yields: 3 pancakes

Ingredients

• 1⁄2 cup pumpkin pie filling or 1⁄2 cup canned pumpkin (can use homemade, make sure it is thick-thick like canned)
• 2 -4  tablespoons skim milk, as needed
• 1  egg white
• 1 1⁄2 teaspoons  oil (I use corn oil)
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1  dash salt
• 2  teaspoons brown sugar (if using pumpkin pie mix, omit this)
• 1  tablespoon  chopped walnuts, as needed
• 3  tablespoons dried cranberries, as needed
•  pumpkin pie spice, if using canned pumpkin or homemade pumpkin instead of the pumpkin pie mix

Directions

1. Heat up your griddle to 325 degrees F.
2. Mix the pumpkin, about 2 tablespoons milk, egg white and oil in a small bowl, beat until frothy.
3. In a large bowl, mix the flour, baking powder and soda, salt and brown sugar (if using).
4. Add pumpkin mix to the dry mix.
5. Mix until combined.
6. You may need more milk to make a"pancake batter" not too thick and not too runny.
7. Let it sit for a minute or two.
8. Pour batter slowly onto griddle, I end up with three pancakes.
9. Sprinkle each with walnuts, pumpkin pie spice (if using) and cranberries.
10. Flip after the bottom turn golden, turn pancakes and let the other side get golden.
11. These are really fluffy and light pancakes.
12. Serve with some heated maple syrup and margarine.