Pumpkin Pancakes

An easy pumpkin pankcake recipe, great to make on fall mornings with left over pumpkin puree.

• Ready In: 20 mins
• Serves: 4-6

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.