• 1 large egg, slightly beaten
  • 1 - 1/2 cup milk (substitute other milk like rice, almond or soy if your child is allergic to dairy)
  • 1 cup Farmer's Market Organic Pumpkin Puree (not pie filling)
  • 2 tablespoon canola oil
  • 2 tablespoon apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • 2 cups King Arthur unbleached all-purpose flour
  • 3 tablespoon light brown sugar or 1 tablespoon molasses
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 tablespoon chopped candied ginger, optional
  • 1/2 teaspoon salt
  • 1 cup or more Nature's Path Organic Pumpkin Flax Plus

Pumpkin Pancakes.  What can I say?  Pumpkin is one of my favorite flavors in the whole wide world and it is often underutilized during most months.  With the help of companies like Farmer’s Market Organic Foods, pumpkin can be enjoyed not only for fall, but throughout the year. Our family enjoys pumpkin year round, and for a little change, I added Nature’s Path Organic Pumpkin Flax Plus Granola to my pancakes. Topped with pure maple syrup and homemade whipped cream flavored with a little liquid Stevia and pure almond extract, these pancakes did our body good!



In a large bowl combine egg, milk, pumpkin, oil, vinegar and vanilla extract.  (If using molasses instead of brown sugar, add to wet ingredients).  Whisk well.

In another bowl, combine flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, ginger, candied ginger, if using, and salt.

Spray griddle with a non-stick cooking spray and pour about 1/3 cup of batter for each pancake.  Cook  over med/hi  heat. Sprinkle two tablespoons of granola on top of each pancake as it cooks. Using a spatula turn pancake over after approximately two to three minutes or when bottom is slightly golden browned.  When bubbles form, turn pancakes over.

Enjoy with Homemade Whipped Cream, cinnamon, and a little extra granola if you’d like.