Here’s a healthy and fun way to use up some of those leftover cans of pumpkin that didn’t make it into the pie at Thanksgiving!
Hearty Pumpkin-Spice Granola Pancakes
1 cup flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 1/4 cups buttermilk
1 cup pure pumpkin puree
3 large eggs, separated
1/3 cup light brown sugar, packed
4 tablespoons unsalted butter, melted and cooled
1 cup Julie Anne’s Maple Blueberry Granola or Sweet Citrus Granola
Pure maple syrup
In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. In a medium bowl, mix together the buttermilk, pumpkin puree, egg yolks, brown sugar, and melted butter. Add the wet ingredients to the dry ingredients, mixing until just combined.
In a clean medium bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter. Gently fold in the granola.
Spray a griddle or a large skillet with nonstick cooking spray and place over medium heat. Working in batches, pour the batter by 1/3-cupfuls onto the griddle. Cook the pancakes until bubbles start to form on top, about 2 minutes. Carefully turn the pancakes over and cook until the bottoms are golden brown, 1-2 minutes more. Transfer the pancakes to plates and serve with pure maple syrup and a sprinkle of granola.
*Recipe and image courtesy of Julie Anne’s All-Natural Granola*