Why not have breakfast for dinner? Delicious, filling, seasonal and healthy! This cranberry pumpkin pancake was inspired by a highly indulgent Williams-Sonoma waffle recipe. My version provides antioxidants, vitamin A and fiber in a moist, flavorful meal. And the leftovers are perfect for nutrient rich “no cook” breakfasts.
2 cups whole wheat flour
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp salt
2 cups 2% milk
2 eggs (beaten)
3 tbsp melted butter
15oz can of pure pumpkin
1 cup dried cranberries (approx)
1/4 cup of pecans (lightly toasted)
Mix dry ingredients in large bowl
Stir milk, eggs, butter, cranberries and pumpkin into dry ingredients
Dollop four pools of batter onto hot, lightly buttered pan
Flip when tops are dry in appearance
Lightly toast pecans in separate small pan
Plate pancakes and sprinkle a few broken pecans on each serving. Drizzle with maple syrup if desired.
