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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | all-purpose flour | 1/4 | cup, packed | brown sugar | 1.5 | teaspoons | baking powder | 1/4 | teaspoon | salt | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | ground ginger | 1/4 | teaspoon | nutmeg | 1 | large | eggs | 1 | tablespoon | oil, canola | 1 | cup | Light Soymilk | 1/3 | cup (1" cubes) | raw pumpkin | 1 | teaspoon | Agave nectar | 1/4 | cup, chopped | cranberries, dried |
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Steps
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Sequence
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Step
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| | 1 | Combine egg, oil and soymilk in a bowl and beat together. Add to a blender with the pumpkin and blend until smooth. Set aside. | | 2 | Whisk flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl. Stir pumpkin mixture into dry ingredients. Mix in agave nectar and dried cranberries and leave to stand for five minutes. | | 3 | For each pancake, scoop 1/4 cup of batter on to a hot griddle on nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked (after about 2 minutes). Cook for about 1 1/2 minute on second side. |
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