Cranberry Pumpkin Pancakes
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 7 pancakes
  • ½ C all purpose flour
  • ½ C whole wheat flour
  • ½ C old fashioned oats
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tbsp organic sugar
  • ⅓ C pumpkin puree
  • 1 large egg
  • 2 tbsp coconut oil, melted (needs to be in liquid form)
  • 1 C unsweetened vanilla almond milk
  • 1 C fresh cranberries
for the pecan pumpkin seed streusel
  • 2 tbsp pumpkin seeds
  • ¼ C chopped pecans
  • ½ tbsp organic sugar
  • ¼ tsp ground cinnamon
  • 1 tbsp old fashioned oats
  • 1 tbsp all purpose flour
  • 1 tbsp butter or butter alternative (I used I Can't Believe It's Not Butter)
  1. Make the streusel topping. Whisk together all streusel ingredients, minus the butter. Add the butter and blend with fingers until well incorporated. Set aside.
  2. In a large mixing bowl, whisk together the flours, oats, sugar, pumpkin pie spice, salt and baking powder.
  3. In another bowl, whisk together the almond milk, coconut oil, egg and pumpkin puree. Pour into the dry ingredients and mix until just combined. Carefully fold in the cranberries.
  4. Heat a skillet over medium low heat. I used my cast iron skillet. Spray lightly with cooking spray. Pour ⅓ C batter onto the skillet. Cook 2 minutes or until slightly bubbly. Flip. Cook for 2-3 minutes longer. Remove the pancake from the skillet and top with extra butter or butter alternative. Repeat this process until all of the pancake batter is used.
  5. Divide the stack of pancakes between 2 plates. Divide the streusel and then top each stack of pancakes with the streusel. Drizzle with Wholesome Sweeteners Organic Pancake Syrup.
If using a cast iron skillet, be sure to lower the temp if the pan gets too hot. If the pan gets too hot, the pancakes will turn very dark.

This recipe makes 7 pancakes. You can split the extra one or battle it out to determine who gets the extra pancake.

Syrup and butter will alter nutrition content.
Nutrition Information
Serving size: 3 pancakes Calories: 530 Fat: 20g Carbohydrates: 76g Sugar: 13g Sodium: 410mg Protein: 14g
Recipe by This Gal Cooks at