Pumpkin Pancakes with Maple Cranberry Sauce

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Total Time: Approximately 30 to 40 minutes.

Ingredients:

Maple cranberry sauce

1 (12-ounce) bag fresh or frozen cranberries

1 cup maple syrup

1 cup filtered water

Juice and zest of one fresh orange (about 1/4 cup juice)

1 tablespoon coconut sugar

Pancakes

Wet Ingredients

1.5 cups of dairy free milk

1 cup pumpkin puree

1 egg

2 tablespoons of coconut oil or butter

2 tablespoons apple cider vinegar

Dry Ingredients

2 cups flour

3 tablespoons of coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon allspice

1 tablespoon pumpkin pie spice

1/2 teaspoon of salt

1 Tablespoon Cinnamon (optional if you love cinnamon)

2 teaspoons of ground ginger (optional if you want an extra kick with your pancakes)

Step 1: In a large pot add water and maple syrup and bring to a boil.

Step 2: Add the cranberries to the pot and cook until the berries pop (approximately 10 minutes).

Step 3: Add the coconut sugar and stir until it is completely dissolved. Add the orange juice, and orange zest and mix again. The cranberries will thicken as it cools.

Step 4: Let your cranberries come to room temperature, store in a clean container, and place in the fridge until you are ready to use.

Step 5: For the pancakes combine all of your dry ingredients (flour, coconut sugar, baking powder, baking soda, allspice, pumpkin pie spice, cinnamon (optional), ground ginger (optional) and salt; whisk together. Set aside.

Step 6: Combine all of your wet ingredients (milk, pumpkin puree, egg, oil, and apple cider vinegar) and whisk together.

Step 7: Combine your wet and dry ingredients together by whisking them.

Step 8: Heat up a large pan on medium-high heat.

Step 9: Add 1 tablespoon of butter or coconut oil to the pan then use a 1/3 measuring cup to measuring out your pancake batter and drop it into the pan.

Step 10: Let the pancake cook and flip it over when bubbles start to form on top.

Step 11: Brown the other side for about 2 to 3 minutes then remove it from the pan.

Step 12: Repeat steps 9 to 11 until all of the pancake batter is finished

Step 13: Top your pancakes with some maple cranberry sauce, whipped cream, and maple syrup.

Step 14: Enjoy!