Pumpkin Cranberry Pancakes (Vegan)

Ingredients

• ¾ C whole wheat flour
• ¾ C all-purpose flour
• 1½ t cane sugar
• ¼ t ground cinnamon
• ¼ t ground ginger
• 3 t baking powder
• 1½ C almond milk
• ½ C canned pumpkin
• ¼ C melted coconut oil
• 1 t vanilla extract
• ½ C chopped cranberries , fresh or frozen

Instructions

1. In a large bowl, combine flours, sugar, cinnamon, ginger, and baking powder.
2. In another small bowl, stir together the almond milk, pumpkin, coconut oil, and vanilla extract until well combined.
3. Incorporate the wet mixture into the dry mixture. Don't over-mix! Add a bit more almond milk if you think the mixture is too thick.
4. Stir the chopped cranberries into the batter. Set the batter aside for at least 5 minutes.
5. Meanwhile, heat a griddle or pan. If you can control the temperature of your griddle, heat it to 375 °F. If you don't have a temperature control, heat the pan until drops of water "dance" and evaporate immediately.
6. Lightly grease the pan or griddle. Scoop out ¼ C batter and quickly pour it on to the pan or griddle. Let the pancake cook until the edges look dry and bubbles form. Flip the pancake and let the other side cook for another minute or two.
7. Serve the pancakes with hot maple syrup!