Pumpkin Granola Pancakes

• 1 Large Egg
• 1-1/2 cup Milk
• 1 cup Pumpkin Puree (not Pie Filling)
• 2 Tablespoons Canola Oil
• 2 Tablespoons Apple Cider Vinegar
• 1/2 teaspoons Pure Vanilla Extract
• 2 cups Unbleached All-purpose Flour
• 3 Tablespoons Light Brown Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Ground Allspice
• 1 Tablespoon Ground Cinnamon
• 1/2 Tablespoons Freshly-ground Nutmeg
• 1/2 teaspoons Ground Cloves
• 1/2 Tablespoons Ground Ginger
• 1 Tablespoon Candied Ginger, Chopped
• 1/2 teaspoons Kosher Salt
• 1 cup Nature's Path Organic Pumpkin Flax Plus

1. In a large bowl combine egg, milk, pumpkin, oil, vinegar and vanilla extract. Whisk well.
2. In another bowl, combine flour, light brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, ginger, candied ginger and salt.
3. Spray your griddle or pan with a non-stick cooking spray and pour about 1/3 cup of batter for each pancake. Cook over medium/high heat. Sprinkle 2 tablespoons of granola on top of each pancake as it cooks. Using a spatula, turn the pancake over after approximately 2 to 3 minutes or when bottom is slightly golden browned. When bubbles form, turn pancakes over.
4. Enjoy with homemade whipped cream, cinnamon, and a little extra granola if you'd like.

egg, milk, pumpkin puree, canola oil, apple cider vinegar, vanilla, flour, light brown sugar, baking powder, baking soda, ground allspice, ground cinnamon, freshlyground nutmeg, ground cloves, ground ginger, candied ginger, kosher salt

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-granola-pancakes/ (may not work)