Pumpkin Granola Pancakes with Mountain Apple Compote

Recipe Directions

1 cup all-purpose flour
1/2 cup granola cereal
1 tablespoon flax meal (or ground flax seed)
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
1 cup low-fat milk*
3/4 cup canned pure pumpkin*
3 large eggs, separated
2 tablespoons butter, melted
1 teaspoon vanilla extract
Vegetable oil, for greasing cooking pan
Mountain Apple Compote, for serving, (click here for recipe)

In a large mixing bowl, combine flour, granola, flax, sugar, baking powder, pumpkin pie spice and salt. In a medium bowl combine milk, pumpkin, egg yolks, melted butter and vanilla. Slowly fold wet ingredients into dry ingredients. In a small bowl whisk egg whites until light and frothy. Fold egg whites into pancake mixture, gently folding batter back onto itself.

Coat a griddle or heavy skillet lightly with oil and heat over medium heat. Pour batter in ¼-cup increments onto pan. Cook on each side until just golden brown. Place cooked pancakes on a plate and place in preheated oven to keep warm while cooking remaining pancakes.

To serve, top 3 pancakes with Mountain Apple Compote. Serve immediately.

* Cooking Notes

Make sure milk is at least 1% fat (or more).

Use pure pumpkin, not pumpkin pie filling.