INGREDIENTS
• 1/2 cup of Lehi Valley’s Pumpkin Pie Granola, plus set aside more to serve
• 1 1/2 Tbsp. apple cider vinegar
• 1 (13.3 oz.) can coconut milk (or 1 1/2 cups whole milk)
• 1 cup all-purpose flour
• 5 tsp. Pumpkin Pie Spice
• 3/4 tsp. salt
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup pumpkin puree
• 3 Tbsp. melted coconut oil (or butter), plus more for skillet
• 2 Tbsp. maple syrup, plus more for serving
• Pomegranate seeds for garnish (optional)
• Whip cream topping (optional)
DIRECTIONS
For batter: Stir vinegar into coconut milk and let sit for 5 min. to create a mock buttermilk.
Meanwhile, stir dry ingredients together in a large bowl.
Add coconut buttermilk, pumpkin puree, coconut oil, and syrup to the dry mix and stir until just combined.
Fold in 1/2 cup of Lehi Valley’s Pumpkin Pie Granola.
Heat more coconut oil in a large nonstick skillet over medium heat.
Pour in 1/4-cup scoops of pancake batter and cook, in batches, for about 5 min. per side until golden brown.
Serve pancakes topped with more granola, pomegranate seeds/whip cream (optional), and a drizzle of maple syrup.
Find Lehi Valley's Pumpkin Pie Granola sold at most FRY's Store locations. Please check the bulk self-serve section of your local store or call in advance to check for availability.
Posted November 21, 2019