Two breakfasts: Pumpkin spice pancakes & Cranberry-orange smoothies
Soy-Free, Vegetarian
2 Servings, 690 Calories/Serving
15–20 Minutes
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Make the pancake batter
Heat the oven to 200ºF.
Measure out ¾ cup milk; save the rest for another use.
In a medium bowl, combine the milk, pumpkin puree, egg, and oil; whisk until smooth. Add the pancake mix and whisk just until combined.
2
Cook the pancakes
If using, in a small pot over low heat, gently warm the maple syrup.
In a large pan, warm 1 to 2 teaspoons oil over medium heat. Working in batches, using a ladle or ¼ cup measure, ladle the pancake batter into the pan a scant ¼ cup at a time. Cook the pancakes until golden, 2 to 3 minutes per side. Transfer to a sheet pan and keep warm in the oven while you cook the remaining batter.
Serve
Transfer the pancakes to individual plates. Serve with as much maple syrup as you like.
1
Prep the orange
Peel the orange and cut the fruit into quarters. Discard any seeds.
2
Blend the smoothies
In a blender, combine the almond milk, maple syrup, orange, cranberries, almonds, cinnamon, and 1 cup ice. Season lightly with salt and blend until smooth.