Pumpkin Pancakes

Ingredients

 * 2 large eggs
 * 1 cup pumpkin purée
 * ⅓ cup sweetened dried cranberries
 * ⅓ cup pumpkin seeds, toasted
 * 1 cup all-purpose flour
 * 1 tbsp vegetable oil
 * 1 tbsp baking powder
 * 2 tbsp granulated or brown sugar
 * pinch of salt

Directions

 * 1) Whisk the eggs in a mixing bowl until foamy.
 * 2) Stir in remaining ingredients.
 * 3) Spray a large nonstick skillet with nonstick cooking spray, and heat over medium heat.
 * 4) When the surface is hot, scoop about one-third cupful of batter onto the skillet, flattening out the cakes with the back of the spatula.
 * 5) When the bottoms start to turn golden, flip cakes over and cook second side.
 * 6) When both sides are golden and the cakes are firm, after about 7 minutes, remove from the heat.
 * 7) Repeat with the remaining batter.
 * 8) To serve, pass with melted butter or margarine and the desired syrup or other topping.