Two breakfasts: Pumpkin spice pancakes & Cranberry-orange smoothies

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two breakfasts: Pumpkin spice pancakes & Cranberry-orange smoothies

Two Breakfasts

Two breakfasts: Pumpkin spice pancakes & Cranberry-orange smoothies

Soy-Free, Vegetarian

2 Servings, 690 Calories/Serving

15–20 Minutes

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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.
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 pasture-raised organic egg
  • 1 tablespoon oil blend (canola oil - olive oil)
  • Sunbasket pumpkin spice pancake mix (all-purpose flour - brown sugar - baking powder - baking soda - allspice - cinnamon - ground ginger - salt)
  • ¼ cup pure maple syrup (optional)
  • 1 navel orange
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • ½ cup frozen cranberries
  • ¼ cup almonds
  • ¾ teaspoon cinnamon

Nutrition per serving

PANCAKES: Calories: 460 Protein: 14 g, Total Fat: 14 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 2.5 g, Cholesterol: 90 mg, Carbohydrates: 68 g, Fiber: 4 g, Added Sugar (Brown Sugar): 9 g, Sodium: 940 mg
Contains: eggs, milk, wheat

SMOOTHIES: Calories: 230 Protein: 6 g, Total Fat: 12 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 28 g, Fiber: 6 g, Added Sugar (Maple Syrup): 6 g, Sodium: 75 mg
Contains: tree nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


Transfer the pancakes to individual plates. Serve with as much maple syrup as you like.


Prep the orange

  • Peel the orange and cut the fruit into quarters. Discard any seeds.


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.


Pour into glasses and serve.