There is something about the Fall season that just makes you want to cozy up in your PJs, drink some cocoa and indulge in a delicious breakfast. And if you’re looking for something extra special to make this weekend, why not try these pumpkin pancakes? Pumpkin is a great flavor for this time of year, and it’s easy to mix into your pancake batter. So give them a try – we promise you won’t be disappointed!
Recipe
Serves 4
1 cup gluten free flour
1 tbsp. baking powder
1½ tsp. pumpkin spice blend
¼ tsp. salt
1 cup almond milk
⅓ cup pumpkin purée
1 egg
2 tbsp. honey
2 tbsp. Plant based butter, melted (We like Miyokos)
½ tsp. vanilla extract
1 tbsp. coconut oil
4 tbsp. maple syrup
¼ cup pecans, chopped
How to Prepare
In a bowl, combine the flour, baking powder, pumpkin pie spice blend and salt.
In a second bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Fold the dry ingredients into the wet ingredients and stir until well combined.
Heat a nonstick skillet with some of the coconut oil, over a medium-low heat. Pour ⅓ cup of the batter into the skillet and cook for 2-3 minutes, until bubbles start to appear on the top. Flip the pancake over and cook for another 1-2 minutes until cooked through. Repeat this process with the remaining pancake batter.
Serve the pancakes warm with a drizzle of maple syrup and some chopped pecans
