Pumpkin Pancakes

Pumpkin Pancakes

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!


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

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

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