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a plate with a stack of pancakes with pecans and maple syrup on top, a fork on the side and on top of a beige kitchen towel

Pumpkin Pancakes

AuthorRita
These pumpkin pancakes are the ultimate fall breakfast! Serve them with maple syrup and some pecan nuts on top. 
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Prep Time10 minutes
Cook Time15 minutes
Servings8 -10 pancakes

Ingredients  

  • 1/2 cup pumpkin puree
  • 1/2 and 1/4 cups almond milk 180 ml
  • 3 eggs at room temperature
  • 1 tsp vanilla extract
  • 3 tbsp coconut sugar
  • 1 and 2/3 cups all-purpose flour or white spelt flour 200 g
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 pinch of salt

Instructions 

  1. Mix the flour, spices, baking powder, coconut sugar, and salt.
  2. Add the pumpkin puree, almond milk, eggs, and vanilla extract and whisk to combine in a different mixing bowl.
  3.  Pour the wet ingredients over the dry ingredients and gently combine everything. 
  4. Heat a skillet or a frying pan over low-medium heat and grease it with a bit of coconut oil. Once hot, pour a ladle of the batter into the pan and let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 2 minutes, then plate. Repeat until you have used all the batter.
  5. Serve immediately with your favorite toppings or let it cool down and freeze them.

Notes

Make a batch of homemade pumpkin puree ahead for when you want to make these delicious pancakes! 
Don't over mix the batter! It will help your pancakes to rise and have a fluffier texture.
Leave your batter in your fridge overnight, and you're ready to go in the morning!