It’s been a while since I last posted a recipe- life has been hectic this Fall and time is flying! No complaints here, because it’s almost Halloween. Cue the Nightmare Before Christmas reruns and those obnoxious Halloween leggings I found at Target.
I had such a taste for pumpkin pancakes today and these came out too good not to share! My girlfriend Jillian flies up to Minnesota to visit this weekend and I had planned to make these for breakfast on Sunday, but I couldn’t wait. I guess I’ll be eating pumpkin pancakes twice this week, and I am okay with that.
These pumpkin pancakes are the perfect balance of moist pumpkin, fluffy pancake, and warm pumpkin pie spices. Pure fall perfection. They can easily be made gluten-free, too, by substituting out the whole wheat flour for your favorite GF flour blend.
While the pancakes are definitely the star of the show, the toppings are almost as important! I love the crunch and warmth that lightly toasted pecans add to the bites of fluffy pancake. Toasted pecans only take a couple of minutes and can be made in the pan you’re using to cook your pancakes!
I love finding local pure maple syrup to enjoy. It has such a beautiful rich flavor, and just tastes better than what I’ve bought at grocery chains. However you choose to top your pumpkin pancakes, I hope they make your lazy Fall weekend (or weekday) mornings that much happier.
Pumpkin Pancakes
Prep time: 10 mins Cook time: 10 minutes Total time: 20 minutes
Makes about 6 pancakes
Ghee or butter for frying
1 C whole wheat all-purpose flour (use GF blend if making gluten-free)
1/2 t sea salt
2 1/2 t baking powder
1/4 C coconut sugar
1 t pumpkin pie spice
1/2 C pure pumpkin puree
3/4 C almond milk (or any milk of choice)
1 egg
1/4 C melted coconut oil or avocado oil
1 t pure vanilla extract
Pure maple syrup and pecans for topping
Method:
Whisk together dry ingredients in large mixing bowl. Add pumpkin puree, milk, egg, oil, and vanilla extract. Switch to rubber spatula and fold all ingredients together but do not over-mix, some lumps are fine. Set batter aside for 5-10 minutes to activate baking powder.
Heat large frying pan over low/medium heat and add raw pecans. Shake pan every minute or so until they become fragrant, about 4-5 minutes. Remove from pan and set aside.
Increase heat to medium/high and drop ghee or butter into pan, and swirl to coat. Use 1/3 C measuring cup to portion pancakes into hot pan and cook on first side for 2-3 minutes before flipping. Cook another 2 minutes on other side, until pancakes are nicely browned.
Top with toasted pecans, butter, maple syrup, and enjoy!
Tip** These pancakes can be frozen and enjoyed later! Make a double batch, let leftover pancakes cool to room temp before wrapping in parchment paper and sealing in Ziploc bag. Can be frozen for up to two months.
Annie's Tiny Kitchen 