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Ingredients
- 1 cup (135g) whole wheat flour
- 1 tbsp. baking powder
- 1½ tsp. pumpkin spice blend
- ÂĽ tsp. salt
- 1 cup (240ml) almond milk
- ⅓ cup (80g) pumpkin purée
- 1 egg
- 2 tbsp. honey
- 2 tbsp. butter, melted
- ½ tsp. vanilla extract
- 1 tbsp. coconut oil
- 4 tbsp. maple syrup
- ÂĽ cup (30g) pecans, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- 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 â…“ 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.
NOTE: If you can’t find pumpkin spice in your local store make your own at home using the quantities below: Homemade pumpkin spice blend: 1 tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. ground ginger ⅛ tsp. ground cloves
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
