Deliciously fluffy pumpkin pancakes made with pumpkin puree, whole grains, pumpkin pie spices, and naturally sweetened with maple syrup. The cinnamon swirl adds the perfect touch to this decedent, cozy morning treat.
Whole Wheat Pumpkin Pecan Pancakes
Course: BreakfastCuisine: American, Dairy Free
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1 cup 1 whole wheat flour
1 tbsp 1 baking soda
1 tsp 1 pumpkin spice
1/4 tsp 1/4 salt
1 cup 1 almond milk
1/3 cup 1/3 pumpkin purée
1 egg 1 egg, room temperature
2 tbsp 2 maple syrup
1 tsp 1 vanilla extract
2 tbsp 2 melted coconut oil
2 tbsp 2 pecans, chopped
- Optional Cinnamon Swirl
1.5 tbsp 1.5 coconut sugar
2 tbsp 2 coconut oil, melted
2 tsp 2 cinnamon
Directions
- In a medium bowl, whisk almond milk, pumpkin purée, egg, maple syrup, vanilla extract and coconut oil.
- Add flour, baking powder, pumpkin spice, and salt. Mix until there are no lumps.
- In a separate bowl, combine ingredients for cinnamon swirl. Put it off to the side.
- Let batter sit for ~ 10 minutes (so they will cook nice and fluffy!)
- Grease a pan (I used a mini pancake skillet) and heat over medium.
- Add batter, top with crushed pecans, and drizzle the cinnamon mixture in a circular manner onto the pancakes.
- Cook for 2-3 min (until small bubbles form) then flip and cook for another 1-2 minutes.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately
- Serve immediately.
