It is that time of year… Fall is in the air and so is its scent.
I want pumpkin and spice filling my home in candle form, I want to indulge in the pumpkin facial at the dermatologist, I want the hydrating pumpkin hair mask at the salon, I want it all! I also want to eat any and everything that has pumpkin and spice in it. You feel me!? If that’s you too, then this breakfast pancake is for you!
This recipe is an adaptation from my Power Packed Pancakes post. It only took me three attempts, but I think I’ve finally found the perfect combo for an indulgent pumpkin pancake.
They have chia seeds, no refined sugar, no dairy and are gluten free. They DO have pecans, nutmeg and sweet, grade b maple syrup on top, that will have you licking the plate when you’re done. Or possibly mid-eating… whatever suits you. Now grab a mixing bowl and a whisk and let’s get started!
Pumpkin Pecan Pancake Ingredients:
1 c. gluten free flour (I use Bob’s Red Mills)
1 & 1/4 tsp. cinnamon
1 & 1/4 tsp. nutmeg
1/2 tsp. pink Himalayan salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. chia seeds
1 c. almond milk
1 tsp. vanilla (alcohol free)
2 tsp. grade b maple syrup
2 Tbs. coconut oil
4 Tbs. pumpkin purée
- First, in a medium mixing bowl, whisk together your dry ingredients- flour, cinnamon, nutmeg, sea salt, baking soda and powder, chia seeds.
2. Next, whisk in your wet ingredients-* room temperature almond milk, vanilla, grade b maple syrup, coconut oil, pumpkin purée.
For the pumpkin purée, you can cook a whole small pumpkin, scoop out the insides and mash it into a purée. OR, you can use canned pumpkin purée. You’ll have leftovers too, so put it in a sealed container and use it in something else later in the week.
3. Grab a large pan and grease it lightly with olive oil or coconut oil. Let it warm for a second on medium to high heat and then drop your batter. You can use a large spoon and let the batter run down the spoon evenly in the center. Or use a cookie scoop. Turn the heat down to medium and cook your pancakes.
5. Once the pancakes start to bubble, give them a flip, let them cook for a few minutes on the other side then they are ready to serve.
Now here’s where it gets good. Chop up a handful of pecans, sprinkle them on top and then drizzle grade b maple syrup over your pancakes .
The pecans with the cinnamon and nutmeg create such a rich, spice-filled combination. The grade b maple syrup is the perfect, natural sweetener with minerals and vitamins to bring it all together.
Happy fall and happy eating!
*Note- the ingredients make all the difference in these pancakes. A rich, non alcohol vanilla can provide so much more flavor than artificial or other vanillas filled with alcohol. Grade B maple syrup is also insanely rich. It is a natural sweetener, so much better for you than highly processed syrups that are on the market. It’s important to invest in good cooking products so you can create the most flavorful and nutrient-dense dishes.
