Fall Harvest Pumpkin Pancakes

Fall Harvest Pumpkin Pancakes

Fall is the season of cozy comfort foods. What better way to celebrate the start of the season than with a sweet & savory new recipe?  These Fall Harvest Pumpkin Pancakes are a fun breakfast idea that your entire family will love!

 INGREDIENTS

  • ½ heaping cup pumpkin puree
  • 2 tsp baking powder
  • 1 1/4 cup unsweetened almond milk
  • 1 1/4 cup almond flour
  • ¾ tsp of cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
  • 1-2 tbsp coconut oil, for griddle
  • 1/4 cup dark chocolate chips (add at end)

DIRECTIONS

  1. Grease pan of choice with coconut oil.
  2. Pre-heat griddle to medium heat.
  3. In a medium sized bowl, add flour, baking powder and cinnamon, mix well. Add pumpkin puree and almond milk, mix well.
  4. Using ¼ measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly. Flip and cook another 3 minutes. Make sure to add a bit more oil to pan and repeat until batter is gone. *If adding chocolate chips, mix them into batter after flipping to other side.
  5. Place finished pancakes on a warm cookie sheet.
  6. Serve with pure maple syrup or sauce and toppings of your choice.

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