A Culinary Adventure >

Pumpkin Pancakes

November 2017

I am a huge pancake fan. When my family and I camped a lot this past summer we had pancakes for breakfast just about every day. At home I usually make a big batch of pancake batter then we have it for breakfast everyday until it runs out. I really can’t get enough of pancakes!

Lately I’ve been switching up my regular pancake recipe for a seasonal pumpkin spice version by adding pumpkin and spices. It’s been heavenly! It totally blows away any packaged pumpkin pancakes box mix you see in stores this time of year.

These pumpkin pancakes are vegan, whole grain, healthy, wholesome, thick, fluffy, full of flavor, easy to make, packed with pumpkin and oh-so-delicious!

Pumpkin Pancakes

  • 3/4 C whole spelt flour
  • 3/4 C white spelt flour
  • 1/2 C oat flour
  • 2T baking powder
  • 1T coconut sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground clove
  • scant 1/2 tsp. salt
  • 3 T oil (I love baking with La Tourangelle walnut oil)
  • 2 C unsweetened milk of choice
  • vegan butter & pure maple syrup for topping

Combine all dry ingredients in a big bowl and whisk to combine. Add wet ingredients and whisk again. Drop by the large spoonful onto an oiled hot griddle or pan (I like to use vegan butter in the pan so they get fully buttered). When they puff up and start looking done around the bottom edges (roughly 1–2 mins), flip over and cook for another minute or so until cooked though. Top with butter and syrup and gobble up!


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