Indulge in all the fall flavours with these Healthy Pumpkin Spice Pancakes made with nutritious ingredients. Make an extra batch to freeze for quick morning breakfasts.
Is there anything more quintessentially fall than pumpkin spice? There’s meme upon meme about how basic it is, and I don’t care. I love me a good pumpkin spiced latte, a baked good, a scented candle – give me all of it.
Pancakes on weekend mornings is our family tradition. Needless to say though, I tend to make the same ones every week. Not this week! I mixed it up and made a fall favourite. Truth: there wasn’t a single pancake left.
Unlike many pumpkin spice goods these are healthy enough for everyday use. Make a double batch and freeze some for busy mornings – just pop ‘em in the toaster and you’re on your way.
Word of discretion: I use spelt flour, coconut sugar, coconut oil, almond milk and flax eggs but you can easily substitute for all-purpose flour, butter, milk and a good old fashion chicken egg.
Healthy Pumpkin Spice Pancakes
yields 12 pancakes
- 2 ½ cups spelt flour (substitute flour of choice)
- 2 tbsp coconut sugar (substitute for white sugar)
- 4 tsp baking powder
- 1 ½ tsp cinnamon*
- 1 tsp ginger*
- 1 tsp nutmeg*
- ¼ tsp ground clove*
- Pinch of salt
- 2 cups almond milk (substitute for buttermilk or regular milk)
- 2 tsp apple cider vinegar**
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 4 tbsp coconut oil, melted (substitute for butter)
- 2 flax eggs (substitute for eggs)
- In a large bowl, combine flour, coconut sugar, baking powder, and spices
- ***In a smaller bowl, combine almond milk and apple cider vinegar. Let sit while mixed flax eggs.
- ***In a small bowl, mix flax eggs. Let sit for 5 minutes.
- Add pumpkin, melted coconut oil, and flax eggs into almond milk.
- Fold in wet ingredients into dry ingredients. Do not overmix – spots of dry ingredients is normal.
- Heat up frying pan on medium and coat with coconut oil
- Add ¼ cup of batter to heated frying pan
- Cook for 2-3 minutes on each side
I love to top pancakes with almond butter for some protein and pure maple syrup. Serve and watch as they devour.
Freezer remaining pancakes for weekday morning and simply pop in the toaster.
*Substitute individual spices for 2 tsp pumpkin pie spice
**Omit apple cider vinegar if using buttermilk or regular milk
***Step 2 and 3 can be skipped if using regular milk and eggs. Just add milk, eggs, pumpkin, coconut oil (or butter), and eggs into one bowl and combine.
Making up a stack? I’d love to see! Tag me @simplysagemandy on Instagram and leave a comment letting me know if you love them!