Healthy Pumpkin Pancakes
Think cozy pumpkin spice vibes for these insanely good, fluffy Pumpkin Pancakes. Easy to make and the whole family will love them for a lazy Sunday morning when it's too cold and wet to venture outside! Sweet pumpkin and aromatic spices will have your kitchen instantly feeling like fall! 🎃www.ayurvedawithrebecca.comEffect on Doshas: VP-K+
Ingredients
- 2/3 cup pumpkin puree
- 2/3 cup almond milk
- 2 eggs
- 1 cup flour ((spelt))
- 1/2 cup oat flour ((blended oats))
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 pinch ground cloves
- 2 tsp baking powder
- 1 pinch salt
- 1 tbsp ghee or coconut oil ((for cooking))
- maple syrup or honey ((for topping))
- handful pecans ((for topping - optional))
Instructions
- In a large bowl combine the wet ingredients ( pumpkin puree, almond milk, eggs) by whisking thoroughly
- In a separate smaller bowl, combine all of the dry ingredients (flour, oat flour, spices, baking powder, salt)
- Then, pour the dry mixture into the wet and fold together, stirring until its a smooth batter with no lumps
- Heat pan and melt a little ghee or coconut oil before pouring the batter (I suggest making 2-3 smaller pancakes at a time)
- When the pancakes start to get air bubbles (about 3-4 minutes) flip and cook for another few minutes on the other side
- Repeat until all the batter is used, and serve with sweetener and toppings of choice (I suggest pecans if you like them!)
Notes
- You can either use store bought, tinned pumpkin puree or make your own homemade version for this recipe
- Homemade pumpkin puree tends to be a little more watery than the store bought version. If you think yours is too wet, add an extra tbsp or two of flour to the recipe
- You can use your own blend of spices, or 1 1/2 tsp of a pre-made Pumpkin Spice Mix if you prefer
- If you're short on time, you can also make the batter by putting everything in the blender!
- These pumpkin pancakes cook much better in smaller sizes. I suggest making two or three smaller pancakes at a time in the pan instead of one larger one. The pumpkin adds more moisture so this helps the pancakes to cook the whole way through without risking burning the outside