PREP | COOK | KCAL | FATS (G) | CARBS (G) | PROTEIN (G) | FIBER (G) |
10 min | 15 mins | 307 | 12 | 47 | 6 | 5 |
Ingredients
SERVES 4
1 cup (135g) whole wheat flour
1 tbsp. baking powder
1½ tsp. pumpkin spice blend
¼ tsp. salt
1 cup (240ml) almond milk
⅓ cup (80g) pumpkin purée
1 egg
2 tbsp. honey
2 tbsp. butter, melted
½ tsp. vanilla extract
1 tbsp. coconut oil
4 tbsp. maple syrup
¼ cup (30g) pecans, chopped
Directions
In a bowl, combine the flour, baking powder, pumpkin pie spice blend and salt.
In a second bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Fold the dry ingredients into the wet ingredients and stir until well combined.
Heat a nonstick skillet with some of the coconut oil, over a medium-low heat. Pour ⅓ cup of the batter into the skillet and cook for 2-3 minutes, until bubbles start to appear on the top. Flip the pancake over and cook for another 1-2 minutes until cooked through. Repeat this process with the remaining pancake batter.
Serve the pancakes warm with a drizzle of maple syrup and some chopped pecans.
NOTE: If you can’t find pumpkin spice in your local store make your own at home using the quantities below:
Homemade Pumpkin Spice Blend:
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
⅛ tsp. ground cloves