10 min15 mins307124765



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


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