Easy and Healthy Pumpkin Pie Pancake Recipe

It’s that time of year folks: Pumpkin Spice everything:) I’m still working on my version of a pumpkin spice latte so be on the look out!

Lately, I’m really into blender pancakes and trying out different flours to perfect a healthy pancake experience. The possibilities are endless and using a blender cuts down on the time I spend making them and increases the time I get to enjoy them with my family! Today I’m sharing my Pumpkin Pie Pancake recipe, filled with nutrients that are suitable for this time of year.

Oats ~ calming to the nervous system

Pumpkin Spice ~ warming spices that help to balance blood sugar

Pumpkin ~ Rich in vitamin A, which helps to boost the immune system and about 50% of the carbohydrate component comes from the starchy components which have antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.

I used coconut syrup instead of maple syrup, which is a little lower on the glycemic index, but either one will do. ENJOY!

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Pumpkin Pie Pancakes

Delicious blender pancakes the whole family will love. You can substitute cooked squash for the pumkpin puree. I used Pacific brand pumpkin puree in this recipe.

Course

Breakfast

Prep Time

5

Cook Time

25

Servings

15 small pancakes

Ingredients

• 2 eggs organic, free range
• 1 banana
• 1 3/4 cup oats gluten-free
• 1/4 cup brown rice flour
• 1 tsp baking powder aluminum free
• 1 tsp coconut oil
• 1 cup pumpkin puree
• 1 cup unsweetened cashew milk vanilla flavour (or add 1 tsp vanilla extract)
• 1 tsp pumpkin pie spice
• 1/4 tsp grey or pink sea salt
• 1 tsp coconut oil for cooking, per batch

Toppings

• 1 banana sliced
• coconut syrup to taste

Course Breakfast Prep Time 5 Cook Time 25 Servings 15 small pancakes Ingredients 2 eggs organic, free range 1 banana 1 3/4 cup oats gluten-free 1/4 cup brown rice flour 1 tsp baking powder aluminum free 1 tsp coconut oil 1 cup pumpkin puree 1 cup unsweetened cashew milk vanilla flavour (or add 1 tsp vanilla extract) 1 tsp pumpkin pie spice 1/4 tsp grey or pink sea salt 1 tsp coconut oil for cooking, per batch Toppings 1 banana sliced coconut syrup to taste

Instructions

1. To make the pancakes, first add all the wet ingredients into the blender, then the dry, and blend until smooth.
2. Over medium heat, add a teaspoon of coconut oil per batch of pancake batter. Cook pancakes 3-4 minutes per side, or until you notice browning of the edges and bubbles form on the pancakes.
3. Enjoy with sliced banana, coconut syrup and a sprinkle of pumpkin pie spice! Leftovers can be stored in the fridge or freezer and popped in the toaster for a quick on the go breakfast.

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