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!
Prep Time | 5 |
Cook Time | 25 |
Servings |
15 small pancakes
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- 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
- 1 banana sliced
- coconut syrup to taste
Ingredients
Toppings
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- To make the pancakes, first add all the wet ingredients into the blender, then the dry, and blend until smooth.
- 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.
- 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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