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Pumpkin Pie Pancakes
1 cup 85% whole wheat flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp raw sugar or natural honey
1 1/2 cup milk/water/almond milk
1./2 cup pureed pumpkin
1 tsp pumpkin pie seasoning
Prepare an oven safe dish with a cover to keep your pancakes warm.
Mix together your dry ingredients in a bowl and your wet ingredients including the pumpkin into a second bowl.
Pour the wet ingredients into the dry ingredients and whisk until well combined.
Use a non-stick pan and 1 tbsp of butter or canola oil and spoon pancakes into the pan (do not crowd them)
Flip over when they start to bubble and then move them into the covered dish.
Keep covered in between batches and keep warm in an oven at 100 C , 200 F until it's time to serve!
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