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Pumpkin Pie Pancakes with Maple Pecans
4 Serving Breakfast

Pumpkin Pie Pancakes

with Maple Pecans

Pumpkin powder and pumpkin pie spice make these pancakes a cozy, comforting breakfast treat.

Tags: <600 Calories Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
15 min
CALORIES
480
FAT
14g
CARBOHYDRATES
83g
PROTEIN
8g

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INGREDIENTS

  1. 1 2/3 cups all-purpose flour
  2. 3 tbsp baking powder
  3. 1/3 cup turbinado sugar
  4. 3 tbsp pumpkin powder
  5. 1/2 tsp pumpkin pie spice
  6. 5.5 oz coconut milk
  7. 1/4 cup pecans
  8. 3 tbsp maple syrup
  9. 1 tbsp vegetable oil*
  10. Salt*
  11. 1 1/4 cups non-dairy milk*
  12. *Not included
  13. For full ingredient list, see Nutrition.
Allergens: tree nuts (coconut, pecan), wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
480
FAT
14g
CARBOHYDRATES
83g
PROTEIN
8g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the batter

Combine flour, baking powder, sugar, pumpkin powder, pumpkin pie spice, non-dairy milk, coconut milk, and ¼ tsp salt in large bowl and whisk batter. (TIP: If coconut milk is solid, microwave in a heatproof bowl for 30 seconds.)

2
Cook the pancakes

Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 2 to 3 minutes per side. Add more oil as needed.

3
Serve

Divide pumpkin pie pancakes between 4 plates, sprinkle with pecans, and drizzle with maple syrup.

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