4 Serving
Breakfast
Pumpkin Pie Pancakes
with Maple Pecans
Pumpkin powder and pumpkin pie spice make these pancakes a cozy, comforting breakfast treat.
SERVINGS
PREP & COOK TIME
15 min
CALORIES
480
FAT
14g
CARBOHYDRATES
83g
PROTEIN
8g
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INGREDIENTS
- 1 2/3 cups all-purpose flour
- 3 tbsp baking powder
- 1/3 cup turbinado sugar
- 3 tbsp pumpkin powder
- 1/2 tsp pumpkin pie spice
- 5.5 oz coconut milk
- 1/4 cup pecans
- 3 tbsp maple syrup
- 1 tbsp vegetable oil*
- Salt*
- 1 1/4 cups non-dairy milk*
- *Not included
- 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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