These Pumpkin Pie Pancakes make the perfect treat for slow weekend mornings. If you thought pumpkin pie was only for autumn, it’s time to break away from tradition and enjoy these flavours all year long! These decadent pancakes taste incredibly indulgent, but are actually a much healthier take on the traditional pancake recipe – they’re full of nourishing ingredients and like all my recipes, they’re free from gluten, dairy and refined sugar.
Every single bite is loaded with fragrant spices from cinnamon to nutmeg, as well as turmeric which has been hailed for its anti-inflammatory properties (see my post 7 Mind-Blowing Facts About Turmeric here!). The turmeric, together with the pumpkin purée, gives these pancakes their vivid orange colour – perfect for that Instagram shot! I love incorporating turmeric into my recipes like this Turmeric & Goji Porridge and this Golden Turmeric Tonic.
When it comes to pancakes, I’m all about the toppings – I love a combination of fresh fruit, caramelised nuts and seeds (included in recipe below), a lashings of nut butter and a dollop tangy yoghurt. You could even spread over some of my Walnutella and Raspberry Chia Jam to take things to the next level!
Have you made my Chocolate Hazelnut Pancakes yet? If so you’ll know I like them super fluffy! I’d also recommend giving my Popcorn Almond Butter Pancakes a go, or if you’re after something a bit more basic, try my Easy Healthy Pancakes or these Vegan Coconut Banana Pancakes!
Pumpkin Pie Pancakes Recipe
This recipe was developed in collaboration with Meridian Foods using their light tahini.
- 4 tbsp pumpkin purée (can use tinned, or replace with mashed sweet potato)
- 2 tbsp almond butter
- 2 tbsp dairy-free yoghurt
- 1/4 cup almond milk
- 1 egg (or flax egg for vegan)
- 1/3 tsp vanilla extract
- 2/3 cup gluten-free flour
- 1 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp turmeric powder
- 1/4 cup pecans
- 3 tbsp pumpkin seeds
- 3 tsp maple syrup
- Optional: 1/4 tsp ginger powder, pinch of cloves powder
- Olive oil, for frying
- Arrange the pecans and pumpkin seeds on a baking tray and drizzle with maple syrup and an optional teaspoon of oil. Bake in the oven at 180 C for 10 minutes while you make the pancakes.
- In a large bowl, whisk the egg, then add the pumpkin purée, almond butter, almond milk, yoghurt and vanilla and mix well.
- In a separate bowl, stir together the flour, sugar, baking powder and spices.
- Combine the wet and dry ingredients together and mix until a smooth batter is formed.
- Heat the oil in a frying pan and add 2-3 tablespoons of batter. After 2 minutes, flip and cook on the other side for a further minute. Repeat with the rest of the batter.
- Remove the nuts and seeds from the oven, place on top of the pancakes and serve hot with extra toppings, like fresh berries, caramelised bananas, Walnutella and Raspberry Chia Jam.
Don’t forget to tag me on Instagram @elibrechernutrition if you give this a try – I would love to see!