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  • Writer's pictureYummy Sprout

Pumpkin Spice Pancakes!

Updated: Oct 31, 2018

Some people say this pumpkin spice thing has gone too far. We say "Never! Bring it on, long live the autumn flavors!" In all seriousness we can probably live without pumpkin spice mouthwash and toilet paper but these pancakes are seriously to die for and will have you falling in love with pumpkin spice all over again...

Pumpkin Spice Pancakes


2 Bananas, RIPE

4 Eggs (sub flax or chia eggs for vegan)

2/3 cup Oats - uncooked (we use Gluten-Free) or Almond Flour

1 tbsp Almond Butter (any nut or seed butter will work but PB is too much of a flavor hog in this recipe)

1/2 cup Pumpkin Puree

1 tsp Pie Spice Blend (cinnamon, ginger, cloves, nutmeg)

1/2 tsp pure Vanilla

1 tsp Baking Powder

1/4 cup Pecans (optional)

Purée all of the ingredients (except baking powder and pecans) together in a blender for a minute or two till well combined. Add baking powder and blend for 10-15 seconds. Let batter sit for 2-3 minutes. Heat a frying pan or griddle to medium-low heat.  Use a little coconut oil or olive oil to prevent sticking.  Ladle about 1/4 cup of batter for each pancake. Once the pancake starts to bubble, flip them.  Serve warm, with maple syrup and top with pecans if desired.

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