Ingredients
Method
Cooking Instructions
- In a medium mixing bowl, whisk together the pumpkin puree, unsweetened almond milk, melted coconut oil, and vanilla extract until smooth.
- Fold in the all-purpose flour and, if using, the baking powder. Stop mixing as soon as no dry streaks remain so the pancakes stay tender.
- Lightly coat a griddle or nonstick skillet with a little extra melted coconut oil using a pastry brush or paper towel.
- Warm the griddle over medium heat and spoon 1 to 2 tablespoons of batter onto the surface for each pancake.
- Cook for 1 to 2 minutes, until the edges look dry and small bubbles form, then flip and cook for about 1 minute more, until puffed and golden brown.
Storage
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a freezer bag and thaw overnight in the fridge before reheating.
Nutrition
Notes
Use canned or homemade pumpkin puree, not pumpkin pie filling.
Choose unsweetened almond, oat, soy, or coconut milk to avoid added sugar.
Whole wheat or spelt flour works well but will make the pancakes slightly denser.
Baking powder is highly recommended; without it the pancakes will be thin and less fluffy.
Keep the heat at medium so the pancakes cook through without burning on the outside.
Freeze the pancakes in a single layer first, then transfer to a zip-top bag for up to 2 months.
Serve with yogurt, mashed fruit, or a light drizzle of maple syrup for older kids and adults.