How about a breakfast that tantalizes your taste buds and fuels you for a day of fall adventure? Mix up these better-for-you pancakes that incorporate pumpkin, pumpkin seed protein and pecans! They’re super easy to make and worlds better than mix, with pumpkin pie spices of cinnamon, ginger and nutmeg stirred in. Try them with a dollop of warm pecan butter or whipped coconut cream for further fuzzy feels. They’re a glorious and healthy way to kick start an autumn day.
Pumpkin & Pecan Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 403 kcal
Ingredients
- 1/2 cup organic canned pumpkin
- 1/4 cup unsweetened almond milk or coconut or cashew milk
- 2 eggs or chia/flax eggs
- 2 tsp. vanilla
- 1 cup paleo baking flour
- 1 heaping scoop pumpkin seed protein powder
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/3 cup pecans chopped
- Nutiva Organic Coconut Oil with Buttery Flavor for skillet
Optional Toppings
- 1/3 cup unsweetened coconut
- Pecan butter
- Chopped pecans
- Pumpkin puree heated
- Whipped coconut cream
- Cashew cream
- Cream cheese
Instructions
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In large bowl, mix together pumpkin, milk, eggs and vanilla.
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Slowly stir in flour, protein powder, cinnamon, pumpkin pie spice and pecans. Mix well.
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In cast iron skillet, heat coconut oil. When hot, pour ¼ cup batter per pancake. Cook until bubbles form; flip and finish cooking. Repeat until all batter is used.
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Top with toppings of choice.
Recipe Notes
Get the ingredients you need to make these cakes!
Nutrition Facts
Pumpkin & Pecan Pancakes
Amount Per Serving
Calories 403
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 140mg47%
Sodium 119mg5%
Potassium 377mg11%
Carbohydrates 24g8%
Fiber 15g60%
Sugar 7g8%
Protein 21g42%
Vitamin A 9800IU196%
Vitamin C 4mg5%
Calcium 279mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.