4 Serving Breakfast

Pumpkin Pie Pancakes

Name: Pumpkin Pie Pancakes with Maple Pecans
Prep time: 15 min
Total time: 15 min
Yield: 4
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.

with Maple Pecans

Pumpkin powder and pumpkin pie spice make these pancakes a cozy, comforting breakfast treat.

<600 Calories Soy-Free Chef's Choice

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

480

FAT

14g

CARBOHYDRATES

83g

PROTEIN

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INGREDIENTS

1 2/3 cup 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 1/4 cup non-dairy milk*

Allergens: tree nuts (coconut, pecan), wheat

Tools: Large nonstick skillet

Cook Time

4 Servings | 15 min

Nutrition (per serving)

CALORIES

480

FAT

14g

CARBOHYDRATES

83g

PROTEIN

View Full Nutrition Label

Get Recipes Delivered

INSTRUCTIONS

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.)

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.

Divide pumpkin pie pancakes between 4 plates, sprinkle with pecans, and drizzle with maple syrup.