Ginger Pumpkin Pancakes
Course: BreakfastServings
3
servingsPrep time
15
minutesCooking time
15
minutesCalories
305
kcalOnce fall hits, pumpkins, apples, cinnamon, and spices are the most comforting and feel-good flavors of the season. We experimented with the spices and came up with these gingery pumpkin pancakes. (We like ours extra spicy but modify to suit your taste!) On your next weekend morning, wrap yourself in a cozy sweater or warm blanket and curl up with this seasonal treat!
Ingredients
1/2 cup of pureed pumpkin
2 eggs
2 tbsp coconut oil, melted
1 tsp of honey
1 tbsp of fresh lemon juice
1-3 tbsp fresh ginger, grated
1 c. oat flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
almond milk
walnuts, chopped
butter
maple syrup
Directions
- In a small bowl combine the wet ingredients: pumpkin, eggs, coconut oil, honey, lemon juice, and fresh ginger.
- In another bowl combine the dry ingredients: oat flour, baking soda, salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet and stir until combined. If the mixture is too thick add almond milk (or your favorite milk) until desired consistency.
- Melt one tablespoon of butter or coconut oil in a frying pan. Using a 1/4 measuring cup scoop the mixture into the pan (I can usually get 3 in a batch), sprinkle chopped walnuts on each pancake, and let cook until the edges start to brown, about 2-3 minutes. Flip and let brown on the other side 2-3 minutes. Top with butter and maple syrup and enjoy!
Notes
- Serving Size 2 pancakes