Pumpkin Spice Pancakes

My love for Pumpkin Spice started in University, where getting a Starbucks Pumpkin Spiced Latte in September became a tradition that I would look forward to. I’ve moved on from Starbucks, but the PSL still has a place in my heart. I love making Pumpkin Pies, even Pumpkin Smoothies, and of course Pumpkin Spiced Pancakes. Here’s a recipe for you to use at home. If you have access to Powwa Pancake mix I would definitely use that and sub half the yogurt for pumpkin puree and add the spices. Here’s a recipe that is not the same as Powwa Pancakes but would still get you some awesome Pumpkin Pancakes!

Wet Ingredients

1 cup Oats
1/2 cup Pumpkin Puree from a can
1/2 cup Yogurt
3/4 cup Milk
2 Eggs or Flax Egg

Dry Ingredients

1 1/2 cups Flour (All Purpose or a Gluten-Free All Purpose Equivalent)
2 Tablespoons Brown Sugar or Coconut Palm Sugar
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 cup Chopped Pecans or Walnuts

Toppings

Coconut Yogurt
Maple Syrup
Toasted Pecans or Walnuts or Coconut Flakes
Sprinkle of Cinnamon

Method

1. Mix all the wet ingredients together in a large bowl except for the eggs. Either whip your eggs with a fork in a separate bowl or make your flax egg, then add in with the other wet ingredients after 5 minutes.

2. Wait 5 minutes for the oats to absorb some of the liquid.
   In a separate medium bowl, combine all the dry ingredients and add into the wet. Stir to combine but don’t over mix.

3. Preheat a pan or waffle maker to medium heat and spoon the pancake batter on to the pan and cook for about 3 minutes then flip. Depending on the heat of the pan it may take longer or shorter but you want a nice golden brown colour.

4. Add toppings you fancy

5. Gather, Eat & Share with those you love!