Description
These Cinnamon Pumpkin Pancakes with Almond Milk are fluffy and delicious. Perfect for a healthy fall breakfast, they combine warm spices naturally with dairy-free ingredients for a cozy, easy-to-make treat.
Ingredients
Scale
- 2 tsp baking powder
- 1 1/4 cups unsweetened almond milk room temperature about 70°F gives a smoother batter
- 1/2 tsp ground ginger
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups all-purpose flour I always use King Arthur all-purpose flour
- 1/2 cup pumpkin purée I use Libby’s pumpkin puree
- 1/2 tsp baking soda
- 1/4 cup brown sugar
- 1/4 tsp ground nutmeg freshly grated for best flavor
- 2 tbsp melted coconut oil plus extra for greasing
- 1 tsp ground cinnamon
- 1 large egg
- Maple syrup
- Chopped toasted pecans optional adds a nice crunch
Instructions
- Whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground ginger, ground nutmeg, and sea salt in a large bowl.
- In a separate bowl, whisk the almond milk, pumpkin purée, brown sugar, egg, melted coconut oil or unsalted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; batter may be slightly lumpy.
- Heat a nonstick skillet over medium-low heat and lightly grease with melted coconut oil or butter.
- Pour 1/3-cup portions of batter onto skillet, cook 2-3 minutes until bubbles form and edges look dry, flip and cook 2-3 minutes more until golden and cooked through.
- Serve warm pancakes stacked on plates, drizzled with maple syrup and topped with chopped toasted pecans if desired.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Method: Stovetop
Nutrition
- Calories: 730-810
- Fat: 19-23 g
- Carbohydrates: 127-140 g
- Protein: 17-21 g