Pumpkin Pecan Pancakes (Dairy-Free)

Written by Cooking Naturally Editors on September 2nd, 2012

Healthy Eating, Healthy Living, Recipes

Something about Fall always calls to me to make pumpkin themed foods. I can’t say enough about baking and pureeing your own pumpkin, and this recipe is no exception!

Photo by Mandy at Living Peacefully with Children

Pumpkin Pecan Pancakes


  • 2 cups flour
  • 2 Tablespoons sugar
  • 4 teaspoons baking powder (I used our corn free home made version)
  • 2 pinches salt
  • 2 beaten eggs
  • 2 cups almond milk (I actually had Silk brand in the house instead of homemade almond milk, so I did half almond milk and half water to thin it down a bit)
  • 4 Tablespoons canola oil
  • 2 cups of pumpkin puree (from my freezer)
  • 1-2 teaspoons cinnamon
  • grated nutmeg (I just grate nutmeg until it looks/smells right)
  • 1-2 Tablespoons milled flax seed
  • Pecan Halves


Mix all ingredients minus the pecans. Add to skillet and place pecan halves on poured pancakes. Cook as usual.


This post was rewritten from one published at Living Peacefully with Children.

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