Pumpkin Pecan Pancakes (Dairy-Free)

Written by Cooking Naturally Editors on September 2nd, 2012

Healthy Eating, Healthy Living, Recipes
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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

Ingredients:

  • 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

Directions:

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

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

2 Responses to Pumpkin Pecan Pancakes (Dairy-Free)

  1. REHANA SEEDAT  

    Yummylicious recipe, I am certainly going to try it!

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