These pancakes SCREAM hello fall and are perfect for the pumpkin spice season. You can use canned pumpkin puree or use your own freshly made kind, either works and yields a deliciously light, fluffy, and moist pancake. These pump-cakes will have you wishing it was fall all year long because they’re just too good to only have during the autumn months. I love putting some apple or pumpkin butter on top because I’m personally not a fan of syrup and it just reinforces and enhances the naturally sweet, fruity, and warm flavors of the pumpkin. One thing that these pancakes are incomplete without is Creative Snacks Co. Pumpkin Pecan Granola. It adds a much needed crunch and replaces the usual rolled oats I use in my whole wheat-oat pancakes. The granola bumps up the pumpkin spice goodness and will leave your family begging to know the secret to the goodness. This product is limited edition and only sold during this time of year so I urge you go run out to your nearest Whole Foods, Kings, or whatever supermarket you have near you and buy it ASAP! It will add that much needed spice in your life! On a side note don’t forget to check out my Instagram @bakingwithbri for daily eats and creations and for the chance to share with me your creations. Be sure to upload a picture of your own pumpkin pancakes so I can see and leave a comment below saying what your favorite pumpkin flavored product is out on the market right now. I’m curious to know what other pumpkiny goodness there is to find. If you’re interested in the Pumpkin Pecan Granola, check out Creative Snacks Co. on their website for more info on their all natural and organic products!
Happy and healthy eating,
- 8 mini pancakes
- ½ cup of whole wheat flour
- ½ Creative Snacks Co. Pumpkin Pecan Granola
- ¾ cup unsweetened almond milk
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup agave or honey
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- ½ tsp vanilla
- ½ tsp baking powder
- ¼ tsp salt
- In a medium sized bowl combine flour, oats, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- In a separate smaller bowl combine almond milk, pumpkin puree, agave, egg and vanilla extract. Whisk until combined.
- Make a well in the center of the bowl with the dry ingredients and slowly pour in the wet ingredients. Whisk until just combined, it’s okay if it’s lumpy.
- Heat up a large skillet over medium low heat and spray with nonstick cooking spray. Once the pan has heated up, drop ¼ cup of batter onto pan and let cook for about 2-3 minutes per side or until golden brown. They’re best served warm with some apple or pumpkin butter and more Pumpkin Pie granola piled on top.