Pumpkin Pancake

Pumpkins are everywhere and I just love the festivity of the season. The variety of pumpkins this year has been amazing. From green to white to orange, yellow and so much more! I took my son to the pumpkin patch the other day, and I bought each and every color, shape and size of pumpkin, and each one tasted different. I like to roast the pumpkins in the oven and use the flesh as a base for all of my dishes, from savory to sweet. I also like to decorate my kitchen with these beautiful pumpkins.

This time, I used the flesh from a green pumpkin, and the flesh itself was so sweet and delicious.

You can certainly use pumpkin purée from a can, but I believe in fresh ingredients, I think the flavors are better and there are no preservatives.

These pancakes are moist, sweet and fluffy. Check it out:


Ingredients: (about 9 pancakes)

2 cups of roasted pumpkin purée 

(I roast the pumpkin by myself but you can use a can too)

1/2 cup water

1/2 cup vanilla almond milk

1 teaspoon vanilla extract

1 tablespoon pure maple syrup

3/4 cup spelt flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 teaspoon coconut oil for the pan



Take 2 mixing bowls. To the first one add pumpkin purée, water, almond milk, vanilla extract and maple syrup. Mix well with a whisk.

In the other bowl add flour, baking powder, baking soda, pinch of salt. Mix well.

Add the dry ingredients into the wet ingredients.

Mix well. Let stand for 15 minutes or overnight. 

In the meantime take a nonstick pan, add coconut oil, heat stove to medium. Gently create pancakes by using an ice cream scoop. When the edges gets golden brown, you can flip to the other side. Let it set for 5-10 minutes before serving.