Pumpkin spice pancakes with warm cinnamon maple syrup

November 4, 2016

 

Fall is finally here, and with it the pumpkin season. We took Baby Zand to her first pumpkin patch. She had a blast crawling around the many pumpkins, and was intrigued as I carved the pumpkin for her. :-) On every supermarket shelf you will see pumpkin spice flavored foods pop up. And lots of people will stock up for the whole year, since this is one of the most delicious flavors ever! 

It can be confusing, pumpkin isn't actually an ingredient in the lattes, cookies, and chocolates. It is actually just a mix of spices, that go very well with pumpkin in a traditional pumpkin pie: cinnamon, ginger, nutmeg, cloves, and allspice. All of them just scream fall and holidays! 

I am a huge fan of having the individual spices in your pantry. This way you can adjust the taste in every dish: some can be sweeter with more cinnamon (a tea), others may want more spice with extra ginger (think pumpkin soup). If you prefer to keep it simple, just buy a ready made pumpkin spice mix, and use this instead in the recipe below. 

These pancakes are super light, and make for a perfect breakfast before the heavier holiday meals. We have had these pancakes at least twice a week this last month, and Baby Zand loves them. 

The cinnamon spiced maple syrup is super easy to make, and gives the pancakes an extra little holiday kick. 

 

Preparation time: 10 minutes

Makes: 6 mini pancakes (1 serving)

 

- 1 Tbsp ground flaxseeds (grind them yourself in a food processor, and then keep leftovers in freezer for the next time you need them)

- ½ cup oat flour

- ½ cup water

- 1 tsp almond butter

- ½ tsp baking powder

 

For the pumpkin spice mix: 

- ¾ tsp ground cinnamon 

- ¼ tsp ground ginger

- pinch each of ground nutmeg, ground cloves, and ground allspice 

 

For cooking:

- virgin coconut oil 

 

For the cinnamon maple syrup: 

- ⅓ cup real maple syrup

- 1 tsp ground cinnamon 

 

  1. Place the ground flaxseed in a bowl with 1 Tbsp water, and let soak for 2 minutes. 

  2. In the meantime, combine all the other ingredients in the food processor. Add the flaxseed mixture and mix everything well for 20 seconds. 

  3. Heat a pan over medium heat. Add a splash of coconut oil, and coat the pan well. 1 Tbsp at a time, drop dough in the pan. I can fit 3 in one pan. Make sure they don't touch each other. Cook for 90 seconds, then flip, and cook another 90 seconds - 2 minutes on the other side. 

  4. While the pancakes are cooking, use a small pot to heat the maple syrup over low heat. Whisk in the cinnamon until well combined. 

  5. Serve pancakes right away, drizzled with the maple syrup. 

 

Here is to a pumpkin filled fall! 

 

Bonus note: Don't have oat flour in the pantry? Make your own oat flour by grinding regular rolled or instant oats in your food processor. Because oats are a soft grain, they are usually easy to grind yourself in most food processors.  

 

Please reload

Search By Tags
Please reload

© 2019 Martina Zand