Soft, naturally sweet pumpkin pancakes with a subtle nutty flavor—perfect for a healthy and cozy fall breakfast.
Ingredients:
1 1/2 cups spelt flour (or whole wheat flour)
1 cup pumpkin purée, roasted
1 cup oat milk (or any plant-based milk)
2 large eggs
3 tablespoons sunflower seed butter (or almond butter)
1 teaspoon maple syrup
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
Pinch of salt
Instructions:
Roast the pumpkin in the oven until lightly caramelized, then mash until smooth.
In a bowl, whisk together spelt flour, baking powder, allspice, cardamom, and salt.
In another bowl, combine pumpkin purée, oat milk, eggs, sunflower seed butter, and maple syrup. Mix until smooth.
Gradually fold the dry ingredients into the wet mixture, mixing gently. Let the batter sit 10–15 minutes to thicken.
Heat a skillet over medium heat and lightly coat with oil or butter. Pour 1/4 cup of batter for each pancake. Cook until golden brown on both sides, 2–3 minutes per side.
Serve with a light drizzle of maple syrup, crushed nuts, or fresh berries.
Tip: For extra texture, fold in 2 tablespoons of pumpkin seeds or finely chopped apples before cooking.
