Pumpkin Pancakes
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

Light, fluffy, moist and delightfully pumpkin-ey. Made with our Baking & Pancake Mix. Recipe and photo created by Love & Lemons.

Ingredients
    • 1.5 cup Pamela’s Baking & Pancake Mix
    • 1 teaspoon cinnamon
    • ½ cup canned pumpkin
    • 1 cup almond milk, at room temp
    • 1 large egg
    • 2 tablespoons melted coconut oil (plus a little more for the pan)
    • 2 T cane sugar
      For Serving:
    • butter (optional)
    • maple syrup
Directions

    In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.

    In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.

    Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.

    Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a 1/4 cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.

    Serve with butter and maple syrup.

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6 Item(s)

Iram 11/313/2019 11/10/2019
Can I use regular milk? Thanks.
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Yes, regular milk should work also.
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Terry 07/204/2019 07/24/2019
Can I substitute Hemp milk for almond milk?
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Yes, that should work fine.
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Natasha 02/43/2017 02/13/2017
Hi -

My sons love these pancakes! One has recently been diagnosed with an egg allergy. I am learning about egg replacements. Is there one that you recommend will work best with this recipe? Here's a page I've been using for reference:

http://www.kidswithfoodallergies.org/page/egg-allergy-recipe-substitutions.aspx
Thanks for your help
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Natasha 12/363/2016 12/29/2016
Can I use Coconut Milk instead of Almond Milk in this recipe?
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    • Hi Natasha, Yes, coconut milk should work fine!
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Bo 12/354/2016 12/20/2016
My family loves these pancakes... in fact, my 3 yr old granddaughter asks for them every morning.... Thanks, Pamela & crew.
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Rachel 01/10/2016 01/11/2016
Absolutely delicious!
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