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Easy Pumpkin Pancakes

Healthy Pumpkin Pancakes

Fluffy Whole Wheat Pumpkin Pancakes with Praline Crunch Topping made with Walnuts and Pumpkin Seeds. A wholesome breakfast recipe without refined sugar.

Prep Time 20 minutes
Cook Time 5 minutes
Servings 12 pancakes
Author Regina

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1.5 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs separated
  • 1 cup buttermilk
  • 2/3 cup pumpkin puree
  • 1/4 cup coconut or unrefined cane sugar
  • 1/4 cup coconut oil

Praline Crunch Topping

  • 1/4 cup walnut pieces
  • 2 tablespoons pepitas
  • 2 tablespoons coconut or unrefined cane sugar

Instructions

  1. In a bowl whisk together flours, baking powder, spices + salt.
  2. In a separate bowl stir together wet ingredients - egg yolks, pumpkin puree, buttermilk, melted coconut oil + coconut sugar.
  3. Using an electric mixer beat the egg whites until stiff.
  4. Add the dry to the wet ingredients and stir to combine. Fold in egg whites.

  5. Heat a lightly greased griddle or non-stick pan to medium-low.
  6. Cook ΒΌ cup portions of batter until edges are set and flip. Continue cooking until lightly browned. Repeat with remaining batter.

To make the Praline Crunch

  1. Roast walnuts and pepitas in a pan on medium heat for about 5 minutes. Set aside.
  2. Turn heat to low. While stirring, melt the coconut sugar until pale and creamy. Add the toasted nuts + seeds and stir to combine.
  3. Spread on a piece of parchment. Once fully cooled break into small bits.
  4. Serve the Whole Wheat Pumpkin Pancakes topped with the Praline Crunch Nuts and a generous drizzle of maple syrup.