These Pumpkin Spice Pancakes are a delicious fall breakfast packed with pumpkin!These Pumpkin Spice Pancakes are the perfect sweet and delicious fall breakfast! Made with DivineKuizine Gluten Free Pancake and Waffle Mix,coconut milk, pureed pumpkin, DivineKuizine sugar spice filling and topped with maple powdered sugar syrup, you are not going to be able to resist this pumpkin spice breakfast treat! The best way to start your day is with a stack of pumpkin spice pancakes. This recipe will quickly become a staple in your fall breakfast rotation. Fluffy and moist pumpkin spice pancakes are what fall breakfast dreams are made of!
The best part of pancakes is the DivineKuizine sugar spice swirl in the middle of the pancake. The decadence of the powdered sugar maple syrup make sure you are prepared because your pancakes will taste like a dessert, and there’s nothing wrong with that! The pumpkin puree makes them amazingly moist, the DivineKuizine sugar spice swirl adds sweetness. The texture and fluffiness of these Gluten Free pumpkin spice pancakes are perfection! It’s sure to be a family favorite! Need I remind you these are healthy and dairy free pancakes.
Serves 10 pancakes
PREP 10 minutes mins
COOK 10 minutes mins
TOTAL 20 minutes mins
Ingredients
Pumpkin Pancakes
6 tbsp DivineKuizine sugar spice
1/2 cup pureed pumpkin
1/2 cup + 2 tablespoon coconut milk
1 egg
3 tbsp melted butter
1/2 tsp vanilla extract
cooking oil or spray
DivineKuizine Sugar Spice Swirl
4 tablespoon melted butter
1/3 cup DivineKuizine Sugar Spice
Powdered Sugar Maple Syrup
2 cups powdered sugar
1/4 cup milk
1/3 cup pure maple syrup
Instructions
To a separate bowl, add the pureed pumpkin, coconut milk, eggs, butter and vanilla. Whisk these ingredients together until everything is incorporated.
Add the wet ingredients to the dry ingredients ( DivineKuizine Gluten Free Pancake and waffle Mix) and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
Make DivneKuizine Sugar Spice Swirl see instructions above.
Preheat a large non-stick frying pan over medium heat and grease it with a little bit of cooking oil or cooking spray. Note: I use cooking and butter together)
Once the oil has heated for a few seconds, turn the heat down to
medium-low heat and carefully ladle about 1/3 cup of batter into the pan
for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
with squeeze bottle swirl some of the pancake mix in the center of pancake.
Once you see the edges beginning to brown slightly and a few bubbles
breaking the surface of the batter, flip the pancakes over.
Repeat this process until all your batter is gone. This recipe yields about 8 medium pancakes, but if you're looking for more than that feel free to double the recipe!
Serve the pancakes hot off the pan with Powdered sugar Maple syrup. ( recipe above)
Enjoy!
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