Ever wish you could have a whole stack of pancakes for breakfast, but was either too lazy to make them or didn’t have the time? That is where frozen pancakes come in. Throw them in the toaster or oven and have them ready in less than 5 min. Healthier then store bought…and truth be told much tastier!
Fluffy and comforting pumpkin spice pancakes topped with banana, chopped pecans, and a healthy dose of maple syrup.
These pancakes are completely freezer-friendly. All you have to do is wait for them cool down for 5 min. Space them evenly on a baking sheet and flash freeze them for 10 min. Then transfer to foil and wrap them up tightly. They will last you up to a month.
All those pumpkin cravings this season can be fufilled at any time!
These pancakes are…
- Fluffy
- Delicious
- Easy & simple
- 100% vegan
- Healthy
- Quick
Fluffy and comforting pumpkin spice pancakes topped with banana, chopped pecans, and a healthy dose of maple syrup.
- 1 cup whole wheat flour
- 1 tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin puree
- 1 1/4 cup almond milk
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin spice. Add the pumpkin puree and milk and stir to combine.
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Heat a large nonstick skillet over medium heat. Pour 1/4 cup of batter into pan and cook pancake until bubbles appear on surface and edges become slightly matte. Flip and cook for an additional 30 sec. until golden brown. Repeat with remaining pancakes.
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If freezing, let them cool for 5 min. Space them evenly on a large baking sheet. Flash freeze them for 10 min. Proceed to wrap them tightly in foil or a sealed plastic bag. Will keep for up to a month. Reheat in an oven at 350 degrees for 10-15 min. or a toaster.
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Top with sliced banana, chopped pecans, and maple syrup.
Could you replace the whole wheat flour with all purpose or oat flour? Thank you 🙂
Author
Yes of course! 🙂
this looks great! Could you use all-purpose gluten free flour as a substitute for the whole wheat flour?
Author
Yes for sure!