Pumpkin Pancakes

Serves: 6


½ cup pecans

1 cup whole wheat flour

½ cup rolled oats

¼ cup hemp hearts

1 tbsp baking powder

1 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp nutmeg

⅓ cup pure pumpkin purée

¼ cup plain Greek yogurt

1 egg

¾ cup milk of choice

½ tsp vanilla

1 tbsp avocado oil

Pure maple syrup


  1. Preheat oven to 350°F.
  2. Place pecans on baking sheet and bake for 5-8 minutes, until they become aromatic.
  3. In a large bowl, mix the flour, oats, hemp hearts, baking powder, cinnamon, ginger, cloves and nutmeg.
  4. In a separate bowl, whisk the pumpkin, yogurt, egg, milk and vanilla together until well combined.
  5. Add the dry mixture to the wet mixture and stir well.
  6. Heat a large skillet over medium heat. Add avocado oil to heated pan and spoon pancake batter into separate pancakes on the pan. Cook for about 3 minutes per side, until golden brown.
  7. Serve warm with roasted pecans and pure maple syrup


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