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Pumpkin spice pancakes
If you're craving the flavours of fall, you have to make these pumpkin spice pancakes. They're the perfect twist on a classic breakfast when you want to cozy up at home. They're grain free, refined sugar free, vegan optional and paleo.
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SERVINGS
12
PREP TIME
5 min
FREEZING TIME
Cooking Time
20 min
TIPS
Top them with maple syrup, chopped pecan nuts, and whipped coconut cream.
STORAGE
Store in the fridge for up to 4 days, or in the freezer for up to 3 months.
1 tsp of pumpkin pie spices (or make them yourself by mixing: 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves
In a big bowl, mix the eggs and the vanilla.
Add the pumpkin pie spices, the pumpkin puree, the Good Mess pancake mix, and then the milk of your choice.
Cook the pancakes as usual: on a greased pan, poor a small amount of batter and cook for 2-3 min on the first side. Flip and cook for 2 min on the other side.
If you have any baking questions, reach out to us on hi@eatgoodmess or on Instagram @eatgoodmess and we’ll be happy to help!
