Nourishing Fall Favorites + {Pumpkin Pancakes}

Noticing a lot of pumpkin recipes in the blogosphere?  The truth is, I love pumpkin and bought cans upon cans upon cans of organic pumpkin puree at Costco!  I used 15 ounces in Wednesday's Creamy Pumpkin BBQ Sauce, a cup in this autumn chili, another 3/4 cup in these pancakes, and will have plenty leftover for another batch of these dark chocolate pumpkin pie bites.  That is what I call a stellar week! 

Introducing Pumpkin Pancakes:

These pumpkin pancakes are perfect for a fall weekend...or make ahead & freeze, then enjoy them ALL WEEK like Babycakes and I have been doing! #yum

Kid Tip: I have found that Babycakes uses waaaaaaaaaaaaaay less maple syrup if she's able to dip her pancakes rather than drowning them in syrup.  And sometimes I even have her dip them in vanilla greek yogurt!

If you love pumpkin as much as I do, you'll definitely want to try these dark chocolate pumpkin pie bites!

dark chocolate pumpkin pie bites

Or if you're in more of a savory mood, try my Turkey & Apple Quesadillas with Creamy Pumpkin BBQ Sauce!

creamy pumpkin bbq dipping sauce


  • What's your favorite pumpkin-flavored recipe/item?

Nourishing Pumpkin Pancakes

Nourishing Pumpkin Pancakes


Nourishing Pumpkin Pancakes #glutenfree


2 cups Brown Rice Flour
1 cup Milk (or sub almond milk)
2 Eggs
1 teaspoon Cinnamon
1⁄4 teaspoon Ground Ginger
1⁄4 teaspoon Ground Cloves
1⁄4 cup honey
1⁄4 cup Chickpeas (mashed)
3⁄4 cups Pureed Pure Pumpkin (not pumpkin pie mix!)


  1. Mash chickpeas, or combine with milk and use an immersion blender to puree.
  2. Add all ingredients into a medium mixing bowl.
  3. Cook small 3" pancakes on a low to medium skillet, making sure they don't get too browned.
  4. Enjoy with pure maple syrup. (optional)

Yields 20 Small Pancakes