Pumpkin Blueberry Pancake Board
Breakfast & BrunchFall & WinterHolidayPancakes
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
Pumpkin Pancakes
- 1 cup pumpkin puree
- 1 1/4 cup oat flour
- 2 tablespoons coconut oil or butter, melted
- 1/2 cup unsweetened almond milk
- 2 tablespoon maple syrup
- 2 eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Pancake Board
- 1 cup blueberries
- 1 banana, sliced
- 1 large apple, sliced
- 1/2 cup chopped walnuts
- 1/2 cup pumpkin seeds
- 1 cup warmed maple syrup
Instructions
Pumpkin Pancakes
- In a small mixing bowl, stir together the pumpkin puree, eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract.
- In a medium bowl, whisk together the oat flour, baking soda, salt, and pumpkin pie spice.
- Mix the wet ingredients into the dry ingredients, until just combined, and be careful not to overmix. Add 1-2 tablespoons of almond milk if the batter appears too thick.
- Heat a greased skillet. Use a 1/4 cup measuring cup to scoop up the batter and pour it into the pan.
- Let cook on the griddle or pan until you start to see little bubbles forming on the side and then flip. Repeat with the remaining batter.
Pancake Board
- Lay pancakes in a small group on large cutting board or serving platter.
- Rinse blueberries and place them in a small dish on board. Slice apple and banana and fan out in different sections of the platter.
- Place walnuts, pumpkin seeds, and maple syrup in small individual dishes and arrange on or around board.
About this recipe
Who doesn’t love a warm and cozy breakfast on a fall morning? Especially if you’re trying to balance the indulgences of the season with healthier choices across the board (literally), then this recipe is for you. Blueberries and pancakes are a match made in heaven, but add pumpkin into the mix and you have a fall brunch game-changer.
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