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Wife Mama Foodie

Making Healthy Taste Good

Breakfast, Gluten Free, Vegan

March 12, 2019

Easy Blender Pancakes

These easy pancakes are fluffy, hearty, and delicious! They can be quickly whipped up in a blender and are made with wholesome ingredients. They’re vegan friendly and free of gluten, dairy, and refined sugar.

Easy Blender Pancakes | Vegan friendly and free of gluten, dairy, and refined sugar These easy blender pancakes was one of the first recipes I posted to Instagram way before I started the blog. They’ve been a staple in our house for years, especially when I’m craving something hearty and healthy, or if I’m feeling particularly lazy and don’t feel like making a big mess. I love that you just throw everything into a blender and press a button. I usually just pour the batter straight from the blender into the pan to save even more dishes, but I’ll use a measuring cup if I’m trying to make them even and pretty.

Although there are no shortage of pancake recipes on this site, (🙈#sorrynotsorry) I think these are definitely worth a try. Since they’re made with oats, they’re very filling and hearty, and did I mention the easy clean up?! We like to add in either banana or apple sauce to help flavor and sweeten the batter, but if you’re not a big fruit person, I’m sure you could easily omit it and just add a little extra milk.

Easy Blender Pancakes | Vegan friendly and free of gluten, dairy, and refined sugarEasy Blender Pancakes | Vegan friendly and free of gluten, dairy, and refined sugarSince these blender pancakes are primarily made with oats, they are a little more dense than the ones made with regular flour. I add in a little gf all-purpose flour into the batter though, to help give it a fluffier texture and I find an egg helps even more, although I rarely add one. If you like oatmeal, as I do, then I think you’ll like the texture and flavor the oats give these. Just top with some fresh fruit and enjoy!

Remember to tag me on Instagram or Facebook if you make these pancakes! Love seeing your recreations! 🤗

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Easy Blender Pancakes


★★★★

4 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 12 pancakes 1x
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Description

These easy pancakes are fluffy, hearty, and delicious! They can be quickly whipped up in a blender and are made with wholesome ingredients. They’re vegan friendly and free of gluten, dairy, and refined sugar.


Ingredients

Scale
  • 1 1/3 rolled old-fashioned oats, not quick cooking (use gluten-free oats if needed)
  • 2/3 gluten-free all-purpose flour or unbleached all-purpose flour (or you can use additional rolled oats*)
  • 4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon, optional
  • generous pinch of salt
  • 2 small ripe bananas or 2/3 cup unsweetened apple sauce (plain regular or dairy-free yogurt can also be used)
  • 1 1/4 cup milk of choice or water
  • 1 large egg**, optional but not necessary (just omit if egg-free)
  • 2–3 tablespoons maple syrup or other sweetener of choice
  • avocado or coconut oil, for pan
  • maple syrup, fresh fruit, coconut whipped cream, and cacao nibs/grated chocolate for topping

Instructions

  1. Add everything to blender and blend until smooth, about 30-60 seconds. Let batter rest for 3–5 minutes to thicken.
  2. Lightly grease a non-stick pan and place over medium-high heat. When pan is hot, pour pancake batter into pan using a 1/4 or 1/3 measuring cup. Reduce heat to medium and cook until bubbles begin to form on the pancake. Flip and continue to cook until center is fully cooked.
  3. If your pancakes are cooking more quickly on the outside than the inside, you can cover the pan with a lid and reduce the heat to medium-low.
  4. Makes about twelve 5-inch pancakes.

Notes

*You can use additional rolled oats instead of the flour, but more milk/water may be needed.
**Adding an egg helps gluten-free pancakes not be so dense, but they work fine without it. The pancakes pictured are made without an egg.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: breakfast, gluten free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Vegan Buttermilk Pancakes

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Simple Blueberry Pancakes with Blueberry Sauce

Simple Blueberry Pancakes with Blueberry Sauce | Wife Mama Foodie

February 8, 2019

Chocolate Granola Breakfast Tart with Yogurt and Berries

This gorgeous chocolate granola breakfast tart is perfect for brunch or special occasions. It’s made with wholesome ingredients and is free of gluten, dairy, and refined sugar!

Chocolate Granola Breakfast Tart with Yogurt and Berries | Free of gluten, dairy, and refined sugar, plus vegan friendly!Hey, friends! I know it has been a while since my last post. Shortly before taking a break from blogging, I posted about my struggle with burnout. It wasn’t something I talked about openly, but last year was a tough year for me. The blog was the busiest it has ever been and I was overwhelmed with freelance work. That’s normally a good thing, but I was having a hard time keeping up with it all. You see, I was diagnosed with Hashimoto’s early last year, an autoimmune disease in which your immune system attacks your thyroid gland. It wreaks all sorts of havoc on the body, causing issues like extreme fatigue, muscle pain, memory lapses, and depression, just to name a few.

Managing this health condition on top of everything else has been really difficult for me. I have this weird personality disorder where I strive to be the best at everything I do. I want to be the best wife, the best mom, the best friend I can be, and I work hard to create superior work for my clients. But it’s difficult to give 100% to everything when your body can’t even function correctly. There were days I didn’t even want to get out of bed. I didn’t feel like cooking, cleaning, or leaving the house, and the last thing I wanted to do was take pictures of food for hours on end.

I also had a reoccurring neck injury that was exacerbated by all of the photography work I was doing and I was in so much pain. I literally cried one day because I had a tight deadline on a job and I could barely move my neck. I finally listened to my body and shut everything down. No more work, no more social media, no more stress! I honestly had only planned to take a week or two off, but two weeks turned into a month, then two…three…time just kept passing and I wasn’t ready to get back to it. It took a while for my body to heal and although it’s not at a hundred percent just yet, I feel a lot better!

Chocolate Granola Breakfast Tart with Yogurt and Berries | Free of gluten, dairy, and refined sugar, plus vegan friendly!It was so refreshing to be totally free from work obligations. The holiday season is the busiest time of year for food bloggers and I’m usually so consumed with creating recipes, that I seldom get to fully enjoy the season myself. I can’t even begin to describe how wonderful it was just to be a wife and mom for Thanksgiving and Christmas. I loved getting to spend lots of quality time with my family and I’m sure they enjoyed getting to eat food right away, instead of me having to run and take pictures of it beforehand. 🙈

I’m not trying to complain about my life or blogging, I just want to be open about my struggles. Social media gives us the ability to only show the good. To brag about our wins and post all of our successes so that others only see our “highlight reel,” where life is always awesome. We look at the lives of others and they seem to have everything figured out. They live in a beautiful house, wake up looking beautiful, wear beautiful things, eat beautiful food, visit beautiful places…it makes our “normal” lives pale in comparison. How can we be happy when our house looks like a tornado ran through it, we wake up looking like an escapee from a mental institution, the food we make ends up looking like the latest “nailed it” creation, and we haven’t been on a decent vacation in years. 

But, that doesn’t mean we should feel the pressure to constantly give the impression that we have it all together. Think about the time and energy some people spend carefully crafting and curating their social media feeds to show this amazing life, which can sometimes be so far from reality. It’s sad that we can spend more time pretending to be happy than taking the proper steps to actually be happy. 

Chocolate Granola Breakfast Tart with Yogurt and Berries | Free of gluten, dairy, and refined sugar, plus vegan friendly!During this break from social media, I thought a lot about what I want to do in the future. Do I go back to blogging or do I quit and do something else. What I’ve realized, is that sharing recipes makes me happy. It’s the reason I started several years ago and why I plan to get back to it now that I’m feeling better. It has also shown me the importance of being authentic. I don’t want to waste time pretending everything is hunky-dory when it’s not. I’d rather connect with real people by being open and honest. Hopefully this inspires you to do the same. 🙂

Anyway, getting to the recipe! This delicious granola tart, which is made with wholesome ingredients, is free of gluten, dairy, and refined sugar. It’s vegan friendly and would be perfect to serve for a special breakfast/brunch or as a healthy dessert! Enjoy and have a wonderful weekend, friends!

xo—Joscelyn

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Chocolate Granola Breakfast Tart with Yogurt and Berries


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 8–10 servings 1x
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Description

This gorgeous breakfast tart is perfect for brunch or special occasions. It’s made with wholesome ingredients and is free of gluten, dairy, and refined sugar!


Ingredients

Scale

Granola Crust:

  • 2 cups rolled/old-fashioned oats (be sure to use gluten free oatsone !important; margin:0px !important;” />, if needed)
  • 2/3 almonds, roasted hazelnuts, or other nut of choice (I used sliced almondsone !important; margin:0px !important;” />)
  • 1/3 cup finely shredded unsweetened coconut
  • 1/4 cup cocoa or cacao powder (can omit for plain granola)
  • Pinch of salt
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup, honey, coconut nectar, or other liquid sweetener of choice
  • 1 tablespoons chia seeds

Fillings:

  • 1–1 1/2 cups yogurt of choice (I used unsweetened coconut yogurt)
  • 1/4 – 1/3 cup finely ground freeze-dried raspberries or strawberries, can use more or less to taste (optional, for flavor and color)
  • 1–2 tablespoons maple syrup, honey, or other sweetener of choice, can use more or less to taste (optional)
  • 2–3 cups fresh fruit of choice (I used strawberries and raspberries)
  • dark chocolate squares/shavings, optional

Instructions

Granola Crust:

  1. Preheat oven to 325º. Lightly grease a 9–10″ fluted tart pan and set aside. If you don’t have a tart pan, you can use a springform pan or just shape the crust into a large circle on a parchment-lined baking sheet.
  2. Place oats, nuts, coconut, cocoa powder, and salt into the bowl of a food processor. Pulse a few times, until mixture is blended. Pulse in oil, sweetener, and chia seeds, blending just until combined. Careful not to over-blend. Mixture should still be coarse and granola-like.
  3. Pour mixture into the prepared pan and press firmly into the bottom and sides of the tart pan. Place tart pan onto a baking sheet and then into the preheated oven for 20–25 minutes, just until granola is lightly toasted and fragrant. Let cool completely before removing from the pan.

Putting Tart Together:

  1. Mix together yogurt and ground dehydrated berries. Add sweetener (to taste) if necessary. You can also use a pre-mixed berry yogurt from the store.
  2. Once the granola crust is completely cooled, carefully remove from the pan. Slide an offset spatula under the crust to gently separate from the bottom of the pan and set onto the serving plate.
  3. Top with berry yogurt and fresh berries. You can also add chocolate chunks or shavings if desired. Tart is better when served right away.

To Make Ahead of Time:

  1. You can prepare the crust and yogurt ahead of time and assemble when needed. A fully cooled crust can be stored in an airtight container for several days.
  • Cook Time: 25 mins
  • Category: Breakfast, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

5-Minute Skillet Granola

5-Minute Skillet Granola | Wife Mama Foodie

Chocolate-Nut Crunch granola

Chocolate-Nut Crunch granola | Wife Mama Foodie

Raw Citrus Berry Tarts

Raw Citrus Berry Tarts | Free of dairy, gluten, grain, and refined sugar!

September 12, 2017

5-Minute Skillet Granola

This delicious and easy skillet granola takes just a few minutes to toast in a skillet before it’s ready to eat! Gluten, dairy, and refined sugar free. 

5-Minute Skillet Granola | Gluten, dairy, and refined sugar free. 
When I was younger, I was a cereal addict. Forget bacon and eggs or other fancy schmancy breakfasts, just gimme all the cocoa krispies & capt crunchies, mmk? Please and thank you. 

But as any serious cereal connoisseur knows, it’s not just a breakfast food. It’s the snack you eat when you get home from school and meal of choice for those fend-for-yourself dinners. Did y’all have those too? When mom didn’t want to cook and brought out all the old food leftovers from the fridge, only you didn’t want to eat old chicken and rice or mushy pasta so you’d just eat a bowl of cereal, because it’s your favorite, and then your mom would get mad at you since you chose to eat “new food” instead of helping to get rid of the old stuff from the fridge??

No? Just my family?? 😳 *awkward silence* 

5-Minute Skillet Granola | Gluten, dairy, and refined sugar free. …

Read More

September 6, 2017

Superfood Breakfast Cookies

These superfood breakfast cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
School started for us this week, which means it’s been a little crazy around here! It’s always hard to get back into a routine after the long and relaxing summer break, and it’s especially hard when school’s at home.

If it’s not already hard enough getting a student to stay focused, try adding a TV, gaming systems, internet, kitchen pantry (yes, food is distracting), and other gizmos and gadgets to the mix.

I’ve been homeschooling for almost 7 years now. My husband and I are college graduates, but getting started was tough, because I felt so insufficient. I mean, have you seen that show Are You Smarter than a 5th Grader? Well, apparently I’m dumber than a 5th grader, because I hardly ever knew the answers to those questions! 

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But as clueless as I was, I also knew that no one cared more about my kids than my husband and I did. I didn’t really know how to get started or what to do, so I did a lot of research online. My biggest concern was I didn’t want my kids to fall behind grade level, just in case we ever wanted to put them back into public or private school. In the beginning, we used a variety of top level Christian based curriculum and my husband and I worked together to teach them.

We also administered state tests at the end of each year so we could see what areas we were doing well in and which needed improvement. The last few years, they’ve been enrolled in an online charter school, where they have a local teacher who assigns them work, grades and tests them. Most of their classes are online now, with the exception of a few times a month were they get together with their teacher to go over key lessons in depth.

This has helped them a lot with those classes I’m not particularly good at (ahem, algebra & geometry) and also helps me with my least favorite part of homeschooling—grading and testing!

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
Fast forward several years and I’m happy to say I think we’ve finally gotten the hang of this homeschooling thing! 😂 The transition was a challenge for us all, to say the least, but we worked hard, persevered, and now the kids are doing very well, even honor roll students! 

Most importantly, I learned a valuable lesson. Sometimes we talk ourselves out of doing things because we don’t think we’re good enough or it seems too hard.

If there’s anything homeschooling has shown me, it’s that you can accomplish anything you set your mind to. We’re so much closer as a family since the kids are home with me each day. I love our days together, as hectic and crazy as they are!  

Superfood Breakfast Cookies | Vegan friendly. Gluten, dairy, and refined sugar free.
Since we’re pretty busy with work and school, I like having healthy treats ready for us to munch on throughout the day. These cookies are hearty, full of wholesome ingredients, and make a great grab and go breakfast or a hearty snack! They’re also delicious and naturally sweetened enough to suffice for dessert! 

I hope you give them a try! Be sure to scroll down for more breakfast cookie recipes!

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Superfood Breakfast Cookies


★★★★★

4.9 from 19 reviews

  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 8–9 cookies 1x
Print Recipe
Pin Recipe

Description

These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They’re free of gluten, dairy, & refined sugar, and also vegan friendly!


Ingredients

Scale
  • 1 cup old fashioned rolled oats use certified gluten-free oats,(if needed)
  • 1/2 cup oat flour*
  • 1/2 cup dried cranberries, raisins, or other dried fruit**
  • 1/2 cup unsalted pumpkin seeds (pepitas) or other seed/nut**
  • 1/4 cup ground flaxseed
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large mashed banana or 1/2 cup unsweetened applesauce
  • 3 tablespoons melted coconut oil or butter
  • 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
  • 2 tablespoons almond milk or other milk of choice

Instructions

  1. Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.
  2. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
  3. Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten a bit.
  4. Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
  5. Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

Notes

*Can make your own by finely grinding whole oats in a food processor or coffee grinder.
**Can substitute an equal amount of nuts, seeds, or dry fruit.

  • Cook Time: 15 mins
  • Category: Breakfast, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You may also enjoy these similar recipes:

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies | Wife Mama Foodie

Chunky Monkey Breakfast Cookies

Chunky Monkey Breakfast Cookies | Vegan friendly and free of gluten, dairy, eggs, and refined sugar.

Easy Superfood Bars

Easy Superfood Bars | Wife Mama Foodie

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August 24, 2017

Mixed Berry Baked Oatmeal

This mixed berry baked oatmeal is delicious, easy to make and feeds a crowd! Free of gluten, dairy, and refined sugar; Vegan friendly.

 

Mixed Berry Baked Oatmeal | Free of gluten, dairy, and refined sugar; Vegan friendly.This summer just flew by. We didn’t go anywhere or do anything extraordinary. As a matter of fact, it was quite the contrary. It’s been a very relaxing, yet busy, past few months. Since we homeschool and are typically consumed with school stuff in the fall and spring, I took some time this summer to reorganize the house, do some deep cleaning, and finally set up a studio/office where I can keep all of my photography gear, dishes, backdrops, etc. 

Other than that, I’ve spent a lot of quality time with my family. I always have fun spending time with them, whether it’s exploring a new city, binge-watching Netflix, or playing a board game. I guess time truly does fly when you’re having fun! …

Read More

September 4, 2015

Peanut Butter & Chia Jelly Overnight Oats

Peanut Butter & Chia Jelly Overnight Oats | Raw chia jelly recipe included!
School is back in full force for many of you! Although we don’t start until after Labor Day (Woot-woot! Perks of homeschooling:) We have already begun the dutiful chore of going to bed and waking up earlier.

I remember having to do that growing up. About a week or so before school started, my parents would begin making us go to bed hours earlier than our summer schedule had allowed. We would whine and complain through brushing our teeth and after we got into bed because we were still wide awake! Did your parents do that to you, too? Anyone?!

Peanut Butter & Chia Jelly Overnight Oats | Raw chia jelly recipe included!
That’s one of the things I’ll miss about summer break—lazy, leisurely mornings! But, just because mornings will be much busier, it shouldn’t mean you can’t eat a hearty and healthy breakfast. These oats take only a few minutes to throw together the night before. In the morning you’ll have breakfast ready and waiting for you in the fridge! Makes life so much easier. If you haven’t jumped on the overnight oat bandwagon, you’re missing out!…

Read More

September 22, 2014

Vegan Pumpkin Spice Pancakes

Fluffy vegan pumpkin spice pancakes with a yummy pumpkin maple syrup, perfect for any fall morning. Gluten, dairy, egg, and refined sugar free!

Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included. It’s the first day of fall! I honestly was hoping to walk outside and feel a difference. Maybe some beautiful fallen leaves waiting for me on the porch or a gentle nip in the air. But, being in the south, fall seems to take its sweet time getting here. Like that one friend who’s perpetually late to everything, it seems like fall has done it again this year. It’s a humid 81 degrees and sunny with a zero percent chance of fall weather today. The slight reddish-yellow tinge on the tree’s leaves is the only sign that a change is coming.

But, that doesn’t deter me from celebrating the change of seasons! I look forward to each season like a kid anticipates Christmas. Each season brings something new; a holiday, a loved one’s birthday, a change in weather, etc. It’s a change in scenery for a girl who gets bored easily. By the end of summer I’m pretty much ready for the cooler weather. Does anyone else look forward to wearing sweaters and boots for a change?!

I’d like to mark the beginning of autumn by making something with my favorite fall flavor—PUMPKIN! Here’s a delicious recipe for Vegan Pumpkin Spice Pancakes! They’re gluten, dairy, egg, and refined sugar free, but yet so fluffy and delicious! You definitely can’t tell these are made with healthier ingredients.

Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included. Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included. Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included. I pour the batter by the 1/4 cupfuls onto a hot, greased pan. The batter is pretty thick so just be sure to cook them at a lower temperature so they cook well on the inside. Flip them when bubbles begin to appear around the edges.

I’ve been cooking pancakes in my new cast-iron skillet, which I think cooks them perfectly. How I’ve managed to live this long without one, I have no clue! The next piece I’m eying is the cast iron grill/griddle combo for the stovetop.

Vegan Pumpkin Spice Pancakes with Pumpkin Maple Syrup | Dairy, egg, and refined sugar free. Gluten free alternative included. I topped my pancakes with a little Earth Balance butter and some pure maple syrup. This, along with some cinnamon spiced coffee, made for a perfectly fall-ish breakfast!

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Vegan Pumpkin Spice Pancakes & Pumpkin Maple Syrup


  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 10 pancakes 1x
Print Recipe
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Description

Fluffy pumpkin spice pancakes with a yummy pumpkin maple syrup, perfect for any fall morning. Gluten, dairy, egg, and refined sugar free!


Ingredients

Scale
  • 2 cups gluten-free cup for cup all-purpose blend or regular all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, & 1/4 tsp cloves)
  • 1/4 teaspoon salt
  • 2 tablespoons melted coconut oil/ butter or other oil of choice, plus more for pan
  • 1/4 cup maple syrup, sugar, or other sweetener of choice
  • 3/4 cup pumpkin puree
  • 1 1/2–2 cups almond milk (or other milk of choice), just until batter is thick yet pourable

Pumpkin Maple Syrup

  • 1 tablespoon melted butter (can be dairy-free)
  • 1/2 cup pumpkin puree
  • 1/2 – 3/4 cup maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract, optional

Instructions

  1. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Add the oil, sweetener, pumpkin puree, and milk and mix until combined. Start with less milk and add more only if needed.
  2. Lightly grease a pan or griddle with coconut oil or dairy-free butter. Pour batter by the 1/4 cupfuls onto a pan over medium-low heat. Flip when bubbles begin to appear around the edges. Because the batter is thick, the pancakes can easily look done on the outside without thoroughly cooking on the inside. I like to cover the pan with a lid to help the middle cook thoroughly. If the pancakes begin to get too brown, lower the temperature.
  3. Pumpkin Maple Syrup—Melt butter in a small saucepan over medium heat. Stir in pumpkin puree and cook slightly until mixture is smooth and bubbly.
  4. Stir in 1/2 cup maple syrup, pumpkin spice, and vanilla extract. Cook until mixture is smooth and thoroughly heated. Add additional 1/4 cup of maple syrup if you want it thinner. Serve warm. Refrigerate any leftovers in an airtight container for 4-5 days.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: breakfast, gluten-free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Pumpkin Cheesecake Bars with an Oatmeal Crust

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Glazed Pumpkin Crumb Muffins {Gluten-Free, Dairy-Free}

Apple Fritter Pancakes

Apple Fritter Pancakes | Free of dairy and refined sugar. Vegan friendly and includes gluten free alternative.

 

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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