Last Updated on
Are you a morning person? I am definitely not a morning person, but the one thing I do love in the morning is having a big family breakfast. Sharing a yummy meal together starts off your day in a way that no other meal compares!
Sure, family dinners are important family bonding time, but sometimes a family dinner is just not possible. I work in the evenings and my husband works in the day. We try to have a family dinner in between our shifts, but it’s inevitably a rushed process. We also end up eating dinner incredibly early (4:00 usually!) to make it work for everyone’s schedule. Family breakfasts are a great way to start the weekend, catch up on the week, and start off the day slowly… perfect if you’re a grumpy pants in the morning, like me!
One of our favourite breakfast items is the versatile pancake!
Make them small, big, or into shapes. Add traditional or unusual flavours. Top them with maple syrup or anything else that suits your fancy. Stack them or spread them. There are so many options with pancakes!
We love making our pancakes suit the season.
Summer brings pancakes topped with strawberries or mixed with lemon and blueberries. Autumn brings pumpkin, apple, or pear, mixed with warm spices like cloves, cinnamon, ginger, allspice, and nutmeg. They’re also simple enough for those who take an hour to fully wake up, like me. So while the hubby gets coffee going, me and the little one are mixing and stirring, ready to fill our bellies with pancake goodness.
These pumpkin pancakes capture those warming autumn spices with healthy and delicious pumpkin puree. They are great with some (grade B, organic) maple syrup and butter, but what happens when you realize that you’re out of maple syrup at 7 AM? You improvise!
And voila, we discover that pumpkin pancakes are great topped with whipped coconut cream!
With the pancakes served hot, the cold coconut cream melts into the pancakes at a perfect rate. The pancakes are delicious on their own, but even better with this nutmeg spiced whipped cream!
Trust me, these fall-inspired pumpkin pancakes with nutmeg spiced coconut whipped cream will have you itching to wake up and get into the kitchen first thing in the morning.
- 1 cup spelt flour (or all-purpose flour, we love this spelt flour)
- ½ cup oats, pulsed to a flour in a blender or food processor
- ½ cup pumpkin puree (not pumpkin pie filling, learn to make your own pumpkin puree here)
- 2 tsp baking powder (preferably aluminum-free like this one)
- 1 tsp baking soda (like this)
- 1½ cups almond milk + 1 T vinegar (combined and left to stand for 5 minutes)
- 1 T coconut oil (organic, unrefined, virgin coconut oil like this...our fav!)
- 3 T brown sugar (preferably organic & non-GMO, like this brown sugar)
- 1 tsp vanilla extract
- 1½ tsp cinnamon (organic, non-irradiated like this cinnamon)
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp allspice
- ½ tsp nutmeg
- Combine dry ingredients in a large bowl: flour, oat flour, baking powder, baking soda, sugar, and spices. Whisk to combine well.
- In another large bowl, combine almond milk mixture, pumpkin, and vanilla. Mix in coconut oil.
- Add dry ingredients to wet ingredients and stir until just combined.
- Ladle onto a skillet or griddle set to medium and cook for 2 minutes on either side.
- Serve hot with whipped coconut cream.
- Place the coconut cream in the bowl of the stand mixer. Do not add in the water that has settled to the bottom of the can (reserve this for use in a curry or soup).
- Using your wire whip attachment beat the coconut cream for 1-2 minutes.
- Slowly add in the icing sugar. Once that is incorporated, add in the nutmeg and vanilla.
- Let the mixer continue to beat the coconut cream mixture for another 4-5 minutes, or until the coconut cream starts to hold its shape in peaks.
- Serve on top of pancakes, with fresh fruit, pies, or straight up – with a spoon!