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Pumpkin spiced pancakes with banana and pecans

(makes 10-12 pancakes

  • 2 cups plain white flour

  • 1 tsp bicarbonate of soda

  • 1 tsp baking powder

  • 1/4 cup brown sugar 

  • 1 tsp ground cinnamon 

  • 1/2 tsp ground ginger 

  • Pinch of salt 

  • 1 cup pumpkin paste

  • 2 cups soy milk 

  • 1 tbsp olive oil 

  • 1/2 tsp coconut oil 

  • Fry light (optional) 

  • Bananas (garnish) 

  • Pecans (garnish) 

  • Maple syrup (a must!!) 


  • Get a large bowl and combine all of your dry ingredients (flour, bicarbonate of soda, baking powder, brown sugar, cinnamon, ginger and salt). 

  • Next add pumpkin paste, soy milk and olive oil. 

  • Whisk the mixture for 2-3 minutes. 

  • Heat a large non-stick frying pan and when hot add the coconut oil. When it melts spread it all over the pan. 

  • Pour some of the batter in the centre of the frying pan. 

  • Fry the pancakes one at a time. When you start to see air pockets form in the pancakes confidently flip them. Between pancakes I lightly spray the surface of the pan with fry light and this stops them sticking! 

  • Serve with banana, pecans and maple syrup!


Tip 1: The first pancake (or even 2) can be a bit of a dud! Keep at it and the next 10 will be perfection 

Tip 2: Fry light between pancakes is fantastic to stop the pancakes from sticking

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