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Pumpkin Spice Pancakes with a Cinnamon Pecan Topping

Foodie Loves Fitness
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 1

Ingredients
  

  • 1/2 cup old fashioned oats
  • 3/4 cup unsweetened almond milk
  • 3 TBSP pure pumpkin
  • 1/2 banana
  • 1/4 cup whole wheat flour
  • 1/4 TSP pumpkin pie spice
  • 1/2 TBSP baking powder
  • 2 TBSP pecan pieces
  • 1/4 TSP cinnamon plus more for sprinkling
  • 1 TSP light brown sugar
  • 1 TBSP honey
  • Sprinkle of salt

Instructions
 

  • In a blender, puree the oats, almond milk, pumpkin, banana, whole wheat flour, baking powder, pumpkin pie spice and a dash of salt.
  • Spoon the batter onto a large pan over medium heat coated with baking spray, making 3 pancakes. Cook until lightly browned, then flip and cook the other sides. Remove from heat and move to a plate.
  • Meanwhile, in a small saucepan over medium heat, roast the pecan pieces for 3 minutes. Add 1/4 TSP cinnamon and brown sugar, and mix together well. Add 1/2 TBSP honey, mix together, and remove from heat.
  • Top pancakes with pecan topping, drizzle remaining honey on top, and sprinkle additional cinnamon on top.
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