Posted by Nicole Cheung on

Our Pumpkin pancakes deliver a delicious sweet and spicy note in a sneaky treat. The pumpkin provides beta-carotene and the addition of ginger, tumeric and cinnamon aids in digestion, anti - inflammatory properties and blood glucose regulation. All of this and maple bacon, what does bacon do for us, hmm it's Bacon speaks for itself!

We do suggest making a double batch as these bad boys are amazing!

You will need:

For the Pancakes...

1 cup pumpkin, cooked and mashed 

1 tsp turmeric ground

1 3/4 cups of almond milk or filtered water

1/4 cup The Wholefood Pantry Canadian Maple Syrup

2 large free range eggs

1 1/2 cup quinoa flour 

2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp The Wholefood Pantry Himalayan Salt

2 tbsp The Wholefood Pantry Coconut Oil 

For the maple bacon...

150g bacon

1/4 cup The Wholefood Pantry Canadian Maple Syrup


Cut and peel pumpkin, popinto a large saucepan with water to cover. Add the turmeric and cook until soft. Drain the pieces of pumpkin, tip into a large mixing bowl. Mash until smooth. Add almond milk, maple syrup, eggs, quinoa flour, baking powder, cinnamon, ginger and pink himalyan salt. Mix with a large wooden spoon until desired consistancy.

Grease and warm pan, add oil on a medium heat. Pour 1/4 cup of mixture into your pan, cook until bubbles begin to rise to the surface of the pancake and the underside is golden brown. Flip and cook for 20 - 30 secs on the second side. Continue until all the batter is used.

Heat another pan and pop your bacon in, cook until crispy. Pour over remaining maple syrup.

To Serve:

Grab a plate, make a tall stack of fabulous pancakes. Choose some crispy maple covered bacon and arrange on top. Drizzle with maple and eat! Let your taste buds do a little dance :)

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