This hearty breakfast is the perfect start on a cold, frosty morning. Cinnamon in the pumpkin pie spice helps stimulate peripheral circulation, which warms up cold hands and feet, and helps lower blood sugar and triglyceride levels. The addition of pumpkin gives the pancakes a healthy dose of vitamin C, soluble fiber, and beta-carotene.



Coconut oil, for greasing, plus 1 tablespoon

1 cup gluten-free pancake mix (such as gluten-free Bisquick or organic gluten-free Bob’s Red Mill)

2 tablespoons brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

½ teaspoon salt

1 cup coconut milk (or nut milk, if you prefer)

⅓ cup canned pumpkin purée

1 teaspoon vanilla extract

Maple syrup or nut butter, for serving

1.Generously grease a skillet with coconut oil and place over medium heat.

2.In a large bowl, stir together the pancake mix, brown sugar, pumpkin pie spice, baking powder, and salt.

3.In a separate bowl, combine the coconut milk, pumpkin, 1 tablespoon of coconut oil, and vanilla. Whisk until smooth.

4.Add the wet ingredients to the dry ingredients and whisk until just blended.

5.Use a ¼-cup measure to pour the batter onto the skillet for each pancake. Fill the skillet with multiple pancakes.

6.When the pancakes show air bubbles on the top, it’s time to flip and cook until brown, about 1 minute.

7.Repeat with the remaining batter.

8.Serve with maple syrup or nut butter.

SERVING TIP: For a tasty, nonvegetarian treat, serve these pancakes with a side of maple-bacon butter: Finely chop 2 crispy bacon slices and put in a small mixing bowl; add ⅓ cup maple syrup and 8 tablespoons (1 stick) unsalted butter at room temperature. Blend well with a rubber spatula and transfer to a small serving bowl.

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