Cinnamon Toffee Pumpkin Pancakes

Nutrition: (for pancakes without toppings) Calories: 211.0, Protein: 9g, Carbs: 35.5g, Fat: 4.6g (1.5g Saturated)*, Sodium: 8.8mg, Fiber: 9.3g, Sugar: 4g (Net Carbs: 26.2g) *Fat will be lower if using a different kind of milk

Cinnamon Toffee Pumpkin Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • Pancakes

  • c (40g) oat flour

  • ¼

    c milk (I used unsweetened vanilla coconut milk)

  • ½

    c (122g) pure pumpkin, divided

  • ½

    tsp baking powder

  • Cinnamon, to taste

  • Toffee stevia drops, to taste

  • Toppings (optional)

  • syrup

  • pecans

  • cacao chips/chocolate chips

  • extra cinnamon


1. Mix together your oat flour, milk, 1/4 c pumpkin, cinnamon and stevia. 2. Coat your pan with non stick spray or oil. 3. Heat your pan over medium heat. 4. Mix your baking powder into your batter. 5. Drop pancake batter onto the pan in about 1-2 tsp serving sizes. 5. Cook about 2-3 minutes and then flip pancakes. 6. Cook for an additional 2-3 minutes. 7. Repeat until all batter is gone. 8. Mix together your remaining pumpkin and any sweetener you desire (I used more toffee). 9. Layer each pancake with 1 tsp of the pumpkin mixture. 10. Repeat layers until all pancakes and pumpkin are gone. 11. Smother in syrup or toppings of choice


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