Spiced Pumpkin Pie Pancakes

Pancakes take a little bit more time in the morning, which is why I usually celebrate with a stack on one of my days off work. On the days I do work, I’m an early riser, and so I often go for overnight oats or a bowl of porridge to get my day started. But there really is nothing quite like taking the time to make and devour a huge helping of pancakes! Which is where these pumpkin pie pancakes come in!

I’ve played around with flavours such as cacao, and cinnamon and raisin before, but the time of year and change in seasons provoked me to give these spiced pumpkin pie pancakes a whack! They’re grounding, full of warmth and depth, and naturally sweet from the pumpkin and a little bit of additional brown rice syrup.

This recipe is kept gluten free, as are most of my recipes! Feel free to play around with different types of flour. I find that buckwheat and oat make the most delicious pancakes, sweet and nutty. My other favourite types of flour to use are rice and teff.

The chocolate and tahini sauce that I pair the pumpkin pie pancakes with, is pretty darn fine if I do say so myself. I am quite literally obsessed with tahini, and especially when it is complimented by chocolate. At first I wasn’t sure whether the chocolate and tahini would make a great match for the pumpkin pie pancakes, but the combination worked beautifully together!

Let me know in the comments below whether you loved these as much as I did?! Please also feel free to share any alternatives that you individually came up with too!

Happy brunching!



Yields: 2 people

Time: 30 minutes




The Pumpkin Pancakes:

  • 1 cup GF porridge or jumbo oats
  • 1 cup buckwheat flour
  • 1/2 heaped cup pumpkin puree
  • 1/2 cups coconut milk (carton not canned)
  • 1/4 tsp. Himalayan salt
  • 1 tsp. ground ceylon cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground all spice
  • 2 tbsp. brown rice syrup
  • 2 tsp. baking powder

The Chocolate & Tahini Sauce:

  • 3 tbsp. raw cacao powder
  • 2 tbsp. tahini
  • 1 – 2 tbsp. brown rice syrup (depending on how sweet you like it)
  • Pinch of Himalayan salt
  • Coconut milk (to reach desired sauce consistency)


  • 1 poached pear (+ 1/2 tsp. coconut oil)
  • 10 Blackberries
  • 2 tsp. Chia seeds
  • 2 tsp. Hemp seeds
  • 2 tsp. Pumpkin seeds
  • 1 tsp. desiccated coconut
  • 1 tsp. black sesame seeds




Pumpkin Pancakes:

  • Place all of the ingredients into a high speed blender (I use a vitamix), and blitz on a medium speed for 30 seconds. Turn the machine off, scrape down the sides with a spatula, and blitz on a high speed until you meet a smooth and thick batter consistency.


  • Heat 1/4 tsp. coconut oil in a frying pan per round of pancakes. Scoop a portion of the batter out into a dessert sized spoon, and repeat this until all of the batter is used up. Keep your gas or induction hob on a low to medium heat, and allow the pancakes about 2 minutes either side. As the pan heats up over time, the pancakes may need less cooking time.


  • Set aside each round of pancakes on a plate, and if you’d like to keep them warm, pop them in a preheated oven on the lowest temperature (so that the pancakes don’t dry out).


Chocolate & Tahini Sauce:

  • In a medium sized bowl, mix together all of the ingredients for this sauce (starting with 3 tbsp, coconut milk). Slowly add more coconut milk to reach your desired consistency. I only used 1 tbsp. of brown rice syrup because I think the coconut milk gives the sauce a natural sweetness, but test your taste buds and add another if you prefer it even sweeter.



  • To prepare your poached pears, peel and cut in half. Heat up 1/4 tsp coconut oil in a frying pan, and poach the pears on both sides until it starts to go golden brown.


  • Half the pancakes over two plates, and stack them up on top of each other.


  • Top first with the sauce, then with the poached pear halves, and then creatively sprinkle the various seeds and condiments over your plate, finishing off with the blackberries!