Elevate Your Breakfast Game with Spiced Pumpkin Pancakes

Pumpkin Pancakes © Courtesy of Greenhouse

Smashing news: here we have a spiced squash-themed stack for your year-round pumpkin-spiced pleasure. These pumpkin pancakes, too, can be whizzed up in the blender for quick breakfast activation. If there’s any truth to the adage “You are what you eat,” we’re pretty confident we’re going the way of Cinderella’s carriage by the end of the day.

Spiced Pumpkin Pancakes, easy recipe, leftover pumpkin recipes, greenhouse,
© Courtesy of Greenhouse

Spiced Pumpkin Pancakes

Ingredients
  • 1 cup gluten-free oats
  • ½ cup pumpkin purée
  • ½ tbsp flax meal
  • 1-2 tbs maple syrup (optional)
  • ¾ to 1 cup Greenhouse Almondmilk
  • ½ tsp baking powder
  • ¼ tsp pumpkin pie spice
  • Pinch of cinnamon
  • Coconut oil for frying

Toppings:

  • Maple syrup (naturally)
  • Coconut cream
  • Pumpkin seeds
  • Chia seeds
  • Chopped nuts
  • Whatever you desire
Directions
  1. Blend all the pancake ingredients using a blender or food processor. (Or a gourd old-fashioned bowl + spoon).
  2. Heat some coconut oil in a pan on medium heat.
  3. Once hot enough to sizzle, dollop your mixture into the pan in pancake-sized pools.
  4. Cook until bubbles begin to form, then flip the pancake and cook the other side for about two minutes or until golden.
  5. Once cooked, remove from heat and pile onto a dish. Extra points if you keep this warm in the oven. Repeat until your batter is finished.
  6. Stack onto a plate, then pile on toppings of your choice before serving.
About Greenhouse

Greenhouse is a Canadian organic beverage company that’s making it easier to get your daily dose of healthy greens. With a wide range of cold-pressed juices, plantmilks, lemonades, kombuchas, and more, all packaged in sustainable glass bottles, Greenhouse ensures healthy products of the highest quality. Drinking a big bottle of fruits and vegetables is an easy and efficient way to soak up nutritious, plant-based energy. Much of the produce used in Greenhouse juices are purchased directly from local, organic farms.

They also prioritize “seconds,” the often overlooked, imperfect fruits and vegetables that might otherwise go to waste. By repurposing these misshapen treasures, Greenhouse not only curbs food waste but also contributes to the growth of new crops by returning the fibrous byproducts of their juices back to local farms as nutrient-rich compost. Additionally, the ginger pulp is upcycled into tea used in other products, and other vegetable pulps are upcycled into ready-to-eat food bowls.

Studies have also shown that chemicals used in plastic bottles (even the safest ones) can break down and filter into whatever liquid is being carried—especially when the bottle is exposed to heat or sunlight. That’s why Greenhouse chooses to bottle their delicious drinks in sustainable glass bottles over plastic ones, and use 99.9 per cent plastic-free packaging. When producing drinks filled with healthy greens, as Greenhouse does, it just makes sense to package them in the healthiest way possible.

In the spirit of community and generosity, Greenhouse has gone above and beyond in their commitment to supporting local food banks and food rescue organizations. Last year, in celebration of their eighth birthday, they made a commitment to donate $100,000 worth of beverages to local food banks—and they went above and beyond, with staff also donating their time by volunteering at
Parkdale Foodbank.

By the end of 2022, Greenhouse donated $250,000, more than doubling their goal! Beneficiaries included renowned organizations such as Second Harvest, Richmond Food Bank Society, Food Stash Foundation, Parkdale Community Food Bank, and Vancouver Food Runners.

“The rising cost of food—and particularly of fresh food like fruits and vegetables—has increased food insecurity, and put immense pressure on organizations like these,” Greenhouse shared on their blog. “We are thankful for all of their hard work in rescuing food and providing nutritious meals to the 4.4 million Canadians (1 in 8 households) who are food insecure.”

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