Pumpkin Cornbread Pancakes with Pumpkin Sauce

Prep Time

10 minutes

Prep Notes

When added to baked goods, pumpkin adds a sweet yet earthy flavor. In these pancakes, they marry perfectly with cornbread. 

Cooking Time

10 minutes


Two servings


For the Sauce:

1/4 cup raw cashews
1/2 onion chopped fine
2 cloves garlic
1/2 cup organic pumpkin puree 
1/4 cup water
1/2 cup almond milk
1/4 t nutmeg
1/2 t ground sage

For the Pancakes

1/3 cup corn meal
2 T gluten-free all-purpose flour, or brown rice flour
1/4 cup organic pumpkin pure
1/2 t baking soda
1/2 t baking powder
1 t coconut oil, melted
1 t cane sugar
1 egg
1/2 cup almond milk

olive oil for cooking


Microwave a small glass of water until boiling. Add the cashews and let soak for at least 15 minutes.

In a skillet, add a little olive oil and warm over a medium-low heat. Add the onion and sautee until soft, about five minutes. Add the garlic and stir. Remove about 2 T (a scoop), and set aside. Add the pumpkin and the water to deglaze the pan. Add the milk and stir. Add this pumpkin mixture to a blender with the spices and soaked cashews. Blend until creamy.

In a small mixing bowl, add all pancake ingredients and stir until just combined. Re-warm the skillet on low heat. Add a little olive oil. Once warmed, add pancake batter by the quarter-cup fulls (about two to three pancakes to the pan at a time). Cook on one side for about five minutes, and flip. Cook for about three minutes more. 

Repeat with remaining batter.

Top pancake stacks with cream sauce and chow down!

(There will be leftover cream sauce! But that's not a big deal, is it?)