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Sweet Potato Pumpkin Spice Pancakes

It's the most wonderful time of the year! Some may say that applies to Christmas and December, but for me, October is the best. Halloween, lattes, scary movies, cooler weather (unless you are boiling alive in Texas like me), and all the pumpkin spice you can stand! Once again, I partnered with Organifi to create a recipe using their incredible turmeric and reishi infused Organifi Gold. When I say Organifi specializes in superfoods, I'm not kidding. The Organifi gold is dairy free, soy free, gluten free, keto friendly, USDA organic, and 100% vegan! If that wasn't enough, it also improves your sleep, soothes muscles, and supports joint health.

I started thinking that a delicious way to enjoy this superfood at the start of the day would be in pancake form. Paired with roasted pears and sweet potatoes, this pumpkin spice pancake recipe is sure to be a must-have on your breakfast menu!


1 1/2 Cups of flour

3 1/2 Tsp of baking powder

1 Tsp salt

1 1/2 Tbs sugar

1 1/4 Cups of milk

1 egg

3 1/2 Tbs butter melted

1 1/2 Tsp vanilla extract

1/2 Cinnamon

2 Tbs Organifi Gold

2 pears

1/2 sweet potato

Step one - Mix all dry ingredients together and combine with wet ingredients. Whisk together until smooth. Note: Mix the melted butter into the dry ingredients last to avoid it solidifying with the chilled wet ingredients.

Step two - Prepare pancakes on a non-stick skillet to avoid tearing and set aside. Optional: When stacking pancakes add a small slice of butter or a drizzle of honey to keep them nice and moist.

Step three - Chopped up two pears and half of a sweet potato. toss both in a sprinkle of sugar and cinnamon. Top with butter and put in the oven at 375 degrees to roast until soft. Note: Be careful not to toss the pears too much as they can easily get mushy.

Step four - Arrange your pancakes on a plate and top with the pear and sweet potato mixture. Drizzle with syrup and enjoy!!

Want more delicious recipes? Check out my food page!

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