Vegan Pumpkin Pancakes
Servings: 4 servings
Looking for a fun, fall-inspired breakfast dish that your friends and family will love? These vegan pumpkin pancakes are sure to fit the bill! Not only are these whole grain pancakes absolutely scrumptious, but the pumpkin adds a healthy dose of fiber, vitamin A and beta-carotene.
Equipment
- stove
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice see notes for homemade version
- ½ tsp sea salt
- 2 cups almond milk unsweetened
- 1 cup pumpkin puree
- 2 tbsp flaxseed meal soaked in 6 Tbsp water
- 2 tbsp maple syrup plus more for serving
- 1 tbsp vegan butter melted, plus more for cooking and serving
- ¼ cup homemade protein powder optional
Instructions
- Whisk flour, baking powder, Pumpkin Pie Spice and sea salt together in a large mixing bowl and set aside.
- In a separate mixing bowl, whisk milk, pumpkin puree, flaxseed mixture, 2 tablespoons maple syrup and 1 tablespoon melted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should have a few lumps and not be completely smooth. If the batter is too thick, thin out with a little more milk.
- Heat a nonstick griddle or skillet over medium-high heat. Add a little butter to the pan and spread it evenly. Ladle about 1/3 cup of the batter onto the heated, butter griddle or pan. If you can fit more than 1 pancake in the pan at a time, then go for it.
- Cook 1-2 minutes or until bubble start to form on the top side of the pancakes. Flip carefully then cook another 1-2 minutes, or until cooked through.
- Repeat step 4 until all the batter has been cooked.
- Serve with coconut whipped cream, vegan butter, maple syrup and/or candied pecans.
Notes
- Swap whole wheat flour with the flour of your choice.
- Swap almond milk with any dairy-free milk.
- Serve with coconut whipped cream, vegan butter, sweetened cashew cream, and/or candied pecans.
- For extra protein add in 1 serving of my protein powder recipe and omit 1/4 cup of the flour.
- Leftovers can be stored in the fridge up to 5 days.
- These can easily be frozen once completely cooled. Store in freezer-safe silicone bag for up to 3 months.
- Homemade Pumpkin Pie Spice: mix 1/4 cup cinnamon, 3 tbsps ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground allspice and 1/4 tsp ground cardamom in a small jar. Use in a variety of baked goods, smoothies, pancakes, oatmeal... everything. Toss some in your coffee if that's your thing.
Nutrition
Calories: 293kcal, Carbohydrates: 58g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 778mg, Potassium: 402mg, Fiber: 10g, Sugar: 9g, Vitamin A: 9540IU, Vitamin C: 3mg, Calcium: 389mg, Iron: 4mg