Vegan Pumpkin Pancakes
Servings: 6 servings
Fluffy vegan pumpkin pancakes made with whole wheat flour, a flax egg and a full cup of pumpkin, with just 2 tablespoons of maple syrup in the whole batch. About 7 grams of protein and 7 grams of fiber per serving, and they freeze beautifully.
Equipment
- stove
Ingredients
- 2 cup whole wheat flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp sea salt, unrefined
- 2 cup almond milk unsweetened
- 1 cup pumpkin puree
- 2 tbsp ground flaxseed soaked in 6 Tbsp water
- 2 tbsp pure maple syrup plus more for serving
- 1 tbsp vegan butter melted, plus more for cooking and serving
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.
- Leftovers can be stored in the fridge up to 5 days.
- These can easily be frozen once completely cooled. Store in for up to 3 months.
Nutrition
Serving: 2pancakes, Calories: 209kcal, Carbohydrates: 39g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 534mg, Potassium: 269mg, Fiber: 6g, Sugar: 6g, Vitamin A: 6449IU, Vitamin C: 2mg, Calcium: 260mg, Iron: 3mg
