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 6 grams of fiber per serving, and they freeze beautifully.
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
- Stir together the ground flaxseed and water and set aside to thicken. Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.
- In a separate bowl, whisk the almond milk, pumpkin puree, flaxseed mixture, maple syrup and melted vegan butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should still have a few lumps. If it's too thick, thin it with a little more almond milk.
- Heat a nonstick griddle or skillet over medium-high heat and spread a little vegan butter over the surface. Ladle the batter onto the griddle, cooking as many pancakes at a time as will fit.
- Cook until bubbles form on top, 1 to 2 minutes. Flip carefully and cook until cooked through, 1 to 2 minutes more. Repeat with the remaining batter, adding more butter as needed.
- Serve with more vegan butter and maple syrup.
Notes
- Gluten-Free: A 1:1 gluten-free flour blend works in place of the whole wheat flour. You may need to adjust the milk to get the right batter consistency.
- Milk Swaps: Any unsweetened dairy-free milk works in place of the almond milk.
- Toppings: Serve with coconut whipped cream, sweetened cashew cream or candied pecans.
- Freezing: Leftovers keep in the fridge for up to 5 days. To freeze, cool completely and store in a freezer bag for up to 3 months; reheat in a toaster or skillet.
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
