Healthy Pumpkin Pancakes (vegan)
Break up your breakfast routine with these light and fluffy golden whole grain pancakes featuring pure pumpkin. Perfect for an autumn breakfast, brunch, or dinner. Delicious served with pure maple syrup.
Equipment
- stove or griddle
Ingredients
- ¾ cup pure packed pumpkin*
- 1¾ cups unsweetened plant milk**
- 2 Tbsp lemon juice or ACV
- 1 Tbsp maple syrup
- 1 Tbsp pure vanilla extract
- 2 cups white whole wheat flour***
- 2 Tbsp baking powder
- 2 tsp pumpkin pie spice****
- Spray oil or vegan butter for griddle optional
Instructions
- Preheat electric griddle to 325 degrees Fahrenheit.
- In a large bowl, combine the almond milk, pumpkin, lemon juice, maple syrup, and vanilla. Set aside.
- In a separate bowl, whisk together the flour and baking powder.
- Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5 minutes.
- Using a 1/3 cup measuring cup, scoop batter and pour a portion onto the hot griddle.
- Allow to cook until the edges are dry and bubbles form on the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown.
- Remove from the griddle.
- Serve with fresh fruit, vegan butter, and/or pure maple syrup.
Notes
* If you wish to use fresh homemade pumpkin purée, be sure it’s similar to the consistency of canned pure packed pumpkin, or adjust the amount of plant milk used.
** You may use any unsweetened non-dairy milk for these pancakes. If using sweetened vanilla flavored plant milk, omit the maple syrup and vanilla.
*** I like using white whole wheat flour or spelt flour. But you can use almost any kind of flour, including a quality gluten-free baking blend.
**** If you don’t have pumpkin pie spice (like me), combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a dash of cloves. This will make the 2 teaspoons of pumpkin pie spice used in this recipe.
** You may use any unsweetened non-dairy milk for these pancakes. If using sweetened vanilla flavored plant milk, omit the maple syrup and vanilla.
*** I like using white whole wheat flour or spelt flour. But you can use almost any kind of flour, including a quality gluten-free baking blend.
**** If you don’t have pumpkin pie spice (like me), combine 1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a dash of cloves. This will make the 2 teaspoons of pumpkin pie spice used in this recipe.