Description
These Whole Wheat Pumpkin Pancakes are a delicious and healthy breakfast option that is both egg and dairy-free. Made with pumpkin puree, warm spices, and whole wheat flour, these pancakes are fluffy, flavorful, and perfect for a cozy morning. Topped with vegan whipped cream, maple syrup, and pecans, they make a satisfying plant-based treat.
Ingredients
Scale
Pancake Batter
- 1 cup pumpkin puree
- 3/4 cup plant milk
- 1/2 cup water
- 2 tbsp applesauce
- 2 tbsp agave or maple syrup
- 1.5 tsp vanilla extract
- 1.5 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1.5 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
Toppings
- Chopped pecans
- Vegan whipped cream
- Pure maple syrup
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave or maple syrup, and vanilla extract until thoroughly blended to create a smooth mixture.
- Add Dry Ingredients: Sift whole wheat flour, baking powder, sea salt, and all the spices (cardamom, cinnamon, ginger, nutmeg) into the wet ingredients. Stir gently with a fork or large spoon until the batter is creamy and well combined without overmixing.
- Preheat Skillet: Spray a non-stick skillet or griddle with cooking oil. Heat over medium-high heat for 2 minutes to ensure the surface is hot and ready for cooking the pancakes.
- Cook Pancakes: Using a ladle or 1/3 cup measuring cup, pour batter onto the hot griddle. Cook until bubbles start to form on the surface, then carefully flip and cook the other side until golden brown, about 2-3 minutes per side. Repeat with remaining batter.
- Serve and Garnish: Load pancakes onto a plate and top with chopped pecans, vegan whipped cream, and a drizzle of pure maple syrup for an extra burst of flavor and texture.
Notes
- Use gluten-free whole wheat flour if you prefer a gluten-free option.
- Ensure your plant milk is unsweetened to control sugar levels.
- Adjust spices to taste if you prefer a stronger or milder pumpkin spice flavor.
- For fluffier pancakes, avoid overmixing the batter.
- Serve immediately for best texture, or keep warm in a low oven while finishing the batch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 82 kcal
- Sugar: 5 g
- Sodium: 107 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
