Description
These Whole Wheat Pumpkin Pancakes are a flavorful, egg and dairy-free breakfast option featuring warm spices and wholesome ingredients. Made with pumpkin puree, whole wheat flour, and plant-based milk, they offer a moist texture and comforting fall-inspired flavors. Perfectly topped with vegan whipped cream, pecans, and pure maple syrup, they make a delicious and nutritious start to your day.
Ingredients
Scale
Pancake Batter
- 1 cup pumpkin puree
- 3/4 cup plant milk (e.g., almond, soy, oat)
- 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 ground 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 the pumpkin puree, plant milk, water, applesauce, agave syrup, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Sift the whole wheat flour, baking powder, sea salt, cardamom, cinnamon, ground ginger, and nutmeg into the wet mixture. Stir gently with a fork or large spoon until the batter is creamy and evenly blended.
- Preheat Skillet: Spray a non-stick skillet or griddle with cooking oil. Heat it over medium-high heat for about 2 minutes to ensure it’s properly warm for cooking the pancakes.
- Cook Pancakes: Using a ladle or 1/3 cup measuring cup, pour the batter onto the heated skillet to form pancakes. Cook until bubbles begin to form on the surface, then carefully flip and cook the other side until golden brown, about 2-3 minutes per side. Repeat this process for all the batter.
- Serve and Garnish: Place the cooked pancakes on a plate and top with your favorite toppings such as chopped pecans, vegan whipped cream, and pure maple syrup. Serve warm and enjoy.
Notes
- Ensure the skillet is properly heated to prevent pancakes from sticking.
- Use fresh spices for the best flavor intensity.
- Applesauce replaces eggs to help bind the batter in this vegan-friendly recipe.
- You can substitute plant milk with any dairy-free alternative like almond, soy, or oat milk.
- Adjust sweetness by varying the amount of agave or maple syrup in the batter.
- For fluffier pancakes, avoid overmixing the batter once dry ingredients are added.
Nutrition
- Serving Size: 2 pancakes
- Calories: 82 kcal
- Sugar: 5 g
- Sodium: 107 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
