Description
Delight in these wholesome Whole Wheat Pumpkin Pancakes that are completely egg and dairy-free, making them perfect for vegan diets and those with allergies. Packed with warm spices like cinnamon, cardamom, and nutmeg, these fluffy pancakes have a delightful autumnal flavor. Made with pumpkin puree and whole wheat flour, they offer a nutritious breakfast option that’s both comforting and satisfying. Ideal for topping with vegan whipped cream, maple syrup, and crunchy pecans for an added touch of indulgence.
Ingredients
Scale
Main Ingredients
- 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 the pumpkin puree, plant milk, water, applesauce, agave or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift the whole wheat flour, baking powder, sea salt, cardamom, cinnamon, ground ginger, and nutmeg into the wet ingredients. Stir gently with a fork or large spoon until the batter is creamy and free of lumps.
- Preheat Skillet: Lightly spray a non-stick skillet or griddle with cooking oil. Heat it over medium-high heat for approximately 2 minutes to ensure the surface is hot enough for cooking the pancakes evenly.
- Cook Pancakes: Using a ladle or 1/3 cup measuring cup, pour batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, then carefully flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve and Garnish: Stack the cooked pancakes on a plate and top with your favorite toppings such as vegan whipped cream, pure maple syrup, and chopped pecans for added texture and flavor.
Notes
- Ensure your plant milk is unsweetened for better control over sweetness.
- Adjust maple syrup or agave quantity based on your preferred sweetness level.
- Use a non-stick skillet for easy flipping and minimal oil usage.
- These pancakes freeze well; stack and separate with parchment paper for easy portions.
- For extra fluffiness, 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
