Description
Delight in these wholesome Whole Wheat Pumpkin Pancakes, a perfect egg and dairy-free breakfast option bursting with warm spices like cinnamon, cardamom, and nutmeg. Made with pumpkin puree and whole wheat flour, these pancakes are moist, flavorful, and topped with vegan-friendly toppings such as pecans, whipped cream, and pure maple syrup for a cozy start to your day.
Ingredients
Units
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
- Prepare Wet Ingredients: In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave or maple syrup, and vanilla extract until thoroughly combined and smooth.
- Combine Dry Ingredients: Sift 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 well combined, avoiding overmixing.
- Preheat Skillet: Spray a non-stick skillet or griddle with cooking oil. Heat the skillet over medium-high heat for about 2 minutes to ensure it’s hot enough for cooking pancakes.
- Cook Pancakes: Using a ladle or 1/3 cup measuring cup, pour batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then carefully flip and cook the other side until golden brown, about 2-3 minutes. Repeat until all batter is used.
- Serve with Toppings: Transfer pancakes to a plate and top with your favorite toppings such as chopped pecans, vegan whipped cream, and pure maple syrup. Serve warm and enjoy!
Notes
- For fluffier pancakes, avoid overmixing the batter; some lumps are fine.
- Use oil spray or a small amount of coconut oil to prevent sticking.
- Feel free to substitute spices to suit your taste preferences.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.
- Adjust the amount of plant milk to achieve desired batter consistency.
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
