Description
Delicious and wholesome whole wheat pumpkin pancakes that are both egg and dairy-free, perfect for a cozy breakfast or brunch. These fluffy pancakes are flavored with warm spices like cinnamon, cardamom, and nutmeg, and are naturally sweetened with agave or maple syrup. Topped with vegan whipped cream, maple syrup, and chopped pecans, they offer a comforting, nutritious start to your day.
Ingredients
Scale
Pancakes
- 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 the mixture is smooth and thoroughly blended.
- 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 becomes creamy and evenly combined, taking care not to overmix.
- Heat the skillet: Spray a non-stick skillet or griddle with cooking oil and heat it over medium-high heat for about 2 minutes to ensure it’s evenly hot before cooking the pancakes.
- Cook pancakes: Using a ladle or measuring cup, pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, then carefully flip and cook the other side until golden brown, about 2 to 3 minutes per side. Repeat this process until all the batter is used.
- Serve and top: Plate the pancakes and add desired toppings like vegan whipped cream, pure maple syrup, and chopped pecans for extra flavor and texture.
Notes
- You can substitute plant milk with any non-dairy alternative like almond, oat, or soy milk.
- For extra fluffiness, ensure your baking powder is fresh and properly measured.
- Adjust the consistency of the batter by adding a little more water or plant milk if it seems too thick.
- Use a non-stick skillet or griddle to avoid sticking and reduce the need for excess oil.
- The spice quantities can be adjusted based on personal preference for warmth and intensity.
Nutrition
- Serving Size: 2 pancakes
- Calories: 82
- Sugar: 5g
- Sodium: 107mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
