Vegan Pumpkin Pancakes
These vegan protein pancakes are thick, fluffy, and packed with warm pumpkin spice and cinnamon flavors. You'll be craving this healthy breakfast recipe all Fall and winter long!
Servings: 2 servings
Ingredients
- 1 cup flour (120g) (or try these Keto Pancakes)
- 1/4 cup protein powder (32g) or additional flour
- 2 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/8 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 2/3 cup pumpkin puree (160g)
- 1/2 cup nondairy milk or water (120g), or more as needed
- 2 tsp apple cider vinegar (10g)
- 1 tbsp oil or almond butter (12g), or additional pumpkin puree
- 2 tbsp pure maple syrup (30g) or sweetener of choice
Instructions
- The recipe works well with spelt, oat, or gluten free or white all purpose flour.
- 1. Whisk dry ingredients in a large measuring cup or bowl.
- 2. Stir in liquid ingredients until just evenly mixed. If you prefer thinner pancakes, add a little more water to thin out the batter as needed.
- 3. For vegan pumpkin pancakes with a fluffier texture, let the pancake batter sit ten minutes to thicken. Otherwise, proceed with the next step right away.
- 4. Grease a nonstick skillet or pancake griddle, and turn the heat to medium.
- 5. After a minute or so, test the pan by adding a drop of water to the center. If the droplet sizzles, the pan is ready.
- 6. Ladle small scoops of batter (about 2-3 tablespoons each) onto the heated surface, leaving room between each. Use a spoon or spatula to level the batter so the centers are not taller than the sides. This step will help with even cooking.
- 7. Once the edges begin to look dry, slowly flip each pumpkin pancake. Let cook an additional minute or until lightly golden and cooked through.
- 8. Re-grease the skillet between each batch of pancakes.
- 9. Serve hot, topped with pure maple syrup and vegan butter or other toppings of choice.
- 10. Refrigerate or freeze any leftover pancakes in a covered container, and reheat before enjoying.
Video
Notes
Need a way to use up canned pumpkin? Make a Healthy Pumpkin Pie.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 40g | Protein: 21.8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1g | Sodium: 420mg | Potassium: 428mg | Fiber: 10.5g | Sugar: 3g | Vitamin A: 3150IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg