Fluffy Vegan Pumpkin Pancakes | #ratingval# from #reviews# reviews | |
Prep time: 10 Mins
Cook time: 10 Mins
Yields: 10 Pancakes
The orange hue of these pumpkin pancakes without eggs will give a bright start for any gloomy day. Go ahead and use sweet potato puree if that's all you have. Mix in some (vegan) chocolate chips or cranberries to make it even more special.
- 1 and 1/2 cups whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1 and 1/2 teaspoons white sugar
- 1/4 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 1 and 1/2 to 2 cups almond milk
- 1/2 cup canned pumpkin
- 1/4 cup melted coconut oil
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips or cranberries/any other fruit
- flour - whole wheat pastry flour
- cinnamon - pumpkin pie spice
- almond milk - any non-dairy milk or dairy milk for non-vegans
- canned pumpkin - sweet potato puree, applesauce, mashed bananas
- coconut oil - any other oil
- In a large bowl combine together the dry ingredients.
- In another small bowl stir together the wet ingredients except for water.
- Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
- Meanwhile heat a griddle/pan.
- When the pan is hot enough, scoop out 1/4th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.
- If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.
Calories: 138
Total Fat: 8.0g
Saturated fat: 6.5g
Unsaturated fat: 1.5g
Cholesterol: 0mg
Total Carbohydrate: 14.9g |
Sugars: 1.9g
Dietary Fiber: 2.7g
Protein: 2.4g
Sodium: 6mg
Potassium: 242mg |