Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Pancakes

Pumpkin Pancakes

  • Author: Eric
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Plant-Based, Gluten Free (if using gluten-free flour)

Description

These Pumpkin Pancakes are a warm, comforting breakfast option made with plant-based ingredients and a cozy blend of cinnamon, nutmeg, and cloves. Fluffy and tender with rich autumn flavors, they are perfect for family mornings and can be easily adapted for various dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder (natural)
  • 1/2 teaspoon baking soda (natural)
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (natural)
  • 1/2 teaspoon nutmeg (natural)
  • 1/4 teaspoon cloves (natural)

Wet Ingredients

  • 3/4 cup pumpkin puree (natural)
  • 3/4 cup plant-based milk
  • 2 tablespoons maple syrup (natural)
  • 2 tablespoons neutral oil (vegetable or coconut)

Natural Gelling Agent

  • 1 tablespoon natural gelling agent (e.g., flaxseed meal or alternative) mixed with 3 tablespoons water

Instructions

  1. Prepare the Natural Gelling Agent: Combine 1 tablespoon of natural gelling agent with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. This will serve as a plant-based binder for the pancakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to ensure the spices are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, plant-based milk, maple syrup (natural), neutral oil, and the thickened natural gelling agent until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently fold together until just combined. Avoid overmixing to keep the pancakes fluffy and tender.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Pour small rounds of batter onto the skillet. Cook until bubbles form on top, then flip and cook the other side until golden brown.
  6. Serve Warm: Stack the pancakes, drizzle with maple syrup (natural), and add your favorite toppings such as powdered sugar (natural), toasted pumpkin seeds, or plant-based yogurt.

Notes

  • Use freshly ground cinnamon and nutmeg for a more vibrant flavor.
  • Fold batter gently to avoid dense pancakes and keep them airy.
  • Allow the batter to rest for 5 minutes before cooking to hydrate the flour and natural gelling agent.
  • Cook pancakes over medium heat for even cooking without burning.
  • Use a non-stick pan to minimize oil use and ensure easy flipping.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Pumpkin pancakes, plant-based pancakes, autumn recipe, vegan breakfast, gluten-free pancakes

Find it online: https://smartmealsguide.com/pumpkin-pancakes/