Healthy Pumpkin Pancakes

Pumpkin Pancakes. These are just sinfully delicious!

DSC_0089

Topped with a bit a vegan ice cream, these taste like eating a slice of pumpkin pie for breakfast.

DSC_0088

Healthy Pumpkin Pancakes

Adapted from Food.com

  • 1 1/4 cups whole wheat flour
  • 2 tbsp agave nectar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2 tbsp vegan butter, melted
  • 1 flax egg ( 1 tbsp ground flax+ 3 tbsp warm water= 1 flax egg)
  • 1/4 cup + 2 tbsp pumpkin puree

In a small bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and sea salt together until combined.

DSC_0077

In a medium-large sized bowl, mix together the milk, pumpkin, agave, melted butter and flax egg.

DSC_0078

Slowly add the dry ingredients into the wet ingredients and stir until combined. If you find the batter is too runny, add a little more flour.

DSC_0079

On a medium-sized pan, grease the pan with either coconut oil or vegan butter.

Pour the batter onto the pan and cook pancakes for 3-5 minutes per side.

DSC_0080

 

DSC_0081

Once fully cooked, serve with your favourite toppings.

DSC_0085

 

DSC_0086

I still strongly suggest ice cream 🙂

DSC_0088

This recipe should make about 8 medium-sized pancakes.

Nutrition information per pancake:

  • Calories: 117
  • Fat: 3.7g
  • Sodium: 224.8mg
  • Carbohydrates: 19.7g
  • Fiber: 3.2g
  • Sugar: 4.4g
  • Protein: 2.9g

Have a great Monday!

 

Advertisements

4 thoughts on “Healthy Pumpkin Pancakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s