Pumpkin Pancakes. These are just sinfully delicious!
Topped with a bit a vegan ice cream, these taste like eating a slice of pumpkin pie for breakfast.
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.
In a medium-large sized bowl, mix together the milk, pumpkin, agave, melted butter and flax egg.
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.
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.
Once fully cooked, serve with your favourite toppings.
I still strongly suggest ice cream 🙂
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!