Pumpkin Pancakes Recipe (Healthy & Whole Wheat)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
-
Servings
10 Pumpkin Pancakes
-
Calories
139 kcal
-
Cuisine
American, International
Pumpkin Pancakes Recipe (Healthy & Whole Wheat)
Report
Soft, and fluffy, this healthy Pumpkin Pancakes Recipe is made with whole wheat flour and without eggs. Real pumpkin puree, almond milk and other plant based ingredients make these flapjacks naturally vegan. These kid-friendly pancakes are perfect for either a weekday fall breakfast or a lazy weekend brunch.
Share:
Ingredients
Dry ingredients
- 1 cup whole wheat flour - 120 grams
- 2 tablespoons raw sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg or ground nutmeg
- 2 pinches ground dry ginger
- 1 pinch salt
- 1 teaspoon baking powder
Wet ingredients
- ½ cup pumpkin puree - homemade or canned, for canned puree, read point no 2 in notes below
- 1 to 1.25 cups almond milk
- ½ teaspoon vanilla extract - can add ¼ teaspoon vanilla essence, optional
- 1 tablespoon sunflower oil - can use melted coconut oil or any neutral tasting oil
for pan frying
- 4 to 5 tablespoons sunflower oil - as required
for serving
- 2 to 3 tablespoons maple syrup
- fruits or berries - seasonal or fresh or frozen, as required
Instructions
Making batter
- In a mixing bowl take all the dry ingredients and mix them well with a whisk
- Add the wet ingredients.
- Mix very well with a whisk.
Cooking pancakes
- Heat a cast iron skillet or pan on medium heat. Reduce the heat to low and spread 1 to 2 teaspoons oil on the skillet.
- Pour ⅓ to ½ cup of batter. Do not spread as the batter will spread on its own.
- Cook one side of the pancakes till golden on low to medium-low heat.
- Flip and cook the second side till golden.
- Remove and keep aside. Make all pancakes this way.
- Serve them hot or warm drizzled with maple syrup or any berry sauce or fruit sauce of your choice and some fresh fruits or berries.
Notes
- Consistency of the batter: If the batter looks thick, add a few tablespoons of almond milk. If it becomes thin, add 1 to 2 tablespoons whole wheat flour. The pancake batter has a flowing medium consistency.
- Canned Pumpkin Puree: When using canned pumpking puree, reduce the sugar and increase the almond milk. As canned pumpkin purees are a tad more sweeter and thicker than homemade puree.
- Sweetener: You can easily substitute raw sugar in the recipe with any sweetener like maple syrup or brown sugar or palm sugar or coconut sugar.
- Oil: In the pumpkin pancake batter and for pan-frying, add a neutral tasting oil so that the after taste of oil is not felt. You can even use melted butter (dairy or vegan) in place of sunflower oil in the recipe.
- Flavorings & Spices: Add your favorite flavorings and spices. I have added a mix if cinnamon, ginger, allspice, nutmeg and also vanilla. You can easily skip these spices or add your own mix or add ½ to 1 teaspoon of pumpkin spice blend.
- Milk options: The pancake is batter is made with almond milk which can be substituted with lite coconut milk or soy milk or oats milk. For a vegetarian pancake, you can add dairy milk.
- Skillet: For making pancakes or fritters, a cast iron skillet or griddle works best. Though you can use a good heavy steel pan or even a non-stick pan. Whichever pan you use, make sure that the pan is seasoned so that the pancakes do not stick on it.
- Scaling: The recipe can be halved or doubled to make for more servings.
Nutrition Information
Show Details
Serving
1pumpkin pancake
Calories
139kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
39mg
(2%)
Potassium
129mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1942IU
(39%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
1mg
(1%)
Vitamin E
3mg
Vitamin K
3µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
7µg
Iron
1mg
(6%)
Magnesium
21mg
Phosphorus
76mg
Zinc
1mg
Nutrition Facts
Serving: 10Pumpkin Pancakes
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1pumpkin pancake | |
| Calories | 139kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 39mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1942IU | 39% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 21mg | 5% |
| Phosphorus | 76mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
