Vegan Pumpkin Pancakes [Whole Wheat]
User Reviews
5
Vegan Pumpkin Pancakes [Whole Wheat]
Description
Vegan Pumpkin Pancakes [Whole Wheat] use a combination of whole wheat flour and pumpkin puree to impart hearty flavor and a moist crumb. Ground cinnamon, ginger, nutmeg, and cloves provide a warm spice profile reminiscent of traditional pumpkin pie. The soy milk is combined with apple cider vinegar to produce a slight curdle, introducing acidity and tenderness typically provided by buttermilk or eggs.
The batter is mixed just until combined, leaving some lumps to maintain a light texture. The pancakes are cooked on a preheated, hot griddle without oil, requiring careful temperature control to prevent sticking and ensure a golden crust. Bubbles appearing on the surface indicate readiness to flip, after which the pancakes finish cooking until golden on both sides.
Serve these pancakes topped with chopped pecans, banana slices, berries, or a drizzle of maple syrup. They make a wholesome breakfast or brunch option, with flexibility to swap pumpkin for other pureed vegetables like sweet potato or butternut squash. Leftovers store well in the refrigerator for a few days or freeze for longer storage, making them convenient for meal prep.
Use pumpkin pie spice as a substitute if you lack individual spices.Mix the batter gently; some lumps are fine to keep pancakes fluffy.Ensure the griddle is hot before cooking to prevent sticking without oil.Pureed sweet potato or butternut squash can replace pumpkin.Store leftovers refrigerated for 2-3 days or freeze cooled pancakes for up to 1 month.
Ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ⅓ cup pumpkin puree
- 2 tablespoon maple syrup
- 2 tablespoon applesauce unsweetened
- 1 teaspoon vanilla
Instructions
- Preheat your griddle and then in a small bowl, combine the soy milk and apple cider vinegar. Set aside to let it curdle.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Once mixed, add the pumpkin puree, maple syrup, apple sauce, vanilla, and now curdled milk. Mix until combined, without over mixing.
- Drop about ¼ cup worth of your batter onto your hot griddle, leaving plenty of space between each pancake.
- Cook until small bubbles have formed on the surface of your pancakes and the edges are golden brown, approx 5-6 minutes. Then flip and cook for another 3-5 minutes until golden brown.
- Serve with chopped pecans, sliced banana, maple syrup, blueberry chia jam, or berries.
Notes
- Replace individual spices with 2 teaspoons of pumpkin pie spice if preferred.
- Do not overmix the batter; lumps are acceptable to keep pancakes tender.
- Preheat a hot griddle to avoid sticking since the recipe doesn't use oil.
- Sweet potato or butternut squash puree are suitable alternatives to pumpkin.
- Refrigerate leftovers for 2-3 days or freeze for up to one month after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 124" pancakes
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 1Pancake | |
| Calories | 64cal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 115mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1104IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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