These pumpkin pancakes are the perfect way to satisfy your breakfast sweet tooth in an energizing and healthy way. They’re oil-free, unrefined, and naturally sweetened!
Easy, lean, Pumpkin pancakes
These vegan pumpkin pancakes taste super indulgent and rich, but are actually pretty lean and nutritious. Whole wheat flour ups the fiber content with complex carbohydrates to power your body throughout the day. Maple syrup acts as a natural sweetener in place of sugar and pumpkin adds depth to the batter without the need for oil or butter.
It’s like dessert for breakfast but in the healthiest way possible. (and the easiest too!) Not to mention, it embraces all the glorious flavors of fall.
Nutmeg, cinnamon, maple, and pumpkin!
It’s a healthy breakfast recipe I’ve been having pretty much everyday this fall. Well, at least every day my 3 year old begs for pancakes. She’s got quite the sweet tooth!
Pro tips for the best pancakes ever
Just some notes to keep in mind before you start making this recipe:
- This is an oil free pancake batter. Without oil, it tends to want to stick a bit more than usual. Be prepared to use a nonstick pan and nonstick spray between each pancake you cook. Give the pancake ample time to cook on the first side before trying to flip it over.
- Don’t over mix it. This will keep the batter from being overworked and turning into stiff, rubbery pancakes.
- Let the pan fully heat up before use. Give your pan at least 3 – 5 minutes over medium heat before pouring out your first pancake. Wait until the pancake is coated with tiny bubbles before flipping it over to cook the other side.
Overall, making pancakes isn’t rocket science, and odds are you’re already a pro at it. These ones just take a teensy bit more effort and attention to prevent them from sticking, but really it’s all the same.
How to make pumpkin pancakes
Start by mixing the milk, apple cider vinegar, maple syrup, and vanilla together in a small bowl. Set this aside for at least 5 minutes so it can clabber. (clabbering = curdling the milk)
Next, in a large bowl mix together the whole wheat flour, baking powder, baking soda, salt, and spices. Then, add the pumpkin puree to the bowl, and fold it in using a rubber spatula. Once the pumpkin is fully incorporated, you’ll be left with a wet pasty dough.
Using the spatula at first and switching to a whisk as the batter loosens up, slowly add the milk mixture into the pumpkin + flour mixture. Stop as soon as the batter comes together. Do not over mix.
To cook the pancakes, heat a large nonstick skillet over medium heat and coat it with nonstick spray. Once the pan is hot, add the batter 1/4 cup at a time to the center of the pan. Cook the pancake for 3 – 5 minutes on each side, or until bubbles coat the surface before the first flip. (Pancakes are very easy to burn, so keep an eye on them during the whole process.)
Respray the pan with nonstick spray between each pancake. If you are having trouble flipping the pancake, it helps to use a thin flipper spatula to loosen up all the edges of the pancake gradually before trying to flip it.
Tasty ways to serve these pancakes
You can serve vegan pumpkin pancakes in so many different ways! Try some delicious coconut whipped cream with a drizzle of maple syrup and some crispy crunchy pecans on top. Even just some maple syrup tops these perfectly.
However you top your pancakes, I want to see! Share some pictures and tag me @alderspirit or use #alderspirit so I can see what you’re upto.
Feel free to say hi in the comments section below or drop me a message. I’d love to chat.
Let’s enjoy these last few moments of fall while they last. I know it’s easy to get excited about the holidays, but it’s not Christmas yet!
Vegan Pumpkin Pancakes (unrefined + oil free)
Ingredients
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1¼ cup whole wheat flour OR whole wheat pastry flour Bob's Red Mill
- 2 tsp baking powder
- ¼ tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 pinch ground ginger
- 1/3 cup pumpkin puree
Garnish
- vegan butter
- maple syrup
- chopped toasted pecans
- vegan whipped cream (recipe below)
Instructions
- In a small bowl, whisk together the milk, vinegar, maple syrup, and vanilla. Set this mixture aside and allow it rest for 5 minutes to clabber.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
- Fold the pumpkin puree into the dry ingredients for 1 – 2 minutes, or until a wet pasty dough is formed.
- While mixing, slowly add the wet ingredients to the pumpkin mixture. It helps to start with a spatula or spoon, and transition to a whisk as the mixture gets runnier. Becareful not to overmix.
- Heat a large non-stick skillet over medium heat, and coat it with non stick spray. (since these pancakes are oil free, they tend to want to stick more. Nonstick spray is a must!)
- Pour 1/4 cup of batter onto the hot pan and cook for 2 – 3 minutes per side, or until bubbles coat the surface after pouring. (The first pancake always takes the longest. Make sure to give the pan enough time to heat up before cooking. Don't raise the heat above medium.)
- Serve the pancakes hot with a side of vegan butter or a dollop of vegan whipped cream, crushed toasted pecans, and maple syrup. Any leftover pancakes will keep in a refridgerated air tight container for 3 – 5 days.
Notes
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