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Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Plant-based, Gluten Free option

Description

Enjoy a cozy and nourishing breakfast with these fluffy and flavorful Whole Wheat Pumpkin Pancakes. Packed with wholesome whole wheat flour, natural pumpkin sweetness, and warm fall spices, these pancakes offer a delightful balance of taste and nutrition. Easy to prepare and fully plant-based, they make a perfect start for family mornings or relaxing weekend brunches.

Ingredients

Scale

Main Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup pumpkin puree
  • 3/4 cup plant-based milk (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 2 tablespoons brown sugar (natural)
  • 1/2 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon vanilla extract (natural)

Optional Ingredients

  • Smoked turkey bacon (for serving)
  • Maple syrup (natural) for drizzling
  • Chopped walnuts or pecans
  • Dairy-free chocolate chips
  • Fresh apple slices or berries for topping
  • Plant-based butter or oil for cooking

Instructions

  1. Prepare the Wet Ingredients: In a large bowl, combine the pumpkin puree, plant-based milk (natural), apple cider vinegar (natural), and vanilla extract (natural). Whisk until smooth and well blended to create a luscious base for your batter.
  2. Mix the Dry Ingredients: In a separate bowl, sift together the whole wheat flour, brown sugar (natural), natural gelling agent, cinnamon, nutmeg, and ginger to ensure even distribution of spices and gelling agent.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; a few lumps are fine to maintain tender pancakes.
  4. Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease with plant-based butter or oil. Pour 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set. Flip and cook another 2 minutes until golden brown and cooked through.
  5. Serve Immediately: Stack the cooked pancakes on a plate and top with your favorite garnishes such as maple syrup (natural), plant-based yogurt, toasted nuts, or fresh fruit for a perfect fall breakfast.

Notes

  • Bring plant-based milk and pumpkin puree to room temperature before mixing to ensure a smooth batter.
  • Use freshly ground spices for the most vibrant flavor.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Preheat the pan well to avoid burning and ensure even cooking.
  • Keep pancakes warm in a low oven while cooking the remaining batter.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 180
  • Sugar: 6g
  • Sodium: 120mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: pumpkin pancakes, whole wheat pancakes, plant-based breakfast, fall recipes, dairy-free pancakes, gluten-free option, cozy breakfast

Find it online: https://quicktastykitchen.com/whole-wheat-pumpkin-pancakes/