Whole Wheat Pumpkin Pancakes (Dairy-Free, No Sugar)
These Whole Wheat Pumpkin Pancakes are dairy-free with no added sugar. A decadent vegan breakfast favorite filled with all the spices and flavors of fall.
Servings: 12 pancakes
Calories: 82kcal
Ingredients
- 1 cup pumpkin puree
- ¾ cup plant milk
- ½ cup water
- 2 tablespoon applesauce
- 2 tablespoon agave or maple syrup
- 1.5 teaspoon vanilla extract
- 1.5 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1.5 teaspoon cardamom
- 1 teaspoon cinammon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
Toppings
- pecans chopped
- vegan whipped cream
- pure maple syrup
Instructions
- In a large bowl, whisk together pumpkin puree, plant milk, water, applesauce, agave and vanilla until thoroughly blended.
- Sift in flour, baking powder and spices into the wet ingredients. Stir with fork or large spoon until creamy.
- Spray a non-stick skillet with cooking oil. Heat griddle over medium high heat for 2 minutes prior to adding pancake batter.
- Using a ladle or measuring cup, pour about ⅓ cup batter onto the griddle for each pancake. When bubbles form, flip and cook until golden brown, about 2-3 minutes. Repeat until all batter is used.
- Load onto plate and top with your favorite goodies, such as vegan whipped cream, maple syrup and pecans
Nutrition
Serving: 2pancakes | Calories: 82kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 107mg | Potassium: 212mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3211IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg