Pumpkin Pancakes
Pumpkin pancakes, not just a seasonal recipe anymore. These healthy flapjacks can be used as a delicious way to start your day or as a yummy dessert, making the perfect ending to any day. Loaded with spice and goodness, it’s like Thanksgiving in your mouth anytime you want it.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Pumpkin Pancakes
Pumpkin Pancakes
Pumpkin pancakes, not just a seasonal recipe anymore. These healthy flapjacks can be used as a delicious way to start your day or as a yummy dessert, making the perfect ending to any day. Loaded with spice and goodness, it’s like Thanksgiving in your mouth anytime you want it.
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Pumpkin Pancakes
Ingredients
  • 1/2 cup oats
  • 1/4 cup cornmeal
  • 1 1/4 cup whole wheat flour *Gluten-Free version
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup pumpkin puree canned
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1 tsp vanilla extract non-alcoholic preferred
  • 1 large or 2 small ripe bananas mashed
  • 1 1/2 cup non-dairy milk
Instructions
  1. Preheat griddle to medium.
  2. Place all of the dry ingredients in a large bowl and stir to combine.
  3. Mix the wet ingredients, banana, pumpkin, vanilla, and non-dairy milk, in a separate bowl and whisk.
  4. Combine the wet and dry ingredients until just moist.
  5. Lightly spray your griddle with oil and drop the batter by large spoonfuls onto it. Cook until bubbles start to form around the edges and the bottom is nicely browned.
  6. Flip and cook the other side.
  7. Serve with maple syrup or jam and your favorite fruit and / or nuts. *Gluten-Free Version: Up the oats to 3/4 cup and Substitute 1 cup of gluten-free flour for the whole wheat flour.

This recipe was printed from plantbasedcooking.com