How To Make Healthy Vegan Pumpkin Pancakes Recipe

As the leaves start to fall and the air gets crisp, there’s nothing quite like waking up to the aroma of these cozy pumpkin spice pancakes sizzling on the griddle—it’s like a warm hug for your taste buds to start the perfect autumn day. 🍂🥞

My mornings are always better when I can kick things off with a nutritious breakfast, and these healthy vegan pumpkin pancakes are a perfect fit for that. The pancakes are made with pumpkin puree, so they’re definitely seasonally appropriate.

They are spiced (just the right amount, for my taste) with cinnamon and nutmeg, and they’re sweet, but not over-the-top sweet. I used pure maple syrup as the sweetener and mixed that in with the almond milk.

I liked that combo better than using brown sugar and almond milk.

How To Make Healthy Vegan Pumpkin Pancakes Recipe Ingredients

• Pumpkin Puree: Rich in fiber, adds natural sweetness and moisture.
• Unsweetened Almond Milk: Low in calories, provides creaminess without dairy.
• Apple Cider Vinegar: Aids in rising, adds a slight tang.
• Maple Syrup: Natural sweetener, adds depth of flavor.
• Whole Wheat Flour: High in fiber, offers a nutty, hearty base.
• Cinnamon, Nutmeg, Ginger: Warm spices, enhance pumpkin flavor.

How To Make Healthy Vegan Pumpkin Pancakes Recipe Ingredient Quantities

• 1 cup pumpkin puree
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Coconut oil for cooking (or any preferred oil)

How to Make this How To Make Healthy Vegan Pumpkin Pancakes Recipe

1. In a tiny bowl, combine the unflavored almond milk and the apple cider vinegar, letting them mingle for several minutes until they resemble curds and whey.

2. In a big mixing basin, blend the pumpkin puree, maple syrup, and vanilla extract into a smooth mixture.

3. Combine the pumpkin mixture with the milk and vinegar mixture, stirring well to integrate.

4. In another bowl, combine and mix well the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

5. Slowly mix the dry ingredients into the wet ingredients, blending gently until the batter is just mixed. You should still see some lumps in the batter, and that’s okay. Don’t overmix!

6. Warm a non-stick frying pan or griddle over medium heat and coat it lightly with coconut oil.

7. For each pancake, pour about 1/4 cup of the pancake batter onto the skillet.

8. Fry the pancakes until they are covered with bubbles and look almost solid around the edges, about 2-3 minutes.

9. Flip the pancakes with care and cook for another 2 to 3 minutes. They should be golden brown and fully cooked when you finish.

10. Serve at a warm temperature along with extra maple syrup or the vegan toppings of your choice. Enjoy!

How To Make Healthy Vegan Pumpkin Pancakes Recipe Equipment Needed

1. Tiny bowl
2. Big mixing basin
3. Another bowl
4. Mixing spoon or spatula
5. Non-stick frying pan or griddle
6. Measuring cups and spoons
7. Ladle or 1/4 cup measuring cup
8. Spatula for flipping pancakes

FAQ

• Can I use a different type of milk instead of almond milk?Certainly! It is possible to substitute any plant-based milk of your choice for almond milk. Examples include:
  – Soy milk
  – Oat milk
  – Rice milk
  – Hemp milk
  Additionally, many other varieties of plant-based milks are available.
• What can I use instead of maple syrup?Using agave syrup, date syrup, or even a sugar-free syrup, if you prefer, is an option.
• Can I make these pancakes gluten-free?Of course, the entire quantity of whole wheat flour can be substituted with a gluten-free blend of flours. If you’d like to make the recipe without gluten, do it like this:
  
• How do I store leftover pancakes?Keep them in a sealed container and in the refrigerator for no more than 3 days, or put them in the freezer for long-term storage.
• Can I add any mix-ins to the batter?Yes, you can definitely put in some chopped nuts, chocolate chips, or dried fruits for even more flavor and better texture in the batter.
• Is it okay to use canned pumpkin puree?Absolutely, this recipe can be made beautifully with canned pumpkin puree.
• Can I make the batter ahead of time?The batter is best when made just prior to cooking, but you can mix the dry ingredients in advance and combine them with the wet ingredients when you’re ready to cook.

How To Make Healthy Vegan Pumpkin Pancakes Recipe Substitutions and Variations

When replacing unsweetened almond milk, you can use oat milk or soy milk instead.
Use lemon juice or white vinegar instead of apple cider vinegar.
Substitute ingredients:
Use agave nectar or date syrup in place of maple syrup.
All-purpose flour or a gluten-free baking mix can be used instead of whole wheat flour.
Melted vegan butter or olive oil can substitute for cooking with coconut oil.

Pro Tips

1. Make Your Own Pumpkin Puree: For the freshest taste, consider making your own pumpkin puree by baking a pumpkin and blending the flesh until smooth. This can enhance the flavor compared to canned pumpkin.