Recipe: Healthy Pumpkin Pancakes

Breakfast Recipes

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These healthy pumpkin pancakes are a family favorite, especially in the fall! If you love pumpkin, then this is the recipe for you. But the pumpkin brings more than just delicious flavor. By using pumpkin to replace most of the oil, you save tons of fat and calories creating a scrumptious low-fat recipe that’s complete in only 15 minutes!

The pumpkin adds a nice rich, slightly nutty flavor, is rich in beta-carotene, and keeps these cakes light and fluffy! These pumpkin pancakes are a healthy and tasty way to start the day and keep you full without weighing you down, plus they’re dairy-free/vegan!

How To Make Healthy Pumpkin Pancakes

This pumpkin pancake recipe is very similar to most homemade pancakes, with the addition of pureed pumpkin. Here’s how to make them:

  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
  • In a separate bowl, combine agave nectar, almond milk, pumpkin and olive oil.
  • Add dry ingredients to wet and mix until just combined.
  • Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.

How To Make Gluten-Free Pumpkin Pancakes

If you’d like to make gluten-free pumpkin pancakes, we like to use this King Arthur Measure For Measure gluten-free flour. There’s no complicated conversions from regular flour to gluten-free plus it’s 50% whole grain.

Pancake Toppings

These healthy pumpkin pancakes are delicious on their own, but it never hurts to add a few toppings. Some of our favorite pancake toppings are:

  • regular or vegan butter
  • maple syrup
  • peanut butter
  • walnuts, pecans or other nuts
  • whipped cream or coconut whipped cream

Other Healthy Pancake Recipes

Total Time: 13 minutes

Yield: 6 serving(s)

Ingredients

  • 1 cup whole wheat flour (or gluten-free)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon light agave nectar (If you don't have agave, use real sugar)
  • 1 1/2 cups unsweetened almond milk
  • 1/3 cup canned pumpkin
  • 1 tablespoon olive oil
  • Optional: seasonal spices such as ginger, cinnamon, nutmeg and cloves

Directions

  1. In a medium-size bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
  2. In a separate bowl, combine agave nectar, almond milk, pumpkin and olive oil.
  3. Add dry ingredients to wet and mix until just combined.
  4. Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Using 1/4 cup batter for each pancake, cook pancakes until the edges look dry and bubbles begin to form, about 2 minutes. Turnover and cook until light brown, about 2 minutes longer.

Nutrition Information Per Serving

Calories: 136

Protein: 5 gram(s)

Fat: 4 gram(s)

Carbohydrates: 20 gram(s)

Fiber: 1 gram(s)

Sugar: 1 gram(s)

*Add Cinnamon chips or walnuts for a decadent treat!

From the kitchen of:

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15 Comments


on October 17, 2020 at 9:47 AM Reply

Can almond flour be used? I’m gluten free.


    on October 27, 2020 at 3:31 PM Reply

    hi! I'd recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. https://amzn.to/3ml6Nmy


on May 17, 2020 at 9:01 PM Reply

Can you use coconut milk instead of almond milk?


    on August 17, 2020 at 12:20 PM Reply

    sure can!


on March 2, 2020 at 9:05 AM Reply

I’m thinking it’s because you had the stove on low. It needed more heat. She said medium- and pancakes typically take medium to medium-high heat. On my griddle I usually set it to about 375.


on May 17, 2018 at 6:42 PM Reply

We just made these and sadly I'm disappointed. I added more seasoning to them than it calls for and they were still bland. They also never cooked all the way and were chewy... I'm wondering if elevation effects these? Maybe next time I'll try less milk.


on October 28, 2017 at 8:47 AM Reply

Sooooo delicious! I didn't have Agave so I used honey instead! Sprinkled a little cinnamon on top too! A keeper, thank you!!


on October 21, 2017 at 10:43 PM Reply

Thanks for the great recipe, I’ve just made these. They are yummy but I had to add a few more teaspoons of water since the batter was still a little too thick for me. I also sifted the dry ingredients (I guess I belong to my parents' generation lol). This recipe is a keeper!


on September 24, 2017 at 8:23 PM Reply

these are amazing!!!!


on October 30, 2016 at 8:52 AM Reply

Er-muh-gerd! I just swallowed the last bite and my boyfriend agrees with me that this shall be printed up and added to my BOMB RECIPES collection (in a 3-ring binder)...these are astounding!


    on October 31, 2016 at 10:14 AM Reply

    So glad you enjoyed them, Jeanette!


on March 3, 2015 at 4:17 PM Reply

Hmmm...no eggs or egg whites? Seems that might make for flat rubbery pancakes.


    on March 3, 2015 at 4:41 PM Reply

    The canned pumpkin does the job for eggs :)


on October 23, 2014 at 11:05 AM Reply

I tried this recipe and was sorely disappointed. I am an experienced cook so I know my way around the kitchen. I measured everything to a 'T" however the pancakes took long to cook, I had the stove low of course but the pancakes never cooked properly. I cannot figure out where i went wrong. I followed everything


    on November 3, 2014 at 1:32 PM Reply

    Hi, Michelle: Oh! I’ve made this recipe dozens of times and my whole family loves it. I wonder why you didn’t have the same experience? Hmmm… I’m sorry you didn’t enjoy the recipe. I’m really puzzled!




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