Running on Real Food · by Deryn Macey★ 5.0 (5)
Gluten-Free Vegan Pumpkin Pancakes
NUTRITION · PER SERVING11M COOK
CAL 15%·PRO 31%
CARBS 49G65% OF CAL
11G FIBER0G ADDED0G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes made with chickpea flour and flax seeds, ready in about 10 minutes. Serve warm with maple syrup, nut butter, or other favorite pancake toppings.
mainamericanbaked good🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 cup chickpea flour (62 g)
- 1 tsp unprocessed stevia (sub 1-2 tbsp pure maple syrup or coconut sugar)
- 2 tsp baking powder
- 1 tbsp ground flaxseed (7 g)
- 1/2 tsp sea salt
- 1/2 tsp cinnamon or pumpkin pie spice (a pinch of ground ginger and nutmeg or allspice are all yummy too)
- 1/4 cup + 2 tbsp water (measure exactly for best results)
- 1/4 cup pumpkin puree (60 g)
At a glance
PER SERVING · TIME 11M
CAL 15%·PRO 31%
CARBS 49G65% OF CAL
11G FIBER0G ADDED0G INTRINSIC30G OTHER9G TOTAL SUGAR
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 6m
- Sodium
- 49mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 586mg
- Calcium
- 75mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 49MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.