Jessica in the Kitchen · by Jessica Hylton★ 5.0 (6)
Pumpkin Pancakes
NUTRITION · PER SERVING18M COOK
CAL 9%·PRO 11%
CARBS 34G72% OF CAL
3G FIBER26G OTHER5G TOTAL SUGAR
FAT 3G17% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vegan pumpkin pancakes loaded with warm fall spices like cinnamon and nutmeg. A cozy autumn breakfast.
mainamerican🍳 skilletgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup (or cane sugar)
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter (or oil)
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger (or ¼ teaspoon pumpkin pie spice)
- ¼ teaspoon all spice (or ¼ teaspoon pumpkin pie spice)
- ¼ teaspoon nutmeg (or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices))
- 1 1/4 cups flour (150g, or for gluten free, oats ground in a food processor or in a coffee grinder)
- 1 tablespoon baking powder
At a glance
PER SERVING · TIME 18M
CAL 9%·PRO 11%
CARBS 34G72% OF CAL
3G FIBER26G OTHER5G TOTAL SUGAR
FAT 3G17% OF CAL
1G SAT2G 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
- 8m
- Cook
- 10m
- Sodium
- 29mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 29MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.