Pumpkin Pancakes Recipe (Healthy & Whole Wheat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy whole wheat pumpkin pancakes naturally vegan and egg-free using almond milk and plant-based ingredients. Warm autumn spices throughout. Perfect for a cozy fall breakfast or weekend brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup whole wheat flour (- 120 grams)
- 2 tablespoons raw sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon grated nutmeg (or ground nutmeg)
- 2 pinches ground dry ginger
- 1 pinch salt
- 1 teaspoon baking powder
- ½ cup Pumpkin Puree (- homemade or canned, for canned puree, read point no 2 in notes below)
- 1 to 1.25 cups Almond Milk
- ½ teaspoon vanilla extract (- can add ¼ teaspoon vanilla essence, optional)
- 1 tablespoon sunflower oil (- can use melted coconut oil or any neutral tasting oil)
- 4 to 5 tablespoons sunflower oil (- as required)
- 2 to 3 tablespoons maple syrup
- fruits or berries (- seasonal or fresh or frozen, as required)
At a glance
PER SERVING · TIME 30M
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
- 25m
- Sodium
- 34mg
- 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
- 114mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.