Making Thyme for Health · by Sarah Rotavera
Vegan Gluten-free Pumpkin Pancakes
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 21G59% OF CAL
3G FIBER14G OTHER4G TOTAL SUGAR
FAT 5G33% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes made with oats and wholesome ingredients. They come together quickly with classic pumpkin spice flavor. Perfect for a fall breakfast.
mainamericanbaked good🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup pumpkin puree (not pumpkin pie mix)
- ¾ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted unrefined coconut oil
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 21G59% OF CAL
3G FIBER14G OTHER4G TOTAL SUGAR
FAT 5G33% OF CAL
4G 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
- 10m
- Cook
- 20m
- Sodium
- 237mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.