Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Pumpkin Pancakes
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 7%
CARBS 29G69% OF CAL
3G FIBER5G ADDED7G INTRINSIC13G OTHER12G TOTAL SUGAR
FAT 5G26% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes infused with pumpkin spice and made with almond flour and almond milk. Ready in 20 minutes, they're perfect for a fall brunch with a touch of maple syrup and fresh fruit.
mainamericanbaked good🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup pumpkin puree
- 1 1/2 tbsp almond butter
- 1 cup Almond Milk (or other plant based milk)
- 1/2 cup oat flour
- 1/2 cup gluten-free flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 1/2 tbsp coconut sugar
- maple syrup
- extra almond butter
- fresh fruit, such as blueberries or bananas
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 7%
CARBS 29G69% OF CAL
3G FIBER5G ADDED7G INTRINSIC13G OTHER12G TOTAL SUGAR
FAT 5G26% OF CAL
0G SAT4G 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
- 15m
- Sodium
- 20mg
- Total sugar
- 12g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 87mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 20MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.