Running on Real Food · by Deryn Macey
Vegan Pumpkin Pancakes
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 28%
CARBS 79G78% OF CAL
10G FIBER54G OTHER15G TOTAL SUGAR
FAT 3G6% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pumpkin pancakes made with plant-based milk and no oil, perfect for a cozy fall breakfast. Sweet, spiced, and comforting.
mainamericanbaked good🍳 skillet🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- ½ cup pumpkin puree (110 g)
- ½ cup plant-based milk of choice (120 ml)
- 2-3 tablespoons maple syrup (to taste (30-45 g))
- 1 teaspoon vanilla extract (optional)
- 1 ⅓ cup all-purpose flour (170 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon apple cider vinegar (15 ml)
- 2 teaspoon pumpkin pie spice
- 1/8 tsp salt
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 28%
CARBS 79G78% OF CAL
10G FIBER54G OTHER15G TOTAL SUGAR
FAT 3G6% OF CAL
0G SAT3G 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
- 10m
- Sodium
- 497mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 470mg
- Calcium
- 183mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.