Healthy Pumpkin Pancakes (Vegan) Recipe
These vegan Healthy Pumpkin Pancakes are fluffy, sweet and delicious. The ultimate fall breakfast, Healthy Pumpkin Pancakes are made with a few pantry staple ingredients and tastes just like pumpkin pie. Serve with maple syrup for a delicious breakfast recipe the whole family will love.
- ¾ cup canned pumpkin puree
- 1 ½ cups all purpose flour (or use gluten free flour)
- 1 cup unsweetened almond milk (or any unsweetened plant based milk)
- 1 tablespoon baking powder
- 2 tablespoons sugar (or stevia sweetener)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
HOW TO STORE AND REHEAT HEALTHY PUMPKIN PANCAKES
- Fridge: store cooked vegan pumpkin pancakes in an air-tight container for up to 5 days.
- Freezer: store cooked pancakes for up to 3 months in the freezer. To freeze, let the pancakes cool completely and store in sealed freezer safe container or ziplock bag.
- Reheat: To reheat, place frozen or refrigerated pancakes in the toaster or toaster oven. Alternatively, microwave using 30 – 60 second intervals until warmed through (it does help to cover them so they do not dry out).
TIPS AND FAQS FOR MAKING HEALTHY PUMPKIN PANCAKES
Is it better to use canned pumpkin or fresh pumpkin for this recipe?
Use canned pumpkin for this recipe as fresh pumpkin can be watery and alter the texture. Fresh pumpkin may also change the consistency of the batter and effect the recipe. Remember to use plain pumpkin puree and not pumpkin pie mix.
How thick or thin should my pancake batter be?
The recipe directions yield the perfect consistency of pancake batter- not too thin but not too thick. Thin batter will make thinner and lighter pancakes. Thicker batter will make thicker pancakes but risk being dense. Either way, they come out tasting great.
Why are my pancakes turning out dense?
The first reason is that the batter may be over mixed. This will result in dense, rubbery pancaked. You may also be measuring the ingredients incorrectly. To correctly measure flour, spoon the flour into the measuring cup and level off with the back of a knife. Do not dig the measuring cup into a bag of flour. This will compact the flour and you’ll end up using too much.
Can I make this recipe gluten-fre?
Yes. To make this recipe gluten free, use a gluten-free all purpose flour.
Can I use coconut or almond flour for this recipe?
Avoid using coconut or almond flour when making pancakes. These flours do not bind well and it will most likely ruin the recipe.
Can I use this recipe to make vegan healthy pumpkin waffles?
Yes! Follow the recipe and cook in your waffle maker.
Can I store healthy pumpkin pancakes?
You can store pancake batter overnight in the fridge since this recipe doesn’t use eggs. After one day, that’s up to you. I suggest making all of the pancakes and then storing leftovers in the fridge. Leftover cooked pancakes last up to 5 days in an air-tight container.