How to Make Healthy Pumpkin Pancakes for Fall 🥞🎃🍁 Easy + Vegan

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is often less expensive.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is a common and cheaper sweetener.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

Pulse quick cooking oats in a blender to make oat flour.

In a bowl, combine oat flour, 1 tablespoon baking powder, 2 tablespoons coconut sugar, 1/2 teaspoon nutmeg, and a healthy pinch of salt; stir together.

In a large mug or bowl, combine 2 cups of unsweetened almond milk or soy milk with 1 teaspoon of apple cider vinegar; let sit to create vegan buttermilk.

Add 1/3 cup of canned pumpkin puree to the vegan buttermilk mixture and stir together.

Combine the dry ingredients with the wet ingredients in a bowl; stir until just mixed and let sit for about a minute.

Preheat a skillet over medium-high heat (about 6 or 7) and add a little coconut oil.

Using a 1/4 cup measuring cup, pour the pancake mixture onto the skillet; cook until golden brown around the edges, about 2 minutes.

After the first pancake, reduce the heat to about 3 or 4 to ensure even cooking for the remaining pancakes.

Rub the skillet with a paper towel dipped in coconut oil between each pancake to maintain a golden brown exterior and fluffy interior.

Serve pancakes topped with vegan coconut yogurt and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens