All the benefits of pumpkin without all the fat and cholesterol of traditional pumpkin pancakes! Note, these pancakes are mildly spiced. If you’d like a more pronounced flavor, add an additional teaspoon of ground ginger! If desired, you can use substitute additional whole wheat pastry flour for the all-purpose flour for a 100% whole grain pancake. You will likely have to add additional liquid, though. Alternatively, you can use only all-purpose flour if that’s your preference, but less liquid may be required.
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon ground golden flax seeds
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon ground ginger
1 can of pumpkin puree (not pie mix)
2 tablespoons agave nectar
1 1/2 cups plain soy milk, plus additional
Combine the dry ingredients in a mixing bowl. Stir to combine. Add the pumpkin puree, agave nectar, and 1 1/2 cups soymilk. Mix until incorporated. If the batter is too thick to scoop and pour effectively, add an additional 1/8 of a cup of soymilk until you reach the desired consistency. You may need to do this once or twice.
On a non-stick griddle, pour 1/3 of a cup of batter per pancake. Smooth into a round shape with your mixing spoon or a silicone spatula if necessary. They’re a cakey pancake! Cook at 350 degrees for 4 minutes on each side.
Top with vegan butter (if desired) and your favorite type of syrup.
Makes 12 pancakes.