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Pumpkin Pancake
Submitted By: Christy Morgan
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Recipe Category/s: Vegan, Family
Preparation Time: 10 Minutes
Cooking Time: 10-20 Minutes
Serving Size: 6 Pancakes
Print Recipe |
Pumpkins have so many vitamins, minerals, and fiber that you might want to eat it all year round. Pumpkins store easily and pumpkin puree comes in a can making it easier than ever to eat it anytime. These Pumpkin Spice Pancakes use canned pumpkin for quick preparation and also use agave nectar instead of white sugar.
Agave nectar is made from the agave plant and has an amazingly low glycemic index, which has almost no impact on your blood sugar levels. Try using whole grain flour for added fiber and health benefits.
The high beta-carotene content of pumpkins has excellent anti-inflammatory properties and is able to stop the build up of cholesterol that could lead to strokes and heart attacks.
1 cup of whole grain flour (or mix whole grain with unbleached white flour)
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of sea salt
1/2 teaspoon pumpkin spice mix
1 tablespoon agave nectar
1 1/2 cup almond, rice or soy milk
1/3 cup canned pumpkin
1 tablespoon olive or coconut oil
Mix together dry ingredients.
Whisk together wet ingredients in a separate bowl.
Stir wet ingredients into dry. Stir just enough to combine thoroughly.
Heat skillet on medium flame. Lightly grease with olive oil spray or vegan butter. Wait until the pan is hot before adding the pancake mix. When ready, pour about 1/4 cup of mix into skillet and allow to sit until the sides begin to get firm and bubbly. Do not try to flip them too soon!
Flip, press down with spatula, and cook for a few more minutes. Move to plate and continue same directions with the rest of pancake batter. Serve with vegan butter and real maple syrup.
* You should always consult with your Doctor before trying new recipes.
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