Vegan Pumpkin Pancakes
by Kartrinapetersriefler
Wonderful holiday breakfast! And vegan to boot!
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INGREDIENTS
- 3/4 cups whole wheat flour
- 3/4 cups water
- 1 cup soy or almond milk
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup mashed cooked pumpkin
- 2 tbsp Agave
- 1 egg (For the ovo-vegans out there) ; Or non-egg substitute of choice for strict vegans
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp apple cider vinegar (or white if necessary)
INSTRUCTIONS
Combine milk with the vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). Stir together pumpkin, spices, water, Agave and milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook them up. Makes 12-4" pancakes.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (687g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 863 | ||
| Calories from Fat: 452 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 50.2g | 67 % | |
| Saturated Fat 31g | 155 % | |
| Monounsaturated Fat 12.8g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 131.8mg | 41 % | |
| Sodium 601.1mg | 21 % | |
| Potassium 1090.8mg | 29 % | |
| Total Carbohydrate 88.5g | 26 % | |
| Dietary Fiber 13.7g | 55 % | |
| Sugars, other 74.7g | ||
| Protein 22g | 31 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 863
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