Pancakes are very easy to make vegan; however, it can be tricky to find a nutrient-dense pancake recipe that doesn’t pack white flour, but a lot of flavor! These vegan pumpkin quinoa pancakes are the answer to all your healthy breakfast prayers. What’s different about these pancakes is that they are packed with oats, whole wheat flour, quinoa, almond butter, pumpkin, and just a pinch of coconut sugar

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Pumpkin Quinoa Pancakes [Vegan, Gluten-Free]

Calories

294

Serves

8

Cooking Time

10

Ingredients

  • 1 1/2 cups ground oats (gluten-free if necessary)
  • 3 tablespoons coconut sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 2/3 cup puréed pumpkin
  • 2/3 cup almond butter
  • 1 cup almond milk
  • 1 mashed banana
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour (gluten-free if necessary)
  • 1 cup cooked quinoa
  • Vegetable oil or cooking spray, for frying
  • Coconut whipped cream and pecans (optional)
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Preparation

  1. Grind oats in a food processor until it becomes a fine dust.
  2. In a large bowl, whisk together the dry ingredients: the ground oats, coconut sugar, baking powder, baking soda, cinnamon, pumpkin spice, and whole wheat flour making sure to break up all the chunks of brown sugar.
  3. To a separate bowl, add the puréed pumpkin, almond butter, room temperature almond milk, mashed banana, vegetable oil, quinoa, and vanilla. Whisk these ingredients together until everything is incorporated.
  4. Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't overmix (stop folding when no streaks of flour remain).
  5. Preheat a large non-stick frying pan over medium heat and grease it with a little bit of vegetable oil or cooking spray.
  6. Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible to maintain a fluffy texture.
  7. Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over.
  8. Repeat this process until all your batter is gone.
  9. Serve the pancakes hot off the pan with a dollop of fresh coconut whipped cream, cinnamon, pecans, and a drizzle of maple syrup.

Nutritional Information

Per Serving: Calories: 294 | Carbs: 30 g | Fat: 18 g | Protein: 8 g | Sodium: 638 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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