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These healthy pumpkin pancakes are moist, fluffy, and bursting with fall flavors. When drizzled with cranberry maple syrup, you are sure to have a perfect fall breakfast.

Pumpkin Pancakes With Cranberry Maple Syrup [Vegan]

Calories

213

Serves

10-12

Cooking Time

15

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Ingredients

For Cranberry Maple Syrup

  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)

For Pumpkin Pancakes

  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup whole-grain flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon pumpkin pie spice
  • 4 tablespoons canned pumpkin
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla
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Preparation

For Cranberry Maple Syrup:

  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm.
  2. If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, constantly stirring, until slightly thickened. Cover and remove from heat.

For Pumpkin Pancakes:

  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder, and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla, and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto a skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top!
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Notes

- If the batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. - The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. - Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

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Nutritional Information

Per Serving: Calories: 213 | Carbs: 47 g | Fat: 2 g | Protein: 6 g | Sodium: 31 mg | Sugar: 21 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.