For many people, one of the signs of fall is the appearance of pumpkin products. From pumpkin spiced coffee, candles, tea, cookies, candies, and even body products, pumpkin is everywhere this time of year. Putting all these mostly synthetic versions of pumpkin aside, did you know that real pumpkin is actually quite good for you? As a member of the winter squash family, this fruit (yes, it’s a fruit, not a vegetable) is actually packed with nutrition. For the love of pumpkin, let’s take another look at this superfruit. And you’ve got to try my super yummy pumpkin pancakes!
Pumpkin contains an impressive lineup of vitamins, including vitamin A, C, K, B2, E, and even some minerals. It’s also very high in beta-carotene, a carotenoid that your body uses to manufacture vitamin A.
Carotenoids are antioxidants that are beneficial for the prevention of cancer and promoting eye health, as well as improving cognitive function and cardiovascular health. Additionally the fiber, potassium (vitamin K), and vitamin C are all heart-healthy vitamins.
Vitamin A (retinol) is also great for your skin. In fact, it helps protect against skin-damaging UV rays and contributes to maintenance of skin health and appearance. Plus, vitamin A helps to protect skin against the signs of aging. Retinol prevents transepidermal water loss, and stimulates collagen synthesis in skin. In this way, it can protect skin and even reverse some signs of aging.
These pumpkin pancakes deliver a hearty, warming breakfast by themselves. If you want an added boost of protein, serve them alongside Southwest Tofu Scramble.
2 cups oat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 cups almond milk
1 cup pumpkin purée
2 tablespoons agave nectar, plus more for serving
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
Vegan butter, for serving
These will last 2 weeks in the refrigerator or up to 6 months in the freezer.
If you don’t want to add more sugar to the final product, you can omit the agave nectar for serving and add coconut cream. You can also mix up the dry ingredients the night before you want to cook, as this will speed up the cooking process in the morning.
Being egg free makes eating cakey type things mostly a disappointing experience for me. Generally a texture thing for me. These were over the top beyond any expectations. Delicious. I froze my extras and reheat them using a toaster oven. Tastes just as good a fresh!
These did not work for me. They were flat, fried and still wet on the inside even after 20 minutes of cooking. I googled why the wetness and it seemed to be that having no baking soda would be the culprit, so I stirred some in. That helped the next round but still not totally pancake-y. Any tips on how to get these to work better? I really want to like them and my kiddos love pancakes so I’m always looking for new healthy ones to change up our routine of buckwheat 😉 Thanks!!
These are delicious! Making these for Thanksgiving breakfast for the family!
This recipe is amazing. So easy to do and super delicious. I can have these pancakes every day.