Pumpkin Pancakes

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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!

Health Benefits of Pumpkin

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.

Make it a Meal

These pumpkin pancakes deliver a hearty, warming breakfast by themselves. If you want an added boost of protein, serve them alongside Southwest Tofu Scramble.

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Pumpkin Pancakes

5.0 rating
Prep Time: 10 minutes Cook Time: 10 minutes
Yield:

Ingredients

2 tablespoons flax seeds or 5 teaspoons pre-ground flax seeds

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

Instructions

  1. Make flax eggs: grind flax seeds to a powder in a coffee grinder or blender. Combine with 6 tablespoons of water and set aside until needed.
  2. In a large bowl, mix together all the dry ingredients.
  3. In a medium bowl, mix almond milk, pumpkin purée, agave nectar, and vanilla.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Heat a medium skillet over medium heat. Add the coconut oil to the skillet. Add 1/4 cup of batter at a time to the pan. You may be able to cook three or four pancakes at a time. Flip pancakes when the edges start to brown. Repeat until all of the batter is used.
  6. Serve with additional agave nectar and vegan butter.

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.

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The pancake to make!

5.0 rating
November 21, 2019

These are delicious! Making these for Thanksgiving breakfast for the family!

Tiffany Dixon

My favorite breakfast!

5.0 rating
November 4, 2019

This recipe is amazing. So easy to do and super delicious. I can have these pancakes every day.

Daniela

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