These healthy pumpkin pancakes are loaded with flavours of the fall — apples, pumpkin pie, and maple syrup! Plus, they’re a great source of fibre and protein! The perfect way to kick off the fall season!
A few weeks ago, I bought the cutest little pumpkins. I couldn’t resist. They were so adorable.
They’re sitting on a little white tray in my kitchen all in a row. Each morning that I go into the kitchen and see my little pumpkins, I get so inspired to whip up something pumpkin-y and delicious.
I’m pretty sure that I previously revealed to you my love for pancakes. If not, I LOVE pancakes. It’s not usual for me to have pancakes for dinner at least a couple times per week, since usually I don’t have time to make them in the morning.
Now as weird as this might sound, wherever possible, I like to sneak vegetables into my pancakes to provide a dose of extra nutrients, fibre and moisture.
Now you might be thinking, “This girl is weird. She puts vegetables in her pancakes.”
But it’s not what you’re thinking.
I don’t put cucumbers, mushrooms, tomatoes, or anything like that in my pancakes.
That WOULD be weird.
But I HAVE experimented with shredded carrots, zucchini, and even spinach!
The spinach turned the pancakes a funky green colour, which wasn’t super appetizing. I guess green pancakes could kind of be like a green smoothie?? Or like Dr. Suess’ green eggs and ham??
Anyways, carrot pancakes have been my fave so far, so I thought pumpkin pancakes would be pretty awesome too.
And, guess what?
I was right.
Pumpkin adds a touch of sweetness to the batter in addition to moisture and volume. So the result is fluffy pancakes that are not DRY. They might be a tad orange as well, but I’m alright with that. That to me just reinforces the fact that they’re a great source of vitamin A!
Huge nutrition nerd, right?
Gotta make it healthy!
If you look beyond the orange pigment, you’ll realize that the taste is beautifully complimented with pumpkin pie spice and cinnamon.
AND let’s not forget that delicious maple and apple topping. It just tastes like autumn on a plate!
I found with the apple topping, I didn’t even need any extra maple syrup. It added a nice touch of sweetness without being over the top.
So if you’re looking for a way to use up that pumpkin, these pancakes make a great fall breakfast (or dinner ;)
- 1 1/2 cups unsweetened almond milk (or preferred milk)
- 1 cup pure pumpkin puree
- 3 eggs
- 1 tbsp apple sauce
- 1 tbsp 100% pure maple syrup
- 1 tsp pure vanilla extract
- 2 cups oat flour*
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp ground pumpkin pie spice
- 1/8 tsp sea salt
- Olive oil cooking spray
- 1 large apple, cut into 1/4-inch cubes
- 1/2 tsp ground cinnamon
- 1 tbsp pure maple syrup
- In a large bowl, whisk together milk, pumpkin, eggs, apple sauce, maple syrup and vanilla.
- In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Add to pumpkin mixture and stir until just combined; set aside.
- In a small bowl, toss together apples and cinnamon. Mist a medium pot with cooking spray and heat on medium. Add apple mixture to pot and increase heat to medium-high. Add 1/2 cup water and 1 tbsp maple syrup; cover and bring to a boil. Reduce heat to a simmer and cook until apples soften and liquid is reduced by half, about 5 minutes.
- Meanwhile, mist a large nonstick skillet or griddle with cooking spray and heat on medium. Working in batches, add batter to skillet in 1/4 cup portions, leaving 1 inch between each. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve, garnish pancakes with topping.
Nutrients per serving:
Servings: 6 • Calories: 254 • Fat: 6 g • Carbohydrates: 40 g • Fibre: 6 g • Protein: 11 g • Sugar: 9 g • Sodium: 491 mg • Cholesterol: 106 mg