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Photo:William Dickey
William Dickey
Active Time:30 minsTotal Time:40 minsServings:7Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:7
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:7
Servings:
7
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupunsweetened almond milk1tablespoonlemon juice¾cupwhole-wheat flour¾cupall-purpose flour1tablespoonbaking powder¾teaspoonpumpkin pie spice½teaspoonbaking soda½teaspoonground ginger¼teaspoonplus 1/8 teaspoon salt1cupunseasoned pumpkin puree2tablespoonslight brown sugar2tablespoonscanola oil1teaspoonvanilla extract¼cupchopped pecans, toasted (optional; see Tip)Vegan butterand/orpure maple syrup for serving
Cook Mode(Keep screen awake)
Ingredients
1cupunsweetened almond milk
1tablespoonlemon juice
¾cupwhole-wheat flour
¾cupall-purpose flour
1tablespoonbaking powder
¾teaspoonpumpkin pie spice
½teaspoonbaking soda
½teaspoonground ginger
¼teaspoonplus 1/8 teaspoon salt
1cupunseasoned pumpkin puree
2tablespoonslight brown sugar
2tablespoonscanola oil
1teaspoonvanilla extract
¼cupchopped pecans, toasted (optional; see Tip)
Vegan butterand/orpure maple syrup for serving
DirectionsCombine almond milk and lemon juice in a large bowl; let stand for 5 minutes.William DickeyMeanwhile, whisk whole-wheat flour, all-purpose flour, baking powder, pumpkin pie spice, baking soda, ginger and salt together in a large bowl.William DickeyAdd pumpkin, brown sugar, oil, and vanilla to the almond milk mixture; whisk to combine. Make a well in the center of the flour mixture; add the pumpkin mixture and whisk just until combined. Don’t overmix—it will make the pancakes tough. Let the batter stand at room temperature for 5 minutes.William DickeyHeat a large nonstick skillet or griddle over medium heat; coat with cooking spray. Working in batches, without stirring the batter, scoop about 1/4 cup batter per pancake into the skillet (or onto the griddle), gently spreading out to about 3 inches in diameter. Cook until the edges are dry and you see bubbles on the surface, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter, coating the pan with additional cooking spray and reducing heat to medium-low as needed. Top with toasted pecans, if desired, and serve with vegan butter and/or maple syrup, if desired.William DickeyMake Ahead:Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in microwave or oven.Tip:For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, August 2022
Directions
Combine almond milk and lemon juice in a large bowl; let stand for 5 minutes.William DickeyMeanwhile, whisk whole-wheat flour, all-purpose flour, baking powder, pumpkin pie spice, baking soda, ginger and salt together in a large bowl.William DickeyAdd pumpkin, brown sugar, oil, and vanilla to the almond milk mixture; whisk to combine. Make a well in the center of the flour mixture; add the pumpkin mixture and whisk just until combined. Don’t overmix—it will make the pancakes tough. Let the batter stand at room temperature for 5 minutes.William DickeyHeat a large nonstick skillet or griddle over medium heat; coat with cooking spray. Working in batches, without stirring the batter, scoop about 1/4 cup batter per pancake into the skillet (or onto the griddle), gently spreading out to about 3 inches in diameter. Cook until the edges are dry and you see bubbles on the surface, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter, coating the pan with additional cooking spray and reducing heat to medium-low as needed. Top with toasted pecans, if desired, and serve with vegan butter and/or maple syrup, if desired.William DickeyMake Ahead:Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in microwave or oven.Tip:For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Combine almond milk and lemon juice in a large bowl; let stand for 5 minutes.
Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder, pumpkin pie spice, baking soda, ginger and salt together in a large bowl.
Add pumpkin, brown sugar, oil, and vanilla to the almond milk mixture; whisk to combine. Make a well in the center of the flour mixture; add the pumpkin mixture and whisk just until combined. Don’t overmix—it will make the pancakes tough. Let the batter stand at room temperature for 5 minutes.
Heat a large nonstick skillet or griddle over medium heat; coat with cooking spray. Working in batches, without stirring the batter, scoop about 1/4 cup batter per pancake into the skillet (or onto the griddle), gently spreading out to about 3 inches in diameter. Cook until the edges are dry and you see bubbles on the surface, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter, coating the pan with additional cooking spray and reducing heat to medium-low as needed. Top with toasted pecans, if desired, and serve with vegan butter and/or maple syrup, if desired.
Make Ahead:
Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in microwave or oven.
Tip:
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)164Calories5gFat27gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
