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Harvest Morning Delight Pancakes - Vegetarian - Frenchynosh

Veggie Pumpkin Spice Pancakes with Maple Syrup - Vegetarian

These Veggie Pumpkin Spice Pancakes, aptly named Harvest Morning Delight Pancakes, capture the essence of autumn with every bite. Incorporating wholesome ingredients like pumpkin puree, grated carrots, and finely chopped spinach, these pancakes not only promise a burst of seasonal flavors but also a boost of nutrition. Drizzled with rich maple syrup and sprinkled with crunchy pecans, this dish will surely elevate your morning routine.
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Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Type de plat Breakfast
Cuisine American
Portions 6 servings
Calories 250 kcal

Ingrédients
  

  • 1 cup pumpkin puree
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 cups whole wheat flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped spinach
  • 1/2 cup chopped pecans
  • Maple syrup syrup for serving

Instructions
 

  • In a small bowl, combine ground flaxseed with water and let it sit for 5 minutes to thicken.
  • In another bowl, mix almond milk with apple cider vinegar and let it stand for 5 minutes to create a buttermilk substitute.
  • In a large bowl, whisk together whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  • Add pumpkin puree, flaxseed mixture, almond milk mixture, coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
  • Fold in grated carrots, chopped spinach and pecans into the batter.
  • Heat a large skillet or griddle over medium heat and lightly grease with coconut oil.
  • Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  • Serve warm with a generous drizzle of maple syrup.

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 45gProtéines: 7gFat: 8gSucre: 12g
Keyword autumnal recipes, brunch ideas, comfort food, easy recipe, fall breakfast, flavorful breakfast, harvest season, healthy breakfast, maple syrup, morning meal, nutritious breakfast, pancake stack, pecans, pumpkin puree, pumpkin spice, seasonal flavor, vegetarian, veggie pancakes, whole wheat, wholesome ingredients
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