If you’ve been wondering how to make pumpkin pancakes, look no further than this both delicious and nutritious recipe that will give you that dose of fall flavor and a fuzzy feeling inside.
High Fibre Pumpkin Pancakes (Gluten-free and Vegan)
What could be better than a high fibre, protein packed pumpkin pancake to start your day with? Pancakes are fairly easy to make and loved by almost everyone. This recipe is specially designed to bring out a great taste with the nutritious ingredients and guess what! It’s gluten-free and vegan too. Feel free to add or substitute with ingredients available in your pantry and give your suggestions so that others can try your recipes.
Let’s talk about some special ingredients used in this recipe such as raw banana powder. Raw banana powder is known to contain resistant starch which has several health benefits such as promoting gut health and weight loss. The resistant starch is broken down into sugars as the banana ripens. Oats and pumpkin, both, are rich in dietary fibre and impart an amazing flavour and texture to the pancake. A single serving of this recipe will fulfil your recommended Daily Value of Vitamin A and a third of the fibre requirements for a day.
These pancakes are definitely not as fluffy as those made with flour and eggs. You can increase (double) the amount of baking powder in this present recipe to get softer pancakes but the sodium intake will be high which is not advisable.
- 1 1/2 cups Oats Powder I ground rolled oats in a blender
- 1 cup Soy Milk Add 1 or 2 Tbsp. more if batter seems too thick
- 1/2 cup Pumpkin Pure
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Sugar optional
- 2 tsp Coconut Flour
- 2 tsp Raw Banana Flour
- 2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon Powder you can use any spice of your choice
- 3 Dates cut into fine pieces
- 3 Dried Figs cut into fine pieces
- 1 tbsp Cooking Oil can vary based of your pan
- Combine all the dry ingredients in large bowl. Mix the wet ingredients separately (except for vinegar). Add the wet mix to the dry mix and stir until fully combined.
- Add Apple cider vinegar and mix. Let the batter sit for about 5 minutes.
- In the meantime, heat a heavy non-stick griddle or well-seasoned cast-iron skillet over medium heat. Grease the pan with cooking oil/vegan butter. Wipe off excess oil with a paper towel if required.
- Pour about ¼ cup pancake batter on the pan. Cover the skillet and cook for about 3 minutes and flip (the spatula should easily glide under the pancake). Cook for 2 minutes on the second side.
- Remove the pancake from the skillet and repeat from step 3 until all the batter is used up.