Whole Wheat Pumpkin Pancakes: A Delicious Egg & Dairy-Free Recipe

Are you in the mood for a delightful breakfast that combines the warm flavors of pumpkin with the wholesome goodness of whole wheat? Look no further! This recipe for Whole Wheat Pumpkin Pancakes is not only delicious but also caters to those following an egg and dairy-free diet. Perfect for a cozy brunch or a simple weekday breakfast, these pancakes are fluffy, nutritious, and sure to satisfy your morning cravings.

Ingredients

To whip up these delectable pancakes, you will need the following ingredients:

Dry Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
• 1/2 teaspoon salt

Wet Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup almond milk (or any other dairy-free milk of your choice)
• 2 tablespoons maple syrup (or agave nectar)
• 1 teaspoon vanilla extract

Instructions

Step 1: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the whole wheat flour, baking powder, pumpkin pie spice, and salt. Ensuring these dry ingredients are well-combined will help create fluffy pancakes.

Step 2: Prepare the Wet Ingredients

2. In another bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract. Stir until smooth and fully combined.

Step 3: Combine Wet and Dry Ingredients

3. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 4: Cook the Pancakes

4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes on the other side, until golden brown.

Step 5: Serve and Enjoy!

6. Serve the pancakes warm with your favorite toppings. Consider adding maple syrup, fresh fruit, nuts, or a sprinkle of powdered sugar for an extra touch of sweetness.

Tips for Perfection

• Make Ahead: You can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
• Freeze for Later: Cooked pancakes can be frozen and reheated for an easy breakfast option later in the week.
• Customize: Feel free to add chocolate chips, chopped nuts, or even cranberries to the batter for added flavor and texture.

Conclusion

These Whole Wheat Pumpkin Pancakes are not only a treat for your taste buds but also a healthy way to start your day. With their comforting pumpkin flavor and satisfying texture, they offer a fantastic option for anyone looking to enjoy a nutritious meal minus the eggs and dairy. Whether it’s a fall-themed breakfast or simply a way to enjoy the flavors of the season year-round, this recipe is sure to become a favorite in your household. Happy cooking!