vegan / oil free / refined sugar free / low fat
About these pancakes
These healthy pumpkin pancakes are fluffy and golden to perfection. Such a fun way to switch up your breakfast for the chilly Fall season. Hell, I even make them for dinner! The chai spiced yogurt is a fun way to get those Autumn vibes. However, if you don’t want the yogurt but you want the spices, you can opt to add the spices right to the pancake batter!
Kitchen essentials
- Two mixing bowls (one for pancakes and one for chai spiced yogurt)
- A large fry pan or griddle
- Cooking spray
- A spatula
Substitutions
- Apple cider vinegar: can be substituted with equal parts white vinegar.
- Whole wheat flour: whole wheat flour is denser than all-purpose flour. To substitute for AP flour in the original recipe, replace 3/4 cup whole wheat flour with 1 cup AP flour.
- Unsweetened cashew yogurt: can be substituted for other unsweetened yogurts. I don’t recommend using coconut yogurt or almond milk yogurt as they run a little thin, but they can be used in a pinch.
If you like these healthy pumpkin pancakes, I think you will like some of my other favorite pancake recipes:
- For easy gluten-free pancakes with minimal ingredients, try these 4-ingredient pancakes.
Nutrition Facts
2 servings per container
Serving Size1 servings
Calories550
- Amount Per Serving% Daily Value *
- Total Fat
6.0g
10%
- Saturated Fat 1.2g 6%
- Trans Fat 0.0g
- Cholesterol 0.0mg 0%
- Sodium 760.4mg 32%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
112.6g
38%
- Dietary Fiber 8.4g 34%
- Sugars 65.0g
- Protein 9.4g 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.