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.
Healthy Pumpkin Pancakes with Chai Spiced Yogurt
Course: BreakfastDifficulty: Easy7
pancakes10
minutes10
minutes20
minutesIngredients
- Pumpkin Pancakes
3/4 cup pumpkin puree
6 tbsp oat milk (or nondairy milk of choice)
1/3 cup pure maple syrup
1 tbsp vanilla extract
1 tsp apple cider vinegar
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
chopped pecans (optional)
- Chai Spiced Yogurt
3/4 cup unsweetened cashew yogurt
1/4 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
Directions
- Preheat pan. Turn your pan or griddle to medium-low heat, about 325 F.
- Mix wet ingredients. In your mixing bowl, stir together the pumpkin puree, nondairy milk, maple syrup, vanilla extract and apple cider vinegar.
- Add in the dry ingredients. In the same bowl, sift in the flour, baking powder, baking soda and salt. Mix but be mindful to not overmix.
- Fry them up! Scoop 1/4 cup of batter onto your lightly greased frying pan/griddle. Use a spoon or the bottom of the measuring cup to spread out the batter into a pancake shape. Cook until the bottom side is golden brown, which takes just a few minutes. Flip and cook the other side. Repeat with the remaining batter, lightly greasing the pan each time.
- Make the chai spiced yogurt. As the pancakes are cooking, combine all the ingredients for the chai spiced yogurt and done! If your yogurt is cold, I suggest warming it up in the microwave or the stovetop. Drizzle on pancakes, top with chopped pecans, and enjoy!
Notes
- The original recipe makes 7 pancakes using 1/4 cup batter per pancake. The nutrition label is based on 2 servings (3.5 pancakes each). Nutrition label includes both the pancakes and yogurt.
- Leftover pancakes can be refrigerated for 4-5 days.
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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.
