Pumpkin Pancakes

These fluffy vegan pumpkin pancakes are a delightful twist on a traditional Chinese breakfast, featuring the natural sweetness of pumpkin and warm spices. Perfectly golden and served with a drizzle of maple syrup, they make for a comforting and nourishing start to the day.

Ingredients

• Pumpkin puree - 200 grams
• All-purpose flour - 120 grams
• Almond milk - 150 ml
• Maple syrup - 2 tablespoons
• Baking powder - 1 teaspoon
• Cinnamon - 1 teaspoon
• Nutmeg - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Vegetable oil - for cooking

Steps

1. In a mixing bowl, combine pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth.
2. In another bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
6. Flip the pancakes and cook for another 2-3 minutes, until golden brown.
7. Serve warm with maple syrup or your favorite toppings.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 5.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• High in fiber, promoting healthy digestion.

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