Whole Wheat Pumpkin Pancakes


Whole Wheat Pumpkin Pancakes

Vegan and Fat Free!


Happy Halloween!  There's no better way to celebrate today than to whip up some of these pumpkin pancakes.  I had a partially used can of pumpkin puree sitting in the fridge that I wanted to use up.    I immediately thought of pancakes.  The pumpkin puree in this recipe not only provides delicious autumn flavor, it also eliminates the need for eggs or oil, making this recipe both fat free (as long as you choose to cook it with a small amount of nonstick spray) and vegan!

This recipe was a huge hit with the littlest member of the family.  I feel really good about that considering that pumpkin is high in so many important nutrients, including vitamin A.  I topped her portion with a little bit of peanut butter, she covered it in applesauce as well.


Makes: About 9-12 Pancakes


  • 2 1/4 scant cups unsweetened soy milk (or milk of choice)
  • 2 TBSP + 1 tsp apple cider vinegar
  • 2 cups whole wheat flour
  • 2 TBSP coconut sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 3/4 cup pumpkin puree (canned is fine)


  1. Mix the vinegar with your milk of choice.  Set aside.
  2. Combine your dry ingredients in a large bowl: flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.  Mix thoroughly. 
  3. Combine the milk mixture with the canned pumpkin in a medium mixing bowl.
  4. Pour your wet ingredients onto your dry ingredients.  Stir until just combined.
  5. Heat a little bit of of oil or nonstick spray on medium-low heat.  Spoon about 1/4 cup of batter onto the pan and spread out a little bit with a spoon.  Cook a couple minutes on each side, until they are golden brown.
  6. Serve with real maple syrup, home made jam, or whatever toppings you desire!

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