Hi all! Phew, the past couple days have been quite hectic over here: I’ve planned on publishing today’s post earlier in the week, but on Tuesday our landlady found out that the wiring in the house we’re renting from her has gotten pretty bad, so she turned the power off in the house and asked us to spend the night in a hotel. As it turned out, finding an available room at a hotel on Whidbey Island is not an easy feat on a Tuesday night during the off season (hotel attendants go home early). By the time we finally found a room, it was already too late, and blogging was the last thing on my mind. The situation repeated on Wednesday because the electrician wasn’t done by the end of the day, so Wednesday night was also spent at a hotel. Finally, on Thursday the wiring in our house was fixed, and I’m happy to finally share with you today’s recipe for these delicious vegan Pumpkin-Carrot Pancakes!
Last Sunday, I woke up with the realization that fall is in full swing, therefore it’s time to get my pumpkin on! I’ve mentioned before that I could eat pumpkin year round – Libby’s canned pumpkin puree calls my name every time I pass by it at a grocery store. Rob said that he was game for pancakes, and so I went experimenting. The resulting pancakes turned out to be delicious, to say the least!
I love the fact that pumpkin puree adds a nice, creamy texture to just about anything you add it to. One of my favorite ways to use up leftover pumpkin puree is to add it to my overnight oats for breakfast along with a dash of nutmeg: a touch of spice combined with the creamy mouthfeel of pumpkin make for a delicious breakfast experience. Pumpkin puree in pancakes worked out the same way – these are the creamiest, richest pancakes I’ve developed so far, and all of this deliciousness comes with no added oil or fat! Unless you spread them with peanut butter just before eating, like Rob and I did 🙂
As for the shredded carrot, I added it to this recipe to up the vegetable content. Who doesn’t like a breakfast that tastes sinfully rich, but actually contains 2 types of vegetables and zero oil? Tip: shred the carrots on the finest side of your box grater (don’t use a food processor to avoid too much cleanup), this way they will cook through quicker and blend with other components of the pancakes. Also, you can easily omit the carrots if you’d like.
More pancake recipes from the blog:
Also, see my easy, foolproof recipe for delicious blackberry topping in this post – it’s at the end of Recipe #1.
These healthy pancakes make a delicious breakfast on a chilly morning! Pumpkin puree adds a rich, creamy texture to these pancakes without any additional fat. Extra fiber comes from carrots, and chia seeds enhance these with omega-3 fatty acids.
- 1 Tbsp chia seeds + 3 Tbsp water (or use ground flaxseed)
- ½ cup finely shredded carrots (optional)
- 1 cup whole wheat pastry flour
- 1 Tbsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp allspice
- Dash of ground ginger (or use 1 tsp of pumpkin pie spice instead of all spices listed)
- 1 cup non-dairy milk (I used almond)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 Tbsp raw sugar (plus additional ½ - 1 Tbsp for sweeter pancakes)
- 1 tsp vanilla extract
- Maple syrup, peanut butter, berries, etc. to taste
- In a small cup, mix chia seeds (or ground flaxseed) with water and set aside. Chia will form a gel-like substance as it soaks in the water.
- Shred carrots using a box grater – use the finest part of the grater to get smaller, quicker-cooking pieces.
- In a large bowl, whisk together all of the dry ingredients.
- Mix together all of the wet ingredients and whisk until uniform. Stir in shredded carrots.
- Heat 1 or 2 nonstick pans over medium heat. I prefer using 2 pans at the same time to cook the pancakes quicker. If your pans aren’t nonstick, you can spray them lightly with oil.
- While the pans are heating up, add wet ingredients to the bowl of dry ingredients along with soaked chia seeds, mix until just combined – a few lumps are ok. If the batter appears too thick, add 1-2 Tbsp of non-dairy milk.
- Working in batches, pour about 1/4 – 1/3 cup of pancake batter into each pan. It’s ok to cook 2-3 pancakes at a time in the same pan, but try not to overcrowd the pans as the pancakes may take too long to cook through. Cover the pan, reduce the heat to medium-low, and cook the pancakes for 3-4 min, flip them, and cook 3-4 minutes more, or until both sides look golden.
- Serve with your favorite toppings – I find that maple syrup complements the flavor of these pancakes very well!
Question for you: What’s your favorite breakfast recipe for the chilly time of the year?
This post was shared at Virtual Vegan Linky Potluck #17 over here.
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