There is nothing better than sleeping in on a Sunday morning and starting the day with a big hot cup of coffee and something decadent. This easy vegan pancake recipe is perfect for indulging without the guilt, loaded with fiber and protein, not to mention fluffy pumpkinny deliciousness.
These are also great to make in advance and store in the freezer. Just stick them in the toaster to defrost on a busy morning or before a long workout.
Serve with sliced banana, coconut yogurt, or pure maple syrup!
Whole Wheat Banana, Pumpkin & Flax Pancakes [makes 6 pancakes]
2 tablespoons golden flax, ground
6 tablespoons water
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 medium banana, mashed
1/2 cup Almond Milk
2 teaspoons pumpkin puree
1 teaspoon vanilla extract
2 teaspoons coconut oil, divided
In a small bowl, combine flax and water. Stir to combine then place in fridge for 15 minutes or until a gel consistency is achieved. Meanwhile, in a large bowl, combine the rest of the ingredients [except coconut oil!] until thoroughly combined. Fold in flax gel.
Heat a medium skillet or flat top griddle over medium-high heat. Add 1/4 teaspoon coconut oil, then 3 tablespoons pancake mixture. Mixture will begin to bubble. After about 30 seconds-1 minute the bubbles will become hollow and it is time to flip your pancake. Allow the other side to cook for 1 minute, then remove pancake from heat.
Add another 1/4 teaspoon coconut oil and repeat process for remaining 5 pancakes. Enjoy!
Nutritional Information [per pancake]
70 Calories, 15 g Carbohydrates, 1.5 g Fat, 3 g Protein