Pumpkin-Banana Walnut Pancakes (Vegan!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 81.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 360.9 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
View full nutritional breakdown of Pumpkin-Banana Walnut Pancakes (Vegan!) calories by ingredient
Introduction
Who needs animal products when you can have a sweet, fluffy, and nutrition pancake for breakfast? Who needs animal products when you can have a sweet, fluffy, and nutrition pancake for breakfast?Number of Servings: 21
Ingredients
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Wet Ingredients:
2 1/2 c. water
1 can organic pumpkin puree
4 oz/ 1/2 c. Non dairy milk (I use almond breeze unsweetened vanilla)
1 tsp apple cider vinegar
1 tsp. vanilla extract
1 1/2 to 2 bananas mashed
Dry ingredients:
2 1/2 c. whole wheat flour
1 tsp. salt
1 tsp cinnamon
1/4 tsp each of nutmeg, pumpkin pie spice, and all spice
1 tsp. baking soda
2 tbs. baking powder
1/4 c. chopped walnuts
Sweeten with:
3 tbs. Agave Raw Nectar
1 tsp. Stevia
(can use other sweeteners)
Directions
In a small bowl combine Almond milk with the tsp vinegar. Let sit for 5 minutes to curdle (this is like using buttermilk).
Stir together pumpkin, banana, spices, water and milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook on warm pan scooping 1/4 c. for each Banana Pumpkin Pancake.
Makes 21
Number of Servings: 21
Recipe submitted by SparkPeople user AMANDALYNNE415.
Stir together pumpkin, banana, spices, water and milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook on warm pan scooping 1/4 c. for each Banana Pumpkin Pancake.
Makes 21
Number of Servings: 21
Recipe submitted by SparkPeople user AMANDALYNNE415.
Member Ratings For This Recipe
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