Ginger Pumpkin Pancakes

Do you ever find yourself so happy that you can’t sleep?  I am in a happy phase, which meant that I was up early this morning and making pancakes!  These are not light and fluffy, but dense and doughy.  Major cozy Sunday morning comfort food!  -Amanda

Ginger Pumpkin Pancakes

Serves 2

1 tablespoon almond butter

2 tablespoons applesauce

2 tablespoons pumpkin puree

1/2 cup water or non-dairy milk

1 teaspoon minced ginger

1 teaspoon maple syrup

1/2 cup whole wheat pastry flour

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

pinch salt

coconut oil, for frying

sliced banana, chocolate chips, maple syrup, etc. for serving



1.  In a bowl, thoroughly combine almond butter, applesauce, pumpkin, milk, ginger, and maple syrup.  Mix with flour.

2.  Sprinkle with baking soda.  Pour the vinegar on top and watch it fizz!  Stir to combine.

3.  Heat oil in a pan over medium heat.  Dollop 3-4 tablespoons of batter for each pancake.  Cook until dry around the edges and bubbles have formed.  Flip and finish cooking.

4.  Top with your favorite toppings and enjoy!


2 responses to “Ginger Pumpkin Pancakes

  1. oooh yum! I will be making these for brunch on Sunday 🙂 My meals lately are not blog worthy, lots of ‘student food’, brown rice and veggies and sandwiches (with all sort of spreads, ..hmm.. maybe I will do one on white bean spread). Thanks for updating the blog! Happy halloween for tomorrow. Julie xx

    • Me too, for the most part. 🙂 I made these beautiful chickpea crepes with caramelized onions and mushrooms on Sunday but forgot to take a picture! Oh well.
      Miss you and hope you have a wonderful Halloween!

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