Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are sweet, soft and soufflé-like, with a hint of spice from pie spice and ginger. Optional pecans add crunch.
EatingWell.com, August 2022
Credit: Will Dickey
Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in microwave or oven.
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Serving Size:2 pancakes
164 calories; protein 4g; carbohydrates 27g; dietary fiber 3g; sugars 5g; added sugar 4g; fat 5g; mono fat 3g; poly fat 1g; vitamin a iu 4341IU; vitamin b3 niacin 2mg; vitamin c 1mg; vitamin d iu 16IU; vitamin e iu 4IU; folate 46mg; vitamin k 3mg; sodium 453mg; calcium 212mg; iron 2mg; magnesium 25mg; phosphorus 108mg; potassium 98mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 13mcg.