Whole Wheat Vegan Pumpkin Pie Pancakes

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The hospital I work for LOVES meetings. I spend a good portion of time in meetings. I’m okay with it.

I was recently roped into joining the “Social Activities Committee” (i.e. SAC)…meaning, more meetings. It so happened that I was recruited just time in time for the Halloween Party for employee’s kids and grandkids. So may Saturday was spent wrangling kids, playing Halloween games, and watching masses of children get hopped up on punch and candy.

Plus side, I’m already sick of Halloween candy. And I only had 2 pieces. Victory.

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I got home after 3pm and nearly collapsed. I had my heart set on a nap, but I settled for cuddling with Lily for a half hour and then braving the grocery store. But if I’m being truthful, I only settled for the cuddling over the nap because Mr. Prevention had our bed sheets in the dryer and I was too tired to put them back on the bed before passing out. Pathetic, I know.

I came home and announced to Mr. Prevention that I had my child-fix for at least another month. Do you know how cute a 15-month old girl is in a cow costume? Melt my little heart.

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Halloween is great and all, but I most look forward to the weather this time of year. And the food. It never fails that October produces a mild, stunning week of Indian summer and it would appear (*knock on wood*) that that week…is next week. Pretty excited about that.

Indian summer days are perfect for opening up the house and still enjoying the highlights of fall, like pumpkin…for breakfast. I bound from bed every morning for my Pumpkin Spice coffee creamer and to have a pumpkin-y breakfast to accompany? Heaven called fall.

These whole wheat vegan pumpkin pie pancakes made my Saturday and Indian summer all the brighter, no doubt about it!

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Whole Wheat Vegan Pumpkin Pie Pancakes adapted from Food.com

1 1/2 cups whole wheat pastry flour or white wheat flour 3 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 1/2 tsp pumpkin pie spice 1 1/3 cup unsweetened coconut milk 1/3 cup pumpkin puree 1 Tbsp olive oil

Directions:

In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.

In a medium bowl, whisk together coconut milk, pumpkin puree, and oil.

Pour the wet ingredients into the dry and stir with a spatula just to combine. The batter will be thick.

Preheat a griddle or large skillet over medium heat. Spoon about 3-4 tablespoons of batter onto the hot surface and use the back of a spoon to spread and even out the batter. Cook 3-4 minutes before flipping pancakes. Cook an additional 2-3 minutes. Remove from griddle and serve hot.

Yield: 3 servings (3 pancakes each)

Nutrition Information (per serving): 335 calories; 7.7 g. fat; 0 mg. cholesterol; 871 mg. sodium; 59.3 g. carbohydrate; 7.3 g. fiber; 0.3 g. protein

Result: Fluffy and pumpkin-y. These come together quickly and is the perfect fall breakfast. Kid-approved, vegan, and packed with fiber. Enjoy!

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The parents come today…they’ll get to see me play hockey, too :)

Be well,

Comments

  1. says

    These look super yummy! I hope to make some pumpkin pancakes soon. That’s so funny that you are on the committee. I was on a similar one at my last hospital and I think everyone got a kick out of the RD serving cake at various hospital functions! At least some of the other events were non-food related. Have fun with the Halloween party.

  2. says

    Ohhh Nicole, these are beautiful!!! It’s been way too long since I’ve made pancakes. I’ve never used pastry flour in my pancakes either….that’s new to me. I may be making these when I finally get a weekend OFF next weekend!! WAHOO!

  3. says

    Hey Nicole!

    Quick question – do you mean canned coconut milk (full-fat?) or the kind that comes in boxes in the refrigerated section (i.e. SILK brand).

    Thanks!
    Joe

    • Nicole, RD says

      Hi Joe! I used the unrefrigerated type in the cartons. I typically by SO Delicious, but I do believe there’s similar refrigerated brands. It should be 35-40 calories/cup :) Hope you enjoy!

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