High Fibre Pumpkin Pancakes
Recipe by Kelsey Russell-Murray
Traditional pancakes, made with white flour and loaded with butter and maple syrup, are a bit of a nutritional void and more of a special occasion treat item. But these pumpkin pancakes offer so much good nutrition that they can be a regular part of your healthy diet! With a few easy tweaks, these pancakes are not only delicious, but pack a ton of quality nutrition. Gut health is supported by replacing white flour with whole wheat. Replace ¼ cup of flour with ground flax, and sprinkle with hemp hearts to boost the fiber content and omega-3 fatty acids. Loaded with slow-to-digest complex carbohydrates, these plant-based vegan pancakes are a great option for diabetics. Ground flax and hemp hearts are high in heart healthy omega-3’s, helping to reduce the risk of heart disease. Best of all? All ingredients are combined in the blender, making them foolproof!
Add all ingredients (ideally add liquids first) to a blender and blend until combined and smooth. Don’t over blend! Let the batter rest for 5-10 minutes.
Preheat a griddle or frying pan to medium and lightly grease with vegan butter or coconut oil. Ladle ~1/3 cup scoops of batter onto the griddle and cook for 2-3 minutes until bubbles appear, then flip gently and cook for another 2-3 minutes. Tip: sprinkle pancakes with hemp hearts before you flip them to boost the nutrition!
Top with toppings of your choice. My personal favourite way to eat pancakes is with a healthy slathering of PB and berries!
Optional: stir in fruits, nuts, or chocolate chips to the blended batter before cooking for something extra!
Serve immediately with butter, almond butter or pure maple syrup, if desired.
*Not a fan of pumpkin or don’t have any on hand? Substitute the pureed pumpkin for applesauce, mashed squash/sweet potato or banana.
*Don’t have any ground flaxseed? Replace ground flaxseed 1:1 with whole wheat flour.
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