By veganmilitarywife


Whole Wheat Pumpkin Pancakes (Vegan and Oil Free)

Categories : Breakfast

Whole Wheat Pumpkin Pancakes

Servings 8


  • 2 cups whole wheat pastry flour
  • 3 tablespoons date sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon allspice
  • 1 1/2 cups non-dairy milk
  • 1 cup canned pumpkin
  • 1 tablespoon milled flaxseed mixed with 3 tablespoons water
  • 2 tablespoons apple cider vinegar


  • Whisk together all dry ingredients in a large bowl.
  • Whisk together all wet ingredients in a smaller bowl.
  • Pour wet mixture into dry mixture and stir until just combined. Don't overwork the batter.
  • Spoon batter onto a hot non-stick pan, about 1/4 cup per pancake.
  • Flip when bottom is golden brown and bubbles have formed on top.
  • Pancakes are done when both sides are golden brown.
  • Serve with date syrup and chopped pecans or your favorite pancake toppings.

This recipe is a modified version of the recipe found at