Healthy Pumpkin Hot Cakes
Fluffy, golden, and packed with seasonal flavor, these Healthy Pumpkin Hot Cakes are a wholesome twist on traditional pancakes. Made with nutrient-rich pumpkin puree, hearty whole-wheat flour, and rolled oats, this recipe offers a balanced mix of fiber and flavor to kickstart your day. Warm spices like cinnamon and nutmeg infuse every bite with cozy autumn vibes, while a splash of vanilla and a drizzle of maple syrup add natural sweetness. Quick to prepare in just 25 minutes, these pancakes are perfect for busy mornings or leisurely brunches. Serve them with fresh fruit, a dollop of Greek yogurt, or a drizzle of extra maple syrup for a comforting, guilt-free breakfast that delights your taste buds and fuels your day.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Whole-wheat flour
- 0.5 cup Rolled oats
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Unsweetened almond milk (or milk of choice)
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil (or olive oil)
Instructions
In a large mixing bowl, combine the whole-wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the pumpkin puree, egg, almond milk, maple syrup, vanilla extract, and coconut oil until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the hot cakes dense.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or non-stick spray, if necessary.
Scoop about 1/4 cup of batter onto the skillet for each hot cake. Use a spoon to spread the batter into a circular shape, if needed.
Cook the hot cakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the hot cakes gently and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked hot cakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve the pumpkin hot cakes warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, or a dollop of Greek yogurt for extra protein.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 32.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 555 mg | 43% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
