Simple, hearty pancakes made with whole grains for a steady, satisfying breakfast that feels familiar and grounding.
Servings: 6–8 pancakes
Time: Prep 10 minutes · Cook 10 minutes
Ingredients
- 1 cup whole-wheat flour (or whole-grain pancake mix)
- 1 flax egg (1 tbsp ground flaxseed, 3 tbsp water, stir and let sit 5 minutes)
- 1/4 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup unsweetened plant milk (Soy, oat, almond or hemp)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon real maple syrup (optional)
Method
- In a bowl, whisk together the flour, baking powder, cinnamon and salt.
- Add the plant milk, pumpkin, flax egg, vanilla and maple syrup and stir until just combined.
- Heat a nonstick skillet over medium heat.
- Pour batter into the pan to form pancakes and cook 2–3 minutes per side, until golden and cooked through.
- Serve warm.
Taste & Texture Notes
Soft inside, lightly crisp at the edges. These are hearty without being dense.
Make It Yours
- Add blueberries, sliced banana, or grated apple.
- Top with berries, nut butter, or fruit preserves.
- Swap half the flour for oats blended into flour.
- Add 1-2 tablespoons of unsweetened applesauce for additional moisture.
