These fluffy pumpkin-flax pancakes topped with banana and maple syrup are a healthy spin on a favorite comfort food. You can freeze and reheat these pancakes when you like.
- 1 cup whole wheat flour
- 2 Tbsp ground flax seed
- 1 Tbsp date sugar
- 1 ½ Tbsp baking powder
- 1 tsp pumpkin pie spice
- ¼ cup pumpkin purée
- 1¼ cup plant-based milk
- In a large mixing bowl, whisk together the flour, flax, sugar, baking powder, and pumpkin pie spice. Add the pumpkin purée and plant-based milk, and stir to combine.
- Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
- Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with the remaining batter.
- Top with sliced banana and maple syrup.
- If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in a sealed plastic bag.
- Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.