Description
Beet and pumpkin pancakes topped with juicy pomegranates. Make your breakfast a little healthier today with these super foods pumpkin pancakes!
Ingredients
Scale
- 1 large cooked beet (here we used Love Beets)
- 1/2 cup canned pumpkin
- 3/4 cup unsweetened non dairy milk (here we used So Delicious coconut milk)
- 1/4 cup maple syrup
- 1 tsp natural vanilla extract
- 1 cup whole wheat pastry flour (here we used Bob's Red Mill)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup chopped walnuts
- Toppings
- Pomegranate seeds
- Maple syrup
- Non dairy yogurt ( We used So delicious)
Instructions
- Combine the cooked beet, pumpkin, milk, maple syrup and vanilla in a blender. Process until smooth
- In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt and mix well. Pour beet mixture and mix until just incorporated. Add chopped walnuts and mix again
- Using a paper towel or a pastry brush, lightly coat the bottom of a skillet with oil (you can also use cooking spray). Place on the stove over medium low heat
- Pour about ¼ cup of batter per pancake, spreading them slightly to for approximately 5 inch pancakes. Cook one and a half to two minutes per side. Serve warm with your favorite toppings
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Kosher / Vegan