Popular Conditions & Diets
Ingredients
11
Time
20m
Serves
2
Recipe by Kelsey Russell-Murray
Ingredients
11
Time
20m
Serves
2
Breakfast
Vegan
Holiday
1 cup
Almond Milk
2 Tbsp
Coconut Oil
3/4 cup
Pumpkin Puree
1 1/4 cup
Whole-Wheat Flour
1/4 cup
Ground Flax
1 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1 tsp
Cinnamon
1/2 tsp
Pumpkin Pie Spice
1/4 tsp
Sea Salt
3 Tbsp
Hemp Hearts
optional
1
Add all ingredients (ideally add liquids first) to a blender and blend until combined and smooth. Don’t over blend! Let the batter rest for 5-10 minutes.
2
Preheat a griddle or frying pan to medium and lightly grease with vegan butter or coconut oil. Ladle ~1/3 cup scoops of batter onto the griddle and cook for 2-3 minutes until bubbles appear, then flip gently and cook for another 2-3 minutes. Tip: sprinkle pancakes with hemp hearts before you flip them to boost the nutrition!
3
Top with toppings of your choice. My personal favourite way to eat pancakes is with a healthy slathering of PB and berries!
4
Optional: stir in fruits, nuts, or chocolate chips to the blended batter before cooking for something extra!
5
Serve immediately with butter, almond butter or pure maple syrup, if desired.
DIY Pumpkin Spice
5m
6
*Not a fan of pumpkin or don’t have any on hand? Substitute the pureed pumpkin for applesauce, mashed squash/sweet potato or banana.
7
*Don’t have any ground flaxseed? Replace ground flaxseed 1:1 with whole wheat flour.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
