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5 from 11 votes

Single-serving Pumpkin Pancakes

Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast, Dessert, Snack
Keyword: easy recipes, gluten-free, low sugar, pancakes, plant-based, pumpkin, pumpkin pancakes, pumpkin spice, single-serving, small-batch, vegan
Servings: 1 serving
Calories: 188kcal

Ingredients

  • 2 tbsp pumpkin puree (30 g)
  • 2-3 tbsp any milk (30-45 g) I use unsweetened almond milk
  • 1 tsp lemon juice or apple cider vinegar (5 g)
  • 1 tsp maple syrup (7 g) sub brown/coconut sugar
  • 1 tsp (optional) any oil (5 g)
  • 1/3 cup flour (40 g) gf if desired, I use oat flour
  • 1/4 tsp cinnamon or pumpkin pie spice
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • pinch of salt

Instructions

  • Whisk together all the ingredients. Add enough milk to get a pourable pancake batter, I used 3 tbsp.
  • Heat up a nonstick pan over medium-low heat. Melt or spray with oil.
  • Spoon batter into the pan and gently spread with the back of a spoon if it’s too thick to spread on its own.
  • Cook for 4-5 minutes per side, flipping when golden around the edges.
  • Repeat until all the batter is gone. I usually get 3-4 pancakes.
  • Stack them up, top with almond butter, maple syrup, berries, or whatever toppings you like.
  • Enjoy!

Notes

  • You can use any flour (other than almond/coconut etc low carbs flours) for these pancakes. I sometimes use a mix of oat flour and quick oats, 20 g each. Love the oat texture!

Nutrition

Serving: 1 serving | Calories: 188kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 232mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4671IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg