Pumpkin Pancakes
Autumnal Spiced Pancakes.
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Introduction
By: Chad V.
Sourdough discard can be put to great use in these delicious and wholesome pumpkin pancakes. The addition of pumpkin puree gives them a lovely autumnal flavor and a beautiful golden hue. They’re perfect for a cozy morning meal!
Total Time:
65mins
Servings
4 (10-12 medium-sized pancakes)
Calories:
245 (per serving)
Diet:
Vegetarian/Vegan
– 90g T85 flour
– 90g whole wheat flour
– 200g (1 1/4c) filtered water
– 100g (3/4c) pumpkin puree
– 65g sourdough starter discard
– 1 1/2tbsp melted oat milk butter
– 1tbsp flax seed + 3tbsp filtered water
– 1tsp pumpkin spice
– 1tsp baking soda
– 1tsp baking powder
– 1/2tsp sea salt
– 1/2c dairy-free chocolate chips (optional)
Click here for Chef’s notes!
Step-by-Step Instructions.
Step 1.
To begin, mix together the flax seed and additional 3tbsp of filtered water and let it sit for 5 minutes.
Step 2.
While the flax seed and water are resting, combine the flours, water, pumpkin puree, sourdough starter discard, melted butter, pumpkin spice, baking soda, baking powder, and sea salt. Mix it all together and by this time, the flax seed should be ready to add. It’ll sort of “gel” up a bit, which is exactly what we want.
Step 3.
Cover the mixture and transfer it to the fridge for anywhere between 1 hour and 48 hours.
Step 4.
Once the mixture has rested for at least an hour, heat up a pan on LOW. Once your pan is heated, add in butter and let it melt. Next, you can add in the pumpkin pancake mixture and make however large or small you want your pancakes to be. This is when you can add in your chocolate chips if choosing to do so. Once the bubbles burst on the topside of the pancakes, they’re most likely ready to flip (after 3-4 minutes). Once flipped, they’ll only need about 2 minutes to cook.
Step 5.
Make the rest of your pancakes, wash some fruit, and dig in!
General Notes:
– You can bread flour or all purpose flour instead.
– You can use regular butter if you’d like instead of dairy-free.
Recommended Tools:
– Recommended items can be found here!
Products used in this recipe:
Nutritional Breakdown (Approximate Values):
| Nutrient | Amount |
|---|---|
| Calories | 980 |
| Total Fat | 26g |
| – Saturated Fat | 7g |
| – Trans Fat | 0g |
| Cholesterol | 180mg |
| Sodium | 2710mg |
| Total Carbohydrates | 150g |
| – Dietary Fiber | 27g |
| – Sugars | 14g |
| Protein | 31g |
