Pumpkin Chia Pancakes Recipes

PUMPKIN CHIA PANCAKES

Steps:

• Add the almond milk and vinegar to a medium bowl and stir. Let sit for 5 minutes. If substituting the egg with a flax egg, mix that now - mix 1 tablespoon flaxmeal with 3 tablespoons water in a separate small bowl. Let sit for 5 minutes to thicken and gel.
• To a large bowl, add flour, baking powder, baking soda, pumpkin pie spice, salt, and chia seeds. Mix together with a whisk.
• To the bowl with the almond milk and vinegar, add the egg and beat with a whisk. Add the pumpkin, coconut oil, pure maple syrup, and vanilla. Whisk together.
• Add wet ingredients to dry ingredients and stir together just until blended.
• Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 - 2 more minutes.
• Because of the chia seeds, the batter may thicken as it sits. If that's the case, you can stir in a little more almond milk - a couple of tablespoons at a time.
• Serve with desired toppings - butter/vegan butter, pure maple syrup, honey, nuts ... anything you want!

CHIA PUMPKIN PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix all-purpose flour, butter, coconut oil, 3 tablespoons sugar, 1/2 teaspoon salt together in a bowl until well distributed. Stir in water and whiskey to form a clumpy dough. Divide dough in half; place in separate containers. Cover and refrigerate until ready to use.
• Pour pumpkin, condensed milk, chia seeds, vanilla extract, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg into a blender. Blend filling until smooth.
• Line a pie pan with 1 of the dough halves. Pour filling over the pie crust. Roll out the rest of the dough onto a flat work surface and cut into decorative shapes of your choice. Arrange shapes on top of the filling. Sprinkle 2 tablespoons sugar on top.
• Bake pie in the preheated oven until crust starts to brown, about 20 minutes. Cover with aluminum foil and reduce heat to 325 degrees F (163 degrees C); continue baking until set, about 40 minutes.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

HEALTHY PUMPKIN PANCAKES WITH BERRIES AND CHIA COULIS

Steps:

• Mix the chia seeds with water (just to cover them up) and leave in the fridge
• Mix all the ingredients for the pancakes in a food processor or by hand. Put some water/almond milk if the mixture doesn't look thick enough. Bake in a pan by putting a little bit of the mixture. Turn over when gold.
• When the pancakes are ready, arrange them in a small tower. Place the frozen or fresh berries (or another fruits - blueberries, blackberries, strawberries, grapes etc.) in the pan with a little bit of water and boil. Don't stop stirring. They will start looking like a sauce soon. When ready mix the berries sauce with the chia seeds (they are supposed to be swollen). Pour the coulis over the pancakes and arrange with nuts, other fruits etc.

PUMPKIN-CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey.

THE BEST PUMPKIN PANCAKES RECIPE BY TASTY

Steps:

• Combine together the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large-sized bowl.
• Make a well in the centre and whisk in the milk, slightly cooled melted butter, vanilla and egg. Whisk in the pumpkin puree until smooth.
• Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
• Pour 1⁄4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
• Serve with your choice of topping.