Vegan Pumpkin Pancakes
Vegan Pumpkin Pancakes are made from scratch and it's an easy vegan pancake recipe.
Servings 4 Sernings
Calories 72kcal
Ingredients
- 1 ½ All-purpose flour
- 3 teaspoons Baking powder
- 2 tablespoons Brown sugar - packed
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 1 cup Dairy-free milk
- 1 cup Pumpkin puree - not pumpkin pie filling
- 2 tablespoons Flaxseed meal - mixed with 6 tablespoons water
- 1 teaspoon Vanilla Extract
- Cooking spray
Instructions
- In a large bowl, mix together flour, baking powder, brown sugar, salt, and spices
- In a small bowl, combine dairy-free milk, pumpkin, flaxseed meal eggs, and vanilla extract.
- Add the wet ingredients to the dry and mix just until just moistened.
- Spray the griddle or large skillet with cooking spray. Heat the griddle to medium heat, 350° F.
- Scoop batter onto the hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on the other side until brown.
- Serve immediately with toppings of your choice
Video
Notes
Pumpkin spice - you can substitute with ½ teaspoon ground ginger and ½ teaspoon ground nutmeg
Dairy-free Cinnamon Whipped Butter instructions - in a large mixing bowl, beat 2 sticks of dairy-free butter until light and fluffy. You can use a hand mixer. Beat in 2 teaspoons ground cinnamon until well combined.
Vegan Milk - We usually use almond milk, but soy milk, oat milk, or coconut milk would all work great.
Nutrition
Serving: 1Serving | Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 458mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 1mg