BM# 70: Week 4/ Day 3
Theme: Bookmarked Recipe
Dish: Pumpkin Pancakes

For the last day of this month’s Blogging marathon I made some pumpkin pancakes. With all the pumpkin recipes I have been posted all through November, I had some leftover puree that needed to be used up. So I found this vegan pumpkin pancakes recipe on Minimalist Baker and they are delicious.Vegan Pumpkin Pancakes I made these 2 times in a week, which says a lot because I rarely make a recipe again in that short period of time. But I had quite a bit of pumpkin puree left and these pancakes were just perfect to use that up. First time I made them for the husband and I, then the second time for the kids.Vegan Pumpkin PancakesThese Pumpkin pancakes were a hit both times. They have pumpkin puree and pumpkin spice in the batter giving them lot of flavor that is perfect for this time of year. They turn out fluffy and delicious. Vegan Pumpkin PancakesVegan Pumpkin Pancakes I served them with some vegan butter and maple syrup. The kids came back for seconds. Make sure to double the recipe when making for the family because this recipe makes only 10 pancakes. But the good thing is they freeze and reheat very well.Vegan Pumpkin Pancakes

bm-logoLets check out what my fellow marathoners have cooked today for BM# 70.

Pumpkin Pancakes (Vegan Recipe)
Pumpkin Pancakes (Vegan Recipe)
Yum
Print Recipe
These Pumpkin pancakes are perfect for Fall breakfast or brunch. They are flavored with pumpkin pie spice and have ton of pumpkin flavor from the puree.
Servings Prep Time
10 Pancakes 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
10 Pancakes 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Pumpkin Pancakes (Vegan Recipe)
Pumpkin Pancakes (Vegan Recipe)
Yum
Print Recipe
These Pumpkin pancakes are perfect for Fall breakfast or brunch. They are flavored with pumpkin pie spice and have ton of pumpkin flavor from the puree.
Servings Prep Time
10 Pancakes 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
10 Pancakes 10 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
  • 1 cup Wholewheat Pastry Flour You can substitute with all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 tsp pumpkin pie spice
  • 1 cup Almond Milk
  • 1 tbsp lemon juice
  • 1/3 cup Pumpkin puree
  • 1 tbsp Coconut oil or Canola Oil
  • ½ tsp vanilla extract
  • 3 tbsp Light Brown Sugar
  • 1 tbsp Maple Syrup or Agave Nectar Use honey if not vegan
Servings: Pancakes
Instructions
  1. In a medium size mixing bowl, combine almond milk and lemon juice. Whisk well and set aside for few minutes to curdle.
  2. To the milk mixture, add oil, vanilla, sugar, maple syrup and pumpkin puree. Whisk well to combine.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice and salt. Mix until just combined. Set aside for 10 minutes.
  4. In the mean time, heat a griddle on medium heat.
  5. When ready to make pancakes, spray the griddle lightly with cooking spray. Pour about ¼cup of batter for each pancake. Cook on medium heat until bubbles start to form around the edges, takes about 1~2 minutes. Gently flip and cook on the other side for another 1~2 minutes.
  6. Repeat with the remaining batter. Serve immediately or keep them warm in a 200°F oven.
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