Pumpkin Pancakes (Vegan 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.
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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
- ⅓ 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
Instructions
- In a medium size mixing bowl, combine almond milk and lemon juice. Whisk well and set aside for few minutes to curdle.
- To the milk mixture, add oil, vanilla, sugar, maple syrup and pumpkin puree. Whisk well to combine.
- Sift in the flour, baking powder, baking soda, pumpkin pie spice and salt. Mix until just combined. Set aside for 10 minutes.
- In the mean time, heat a griddle on medium heat.
- 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.
- Repeat with the remaining batter. Serve immediately or keep them warm in a 200°F oven.
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