Cooked - Vegan Pumpkin Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Pumpkin Pancakes

6.0

1 ¼ cup vanilla non dairy milk ((may need an additional ¼ cup to thin))

½ cup pumpkin puree

⅓ cup maple syrup

¼ cup vegetable oil ((sub for vegan butter or any neutral oil), more for cooking)

1 ½ tbsp apple cider vinegar

2 tsp vanilla extract

2 cups flour ((use GF measure for measure if needed))

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

½ tsp cloves

½ tsp nutmeg

½ tsp allspice

¼ tsp salt

In a large bowl, add all the wet ingredients (non dairy milk through vanilla). Whisk together.
Add the dry ingredients and combine well but do not overmix.
If needed, add a tbsp of non-dairy milk at a time to thin out the batter to pancake batter consistency.
Add a small amount of oil or dairy free butter to a skillet over medium low heat.
Once heated, add ½ cup of pancake mixture to the skillet.
Wait until bubbles start to form and flip.
Cook other side for 1-2 minutes or until golden brown and remove.
Repeat until no batter remains.
Serve topped with butter, syrup, or any of your favorite sauces!

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 85 weeks ago

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