VEGAN PUMPKIN PANCAKES RECIPE

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VEGAN PUMPKIN PANCAKES RECIPE

★★★★★

5 from 2 reviews

Healthy, vegan pumpkin pancakes with pumpkin puree and warm fall spices made easy. Enjoy the delicious flavors of fall!

• 
  Author: Julie | The Simple Veganista
  


• 
  Prep Time: 5 min
  


• 
  Cook Time: 10 min
  


• 
  Total Time: 15 minutes
  


• 
  Yield: Serves 3 - 4 1x
  


• 
  Category: Breakfast, Pancake
  


• 
  Method: Griddle, Stovetop
  


• 
  Cuisine: Vegan, American
  

Scale

Ingredients

• 
  1 1/4 cups flour (I used spelt)


• 
  3 tablespoons organic cane sugar
  


• 
  2 teaspoons baking powder
  


• 
  3/4 teaspoon pumpkin pie spice or cinnamon
  


• pinch of salt
  


• 
  1/2 heaping cup 100% pumpkin puree
  


• 
  1 1/4 cups unsweetened almond milk
  


• 
  1 teaspoon vanilla extract
  


• 
  1 – 2 tablespoon coconut oil, for griddle


• 
  pure maple syrup, to serve

Instructions

Pre-heat: Pre-heat griddle to manufacturers instructions, usually about 350 degrees for pancakes. Alternately, if using a stove-top griddle/skillet, heat over medium heat. Preheat oven to 200 degrees (for keeping pancakes warm), place cookie sheet on middle rack while oven is warming.

Mix: In a medium size mixing bowl, add the flour, sugar, baking powder, and spice, mix well. Add in the pumpkin puree and non-dairy milk, mix well.

Cook: Add enough oil to coat the griddle/skillet. Using a 1/4 measuring cup, scoop batter and place on griddle. Let cook about 3 minutes, edges will bubble slightly and start to look leathery, flip and cook another 3 minutes. Add oil to the griddle/skillet, and repeat until batter is gone.

Place finished pancakes on a the warm cookie sheet, place in the oven to keep warm while cooking the remaining pancakes.

Serve with pure maple syrup. Adding 2 tablespoons of chopped pecans over top will add protein and texture.

Store leftovers in the refrigerator for up to 5 days, or keep in the freezer for up to 2 months. Reheat in the microwave or toaster oven.

Makes about 8 – 6 inch pancakes, serving 3 – 4.

NOTES:

For fluffier pancakes use only 1 cup milk, for thinner pancakes use a tad more (splash or two). For the pancakes shown here, I used a tad more milk.

If using a heavy flour, such as whole wheat or oat, add a tad more milk to the batter (start with a tablespoon or two).

Did you make this recipe?

Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista

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