Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are light and fluffy with real pumpkin puree, and pumpkin pie spice.
Servings: 4 2 pancakes per person
Calories: 132kcal
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 4 tablespoon pumpkin puree
- 1 cup unsweetened almond milk or other dairy free milk
- ½ teaspoon vanilla extract
- chopped nuts optional
Instructions
- Whisk together whole wheat flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, whisk together almond milk, pumpkin puree, and vanilla extract. Add to the dry ingredients. Fold together until combined. Don't over mix. Allow the batter to rest for 15 minutes.
- While batter is resting, preheat your skillet to medium heat. Use a non-stick skillet to avoid the need to add oil or vegan butter to the pan. If you use a non-stick skillet you will have no problem flipping the pancakes without oil. However, if you prefer to use something, I recommend using a coconut oil cooking spray. When skillet is hot, add batter, about ¼ cup.
- Wait for batter to bubble about 3-4 minutes, then flip, and cook the other side an additional 2-3 minutes. Serve with maple syrup! Enjoy!
Notes
Tips for Making Vegan Pumpkin Pancakes
- Don't overmix the batter. If the batter is a bit lumpy, that is fine.
- Allow the batter to rest. This helps to create light and fluffy pancakes.
- Make sure the griddle is hot before adding the batter. Add a drop of water. If it sizzles and disintegrates, the griddle is hot and ready!
- Don't mess with pancakes once you have added the batter. Be patient, and wait for them to bubble before flipping.
- Keep in the refrigerator for up to 4 days in an airtight container. Freeze for up to 3 months.
- Nutritional information is an estimate. It does not calculate added maple syrup of chopped nuts.
Nutrition
Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 547mg | Potassium: 151mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 2mg