These vegan pumpkin pancakes will be your new favorite fall breakfast! Topped with maple syrup, they’re ready in just 15 minutes.
– 1 1/2 cups whole wheat pastry flour – 1 TBS baking powder – 1/4 tsp salt – 2 tsp pumpkin pie spice – 1/2 TBS lemon juice – 1 cup nondairy milk – 2 TBS neutral oil – 2 TBS sugar – 1/2 cup pumpkin puree – 1 tsp vanilla extract
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