Vegan Pumpkin Pancakes

These vegan pumpkin pancakes will be your new favorite fall breakfast!  Topped with maple syrup, they’re ready in just 15 minutes.

Ingredients

– 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

Step 1

Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl and set aside.

Step 2

In a medium sized bowl, add lemon juice to milk and stir. After a minute or so, add in coconut oil, sugar, pumpkin, and vanilla. Add your wet ingredients to dry.

Step 3

In a medium sized bowl, add lemon juice to milk and stir. After a minute or so, add in coconut oil, sugar, pumpkin, and vanilla.

Step 4

Heat a griddle to medium-low, and scoop batter into 1/3 cup for each pancake. Cook for about 2 minutes, flip once puffy and bubbling, and cook 1-2 minutes more.

More Breakfast Stories

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Fluffy Vegan Cinnamon Rolls

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