Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are so fluffy and will be your new favorite fall breakfast! Full of cozy spices like cinnamon and topped with maple syrup, they're ready in just 15 minutes and a healthy treat for the entire family.
Servings: 8 pancakes
Calories: 290kcal
Ingredients
- 1 TBS flax meal ground from flax seeds (optional but recommended)
- 1 and ½ cups whole wheat pastry flour or an equal mix of AP and whole wheat
- 1 TBS baking powder
- ¼ teaspoon salt
- 2 teaspoon pumpkin pie spice a mixture of ⅛ allspice, ½ cinnamon, ¼ nutmeg, and ⅛ cloves
- ½ TBS lemon juice or sub apple cider vinegar
- 1 cup almond milk
- 2 TBS oil of choice
- 2 TBS sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- Maple syrup to serve
Instructions
- Add your ground flax to a small cup with 3 TBS water. Set aside to gel.
- Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl and set aside.
- In a medium sized bowl, add lemon juice to milk and stir. This will create a "buttermilk" that helps the pancakes become extra fluffy! After a minute or so, add in coconut oil, sugar, pumpkin, and vanilla.
- Slowly add your wet ingredients to dry, taking care not to over-mix.
- Lightly oil a griddle, heat to medium-low, and scoop batter into ⅓ cup for each pancake. Cook for about 2 minutes, flip once puffy and bubbling, and cook 1-2 minutes more. Serve with toppings of choice.
Video
Notes
This recipe will keep in the freezer for about a month, just be sure to freeze in a single layer (like on a cookie sheet) before sticking into a bag so that pancakes do not get stuck together.
Nutrition
Serving: 2pancakes | Calories: 290kcal | Carbohydrates: 46.1g | Protein: 5.7g | Fat: 8.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 7.8g | Sodium: 557mg | Fiber: 7.6g | Sugar: 8g
