Vegan Pumpkin Pancakes

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Vegan Pumpkin Pancakes

These pancakes are full of your favorite fall flavor... pumpkin! Plus they're vegan and oh so delicious.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast

Cuisine: American

Servings:

Calories: 60kcal

Author: Catherine McCord

Ingredients

1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 1/4 cups almond, oat, soy or other plant based milk of choice
1 tablespoon maple syrup, plus more for serving
1 tablespoon vegetable oil, plus more for greasing
1/2 cup pumpkin puree

Instructions

Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
Heat a griddle or large saute pan over medium heat and lightly
grease with oil.
Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
Flip the pancakes and cook another 2 minutes.
Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
Serve with maple syrup and enjoy.

Notes

*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Nutrition

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