loveandlemons4.6
Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are a delicious fall breakfast! Serve them simply with maple syrup, or dress them up more with toasted pecans and a dollop of yogurt.
👥 8 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 12 min🔥 Cook: 16 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●griddle
- ●measuring cup
📝 Preparation Steps
1
In a small bowl, combine the flaxseed and water and set aside for ⏱️ 5 minutes to thicken.
2
In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
cane sugar2 tablespoonsbaking powder2 teaspoons
3
In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
melted coconut oil, plus more for brushing2 tablespoon
4
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
5
Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for ⏱️ 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
melted coconut oil, plus more for brushing2 tablespoon
6
Serve with maple syrup, yogurt, and pecans, as desired.
Maple syrup, not optionalPecans, optional
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...