Vegan Pumpkin Pancakes

Pumpkin pancakes are a perfect fit for a filling fall breakfast or brunch. This vegan pancake recipe features white whole wheat flour, almond milk, and pumpkin pie spice. You don't need many ingredients to make a hearty plate of carb-craving goodness.

Vegan Pumpkin Pancakes

Serves 8

Ingredients:

• 1/2 cup almond milk


• 1 teaspoon apple cider vinegar


• 2-1/2 cups white whole wheat flour


• 1 tablespoon baking powder


• 1/2 teaspoon baking soda


• 1 teaspoon salt


• 1-1/2 teaspoons pumpkin pie spice


• 1/2 cup canned pure pumpkin (try Farmer's Market Organic Canned Pumpkin)


• 1 teaspoon pure vanilla extract


• 2 cups 100 percent apple juice

Directions:

1. In a large bowl, stir together almond milk and vinegar. Let sit for 5 minutes or until it curdles.


2. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.


3. Whisk pumpkin, vanilla, and apple juice into almond milk mixture.


4. Add flour mixture and stir until well combined. If batter seems thick, add a bit more apple juice or water to thin.


5. Heat a nonstick griddle to medium-high heat.


6. Pour batter onto griddle and cook until the edges of pancakes set and little bubbles pop on the surface. Flip pancakes and cook until both sides are lightly browned.


7. Serve with your favorite toppings.

More tasty vegan breakfast recipes!