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.
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:

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  • 1/2 cup almond milk
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  • 1 teaspoon apple cider vinegar
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  • 2-1/2 cups white whole wheat flour
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  • 1 tablespoon baking powder
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  • 1/2 teaspoon baking soda
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  • 1 teaspoon salt
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  • 1-1/2 teaspoons pumpkin pie spice
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  • 1/2 cup canned pure pumpkin (try Farmer’s Market Organic Canned Pumpkin)
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  • 1 teaspoon pure vanilla extract
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  • 2 cups 100 percent apple juice

Directions:

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  1. In a large bowl, stir together almond milk and vinegar. Let sit for 5 minutes or until it curdles.
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  3. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
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  5. Whisk pumpkin, vanilla, and apple juice into almond milk mixture.
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  7. Add flour mixture and stir until well combined. If batter seems thick, add a bit more apple juice or water to thin.
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  9. Heat a nonstick griddle to medium-high heat.
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  11. 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.
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  13. Serve with your favorite toppings.

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