Vegan Pumpkin Pancakes
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5.0
33 reviews
Excellent
Vegan Pumpkin Pancakes
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Ditch the pancake mix and make a stack of fluffy Vegan Pumpkin Pancakes from scratch with this easy recipe. A quick vegan buttermilk pancake batter swirled with a mix of pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice. Fall-tastic! Gluten-free option + soy-free +Nutfree . Makes 8-10 pancakes
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Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 1 1/2 cups non-dairy milk
- 1 teaspoon vinegar
- 1/2 cup water
- 3 tablespoons of oil
- 1/2 teaspoon vanilla extract
For the pumpkin pie swirl mixture:
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- good pinch of clove powder and allspice
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Instructions
- In a bowl, mix the flour, baking powder, baking soda, salt and set aside.
- In another bowl, mix the milk, vinegar, water, oil, and vanilla and set aside to curdle.
- In a small skillet, add the pumpkin puree with the maple, sugar, and spices and mix well. Cook until the mixture starts to bubble nicely and thickens and starts to get fragrant.
- Once it's bubbling, cook for another minute and then switch off heat. Let this mixture cool a little bit.
- Mix the milk mixture into the flour mixture until well combined to make pancake batter
- Then lightly fold in the pumpkin puree mixture until it's half combined and half kind of swirly (see pictures).
- Heat your pancake skillet. When it's hot, add a drizzle of oil and spread all over with a paper towel.
- Then pour a 1/4 to 1/3 cup of the pancake mix on the skillet and cook 3-4 minutes per side. Repeat for all the batter and serve freshly cooked
- You can also bake this mixture into sheet pancakes. To make this sheet pancakes, add 2 tablespoons of almond flour and 2 tablespoons of more flour into the mixture and mix and then pour into a greased 9 by 13 inch or larger baking sheet and then bake at 400 degrees Fahrenheit for 15-20 minutes.
- Serve the pancakes with maple syrup, vegan butter, or candied pecans.
Notes
- You can use 2 tsp of pumpkin spice or blend 1 teaspoon cinnamon with 3/4 teaspoon ginger, 1/8 teaspoon nutmegand a good pinch of clove powder and allspice
- coconut sugar can be used instead of brown sugar
- Gluten-free: to make these Glutenfree, use 3/4 cup almond flour, 1 cup oat flour and 1/3 cup potato starch. For the liquid, use 3/4 cup non dairy milk and 1/3 cup or more club soda.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
68g
(23%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
294mg
(12%)
Potassium
422mg
(12%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
4768IU
(95%)
Vitamin C
1mg
(1%)
Calcium
263mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 4768IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 263mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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