Vegan Pumpkin Sheet Pancakes
User Reviews
5.0
51 reviews
Excellent
Vegan Pumpkin Sheet Pancakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 1/4 cups almond milk*
- 1 1/2 tablespoons fresh lemon juice**
- 2 cups (240g) all-purpose flour
- 1 cup (~100-110g) almond flour***
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- Scant 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (120 mL) pure maple syrup
- 1 cup (240g) pumpkin puree (homemade or from a can)
- 1/2 tablespoon pure vanilla extract
- 1/2 tablespoon orange zest
- 1/2 – 3/4 cup (~75-115g) vegan chocolate chips (optional)
- For serving: pure maple syrup, coconut whipped cream, orange zest, chopped walnuts
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Instructions
- Preheat oven to 425°F (218°C) and position an oven rack in the middle.
- Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
- In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- To the buttermilk, whisk in the maple syrup, pumpkin puree, vanilla and orange zest until well combined. Gradually pour this mixture into the dry ingredients, whisking together until well combined.
- Allow the batter rest for 5-10 minutes. This helps it rise.
- Meanwhile, line a half sheet pan (18×13 inch pan, also referred to as a 16×11 inch pan) with parchment paper.
- After allowing the batter to rest, pour the batter into prepared sheet pan and smooth out with a spatula. If using chocolate chips, scatter them on top of the batter.
- Bake the pancake tray for 15 minutes. If possible, rotate the the pan 180° halfway through baking to allow for even baking. The pancakes are done when they’re slightly golden on top and a toothpick inserted into the pancakes comes out clean.
- Allow pancakes to cool for 5-10 minutes, then slice the pancakes into squares or rectangles. Serve with pure maple syrup and with optional toppings.
- To reheat leftover pancakes, preheat the oven to 300°F (150°C) and place the squares on a sheet pan lined with parchment paper. Bake for 10 minutes.
Notes
- *I recommend using a relatively thin plant-based milk, such as almond milk. If you use a thick milk such as coconut milk or oat milk, the batter can be a bit too thick. If all you have is a thick milk, mix in a bit off water into the milk to thin it out.
- **You can use apple cider vinegar instead of lemon juice.
- ***You can make these pancakes without almond flour and just use more all purpose-flour, but the almond flour adds a nice light and fluffy texture.
Nutrition Information
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Calories
255kcal
(13%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
714mg
(30%)
Potassium
137mg
(4%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
4769IU
(95%)
Vitamin C
3mg
(3%)
Calcium
325mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 714mg | 30% |
| Potassium | 137mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 4769IU | 95% |
| Vitamin C | 3mg | 3% |
| Calcium | 325mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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