Vegan Pumpkin Pancakes
Can’t get enough pumpkin this season? Try these delicious fall pancakes. They are great to fuel up your fall weekends and they are very easy to make. This recipe makes 6 pancakes and takes 20min to prepare.
- 1 cup whole wheat flour or gluten free flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of sea salt
- 1/4 tsp powdered ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 cup unsweetened vanilla almond milk
- 1/3 cup packed pumpkin puree
- 1 Tbsp coconut oil
- ½ tsp pure vanilla extract
- 2 Tbsp brown sugar
- 1 Tbsp pure maple syrup
In a large mixing bowl, combine flour, baking powder, baking soda, sea salt, and spices to the bowl. Add in almond milk, pumpkin, coconut oil (softened), vanilla, brown sugar, and maple syrup. Stir well until chunks are broken up and there is a nice viscous get a bit runny consistency. If need be add more almond milk.
In a large skillet ( I use cast iron) or pancake griddle, melt 1/2Tbsp of coconut oil and set heat to low/med. Once the oil is melted add in a few dollops of batter to the center of the pan. Cook 2-3 min on each side. Wait until the pancake stops bubbling to flip. Use a firm spatula to flip in case the pancake sticks to the pan.
I love to heat up a little maple syrup to drizzle on top. Also, you can add bananas and chopped walnuts for an extra treat.
Let me know how the pancakes turn out for you!