Vegan Pumpkin Spice Pancakes
These delicious vegan pancakes are bursting with everyone's favorite Fall (but really year round) flavor - Pumpkin Spice!
Servings: 12 pancakes
Equipment
- Non stick frying pan or flat top griddle
- Measuring cups and spoons
- Mixing bowl, spatula and whisk
Ingredients
Wet ingredients
- 1 cup Pure pumpkin puree
- 1½ cups Plant based milk I used almond or soy typically but any one will do
- 2 tsp Pure vanilla extract
- ¼ cup Organic cane sugar
Dry ingredients
- 1½ cups All purpose flour *can sub spelt for whole grain option, it will change the texture to be slightly less fluffy but healthier
- 1½ tbsp Baking powder
- 1 tbsp Cinnamon
- 1 tsp Baking soda
- ½ tsp Sea salt
- ½ tsp Nutmeg
- ¼ tsp Cloves
Instructions
- Combine wet ingredients in a mixing bowl and whisk until well combined
- Sift in dry ingredients beginning with the flour
- Whisk again until batter comes together and it evenly mixed throughout
- Heat flat top griddle or non stick frying pan to 400°F or medium high heat
- Spray with non stick olive oil or use a pastry brush dipped in oil to grease the pan
- Scoop out ½ cup of batter at a time onto the hot cooking surface for each pancake
- Cook 3-4 minutes per side, flipping to the second side when bubbles start to form and pop in the raw batter side
- Serve immediately with maple syrup, spiced apples, coconut whipped cream and more!
- Freeze any leftovers for 1-2 months in an airtight container. Just pop the frozen pancakes into the toaster when you're ready to eat them. They toast up beautifully!