Vegan Pumpkin Pancakes
Ingredients
-
⅓
cup
pure pumpkin purée
-
¾
cup
non-dairy milk
-
2
teaspoons
apple cider vinegar
-
2
tablespoons
maple syrup
-
1 ¼
cups
oat flour
-
1 ½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
Kosher salt
-
1–2
teaspoons
cinnamon
-
¼ to ½
teaspoon
pumpkin pie spice
Instructions
- Whisk together the pumpkin purée, non-dairy milk, apple cider vinegar, and maple syrup until smooth.
- In a separate bowl, mix the oat flour, baking powder, baking soda, salt, and spices.
- Combine the dry ingredients with the wet ingredients until just combined.
- Let the batter sit for 10 minutes to thicken.
- Heat a non-stick pan over medium heat and grease it.
- Pour ¼ cup portions of batter onto the pan and cook until edges are set and bubbles form.
- Flip the pancakes and cook until golden brown.
- Repeat until all batter is used, greasing the pan as needed.
- Serve warm with maple syrup or toppings of choice.
Nutrition Facts (estimated)
Servings
6-8 pancakes
Calories
108
Total fat
1.4g
Total carbohydrates
21.1g
Total protein
3g
Sodium
246.8mg
Cholesterol
0mg
You might also like