Vegan Pumpkin Spice Pancakes
Ingredients
-
¾-1
cup
unsweetened vanilla almond milk
-
1
Tbsp
lemon juice or white vinegar
-
⅓
cup
packed pumpkin puree
-
1
Tbsp
vegan butter (melted)
-
½
tsp
pure vanilla extract
-
3
Tbsp
brown sugar
-
1
Tbsp
maple syrup or agave
-
1
tsp
baking powder
-
½
tsp
baking soda
-
1
pinch
salt
-
1
tsp
pumpkin pie spice
-
¼
tsp
cinnamon
-
1
cup
whole-wheat pastry flour
Instructions
- Preheat the griddle or skillet to medium heat.
- Combine almond milk and lemon juice in a bowl and let it rest for 5 minutes.
- Add melted vegan butter, maple syrup, pumpkin puree, brown sugar, and vanilla extract to the bowl and mix well.
- Sift in flour, baking soda, baking powder, salt, and spices, adjusting thickness with more flour or almond milk as needed.
- Let the batter rest for 5-10 minutes.
- Butter or spray the griddle and pour ¼ cup of batter for each pancake.
- Cook until bubbles appear and edges look dry, then flip and cook for 1-3 minutes more.
- Serve with vegan butter and maple syrup.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
128
Total fat
2.2g
Total carbohydrates
23.9g
Total protein
2.3g
Sodium
242mg
Cholesterol
0mg
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