Vegan Pumpkin Pancakes
IF YOU LOVE PUMPKIN AND YOU LOVE PANCAKES, THEN THESE VEGAN PUMPKIN PANCAKES ARE JUST WHAT YOU NEED! CAN BE TOP 8 ALLERGEN FREE, PREPPED AHEAD AND FROZEN.
Servings: 6 pancakes
Calories: 319kcal
Ingredients
- 1 ¼ cup vanilla non dairy milk (may need an additional ¼ cup to thin)
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- ¼ cup vegetable oil (sub for vegan butter or any neutral oil), more for cooking
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 2 cups flour (use GF measure for measure if needed)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp cloves
- ½ teaspoon nutmeg
- ½ tsp allspice
- ¼ teaspoon salt
Instructions
- In a large bowl, add all the wet ingredients (non dairy milk through vanilla). Whisk together.
- Add the dry ingredients and combine well but do not overmix.
- If needed, add a tablespoon of non-dairy milk at a time to thin out the batter to pancake batter consistency.
- Add a small amount of oil or dairy free butter to a skillet over medium low heat.
- Once heated, add ½ cup of pancake mixture to the skillet.
- Wait until bubbles start to form and flip.
- Cook other side for 1-2 minutes or until golden brown and remove.
- Repeat until no batter remains.
- Serve topped with butter, syrup, or any of your favorite sauces!
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1pancake | Calories: 319kcal | Carbohydrates: 50g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Sodium: 337mg | Potassium: 398mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3371IU | Vitamin C: 4mg | Calcium: 195mg | Iron: 3mg