Vegan Pumpkin Spice Pancakes
Prep time
Cook time
Total time
Based on my classic pancake recipe, these flapjacks are the autumnal cousin of the classic fluffy breakfast cake.
Author: The Edgy Veg
Recipe type: Breakfast
Cuisine: American
Serves: 2-4 Servings
Ingredients
- 1-1/4 cups unbleached flour
- 2 tbsp coconut sugar
- 1 tsp pumpkin pie spice
- 2 tbsp baking powder
- ¼ tsp salt
- 1 cup unsweetened non-dairy milk
- 1 tbsp apple cider vinegar
- 1 cup pure pumpkin puree
- 2 tsp vanilla extract
- Coconut oil as needed
Instructions
- If using a griddle, turn to medium heat.
- In a large bowl, combine flour, sugar, pumpkin pie spice, baking powder and salt.
- In a large bowl, combine milk and vinegar and whisk well. Set aside for 10 minutes.
- Whisk together the milk mixture, pumpkin puree, and vanilla extract.
- Pour pumpkin mixture into the dry, and mix until smooth, and clump-free.
- Heat 1 tbsp coconut oil on griddle or large pan.
- Scoop a ¼ cup of batter onto the cooking surface. Place as many pancakes as you can fit in the pan, without touching or overcrowding.
- When you see the bubbles in the batter have stopped opening and closing, flip the pancakes carefully. Continue to cook for another 3 mins, or until the pancake is cooked through.
- Remove from heat and serve with coconut flakes, chopped nuts, vegan butter, and/or maple syrup.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/10/03/vegan-pumpkin-spice-pancakes/