Vegan Pumpkin Spiced Pancakes
Start your morning off with warm Vegan Pumpkin-Spiced Pancakes that are full of fall flavors and so easy to make. Made with a mix of all-purpose and oat flour, pumpkin puree, and pumpkin pie spice, these fluffy moist vegan pancakes are the perfect combination of pumpkin pie and pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10-12 pancakes 1x
- Category: Breakfast
- Diet: Vegan
Ingredients
Scale
- 1/2 cup pumpkin puree
- 2 cups plant milk
- 1/3 cup coconut sugar ( sub brown sugar, white sugar or monk sugar)
- 3 tbsp coconut oil, melted (sub canola oil, melted vegan butter)
- 1 1/2 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup all-purpose flour (gluten-free if needed)
- 3/4 cup oat flour * see note
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Instructions
- Whisk together pumpkin puree, non-dairy milk, vanilla, apple cider vinegar, and melted coconut oil in a large mixing bowl.
- Sift the remaining dry ingredients into the bowl and stir with a spatula or spoon until combined. Make sure not to overmix the batter.
- Cook the pancakes in a non-stick pan. If your pan is not non-stick, you may need to oil your pan.
- Flip pancakes when the bubbles appear on the surface, pop and leave holes.
- Enjoy warm with vegan butter, pecans and maple syrup.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 weeks.
Notes
Tip: If you don’t have oat flour, blend whole oats in a high-speed blender to make oat flour.
Find it online: https://susancooksvegan.com/pumpkin-spiced-pancakes/