These Vegan Pumpkin Pancakes are the perfect way to start off a fall morning! Full of tasty pumpkin spice flavor! No eggs, or dairy needed!
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 9Pancakes
Calories 111kcal
Author FoodFaithFitness
Ingredients
1CupFlour(134g)
1/4CupSugar
1tspCinnamon
1/2tspSalt
1/4tspNutmeg
1/4tspGround ginger
Pinch of allspice
4TbspWarm water
2TbspAvocado oil(or any neutral flavored cooking oil)
4tspBaking powder
3/4CupUnsweetened almond milk
1/2CupCanned pumpkin puree
1tspVanilla
Instructions
In a small bowl, whisk together all the ingredient up to the water. Set aside and Pre heat your griddle to medium heat (300 degrees).
In a medium bowl, whisk together the water, oil and baking powder until frothy. Add in the pumpkin, milk and vanilla and mix until well combined.
Add the dry ingredients into the wet and whisk until JUST combined. The batter should have small lumps in it.
Grease your griddle. Scoop a scant 1/3 cup and pour onto the griddle, spreading the batter out just slightly. Repeat with all the batter. Do not make them bigger than this or they are hard to flip!
Cook until the bottom if golden brown, about 3-4 minutes. Flip and cook another 3-4 minutes per side until golden brown.