Vegan Pumpkin Pancakes
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!
Servings 9 Pancakes
- 1 Cup Flour (134g)
- 1/4 Cup Sugar
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Ground ginger
- Pinch of allspice
- 4 Tbsp Warm water
- 2 Tbsp Avocado oil (or any neutral flavored cooking oil)
- 4 tsp Baking powder
- 3/4 Cup Unsweetened almond milk
- 1/2 Cup Canned pumpkin puree
- 1 tsp Vanilla
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.
Drizzle with maple syrup and DEVOUR!
Serving: 1Pancake | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 159mg | Potassium: 225mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg