Fall-Inspired Plant-Based Pumpkin Pancakes
Ingredients
- 150g pumpkin puree
- 150ml plantbased milk
- 1tsp apple cider vinegar
- 2tbsp coconut sugar
- 150g spelt flour
- 1-2tsp pumpkin spice
- 1/2tsp baking powder
- 1/2tsp baking soda
- 1/4tsp salt
Pumpkin spice
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 tsp ground cloves
Preparation
Mix the plant milk and apple cider vinegar in a small bowl and set aside for 5-10mins to curdle.
In a large mixing bowl, whisk pumpkin puree, curdled plant milk and coconut sugar until smooth.
Whisk in spelt flour, pumpkin spice, salt, baking powder and baking soda. Let batter rest for 5mins.
Heat up a non-stick skillet. If needed, grease with a bit of oil. Cook pancakes on medium-low heat until bubbly on the surface, and the edges appear dry (after about 2 minutes). Flip and cook the other side.
